Separate corn husks and soak in a large bowl of water. A heavy plate can be used to
keep husks submerged.
Dice tomatoes, onion and cilantro. Place in a saucepan with a lid.
Add garlic, canned chilies and water.
Heat to boiling, cover and reduce heat to low.
Pour olive oil and chicken broth into a mixing bowl.
Add flour ¼ cup at a time and mix with a fork to form a soft dough.
Pour salsa into a colander to drain. Place in a blender and puree.
Remove corn husks from water and dry with a paper towel.
With you fingers, spread masa dough in the center of the corn husk leaving ¼ inch of
the side edges and 1 ½ inches of the top and bottom edges uncovered.
Spread 1 teaspoon salsa down the center of the dough. Top with shredded pork.
Roll corn husk into a cylinder. Tie both ends.
Place rolled tamales in a steamer basket. Heat water under basket to boiling. Cover
and reduce heat to medium. Steam for one hour. Add additional water if necessary.
Tamales are done when the masa dough no longer sticks to the corn husk.
