Tamales

Combine vinegar, teaspoon salt, 1/2 teaspoon pepper and water in a large pot; cover and cook over low heat about hours or until meat is tender.

Drain, reserving liquid. with a fork.

Cover dried corn husks with hot water;

1 to 2 hours or until softened.

Well and pat with paper towels to remove excess water.

(If husks narrow, overlap 2 husks to make a wide one; if husks are too wide, tear off one side.) Use an 8 x 8-inch square for each tamale if dried corn husks are not available.

Garlic and cumin seed in 3 tablespoons shortening minutes.

Shredded meat, 1 cup reserved broth, tablespoon powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Cook, uncovered, over low heat for 30 minutes, stirring occasionally.