Chile Verde Sauce:

• 2 pounds tomatillos
• 2 cloves garlic
• 4 jalapenos
• 1/2 cup water
  Assembly & Presentation:
• dried corn husk -- (1/2 pound)
• 2 1/2 quarts water
• 2/3 cup Crisco
• 4 cups masa
• 2 t salt
• 3 cups water
• 1/3 cup Crisco -- melted
• 1/2 cup brown sugar
• 1/2 cup corn nibblets -- drained

Chile Verde Sauce ----
Place tomatillos, garlic, and jalapenos (stems removed) on baking sheet. Broil until blackened on one side; roll tomatillos over to cook both sides.

Check tomatillos while broiling and reserve all the juice that is released from the tomatillos. Puree all ingredients (including the juice released from the tomatillos) in food processor. Add more water if a thinner consistency is desired.  Salt to taste.

Assembly & Presentation----
In a large bowl, beat vegetable shortening until fluffy. Combine masa, salt, sugar,  and corn. Alternately add water to maza mixture and then combine with vegetable  shortening mixture. Mix well. Gradually beat in 1/3 cup melted vegetable shortening mixture until consistency of thick cake batter. Separate and soak  corn husk in warm water 15 minutes. Drain water. Spread 1/3 cup maza filling  in center of each husk. Place another husk on top and tie with  shredded husk on top. Steam tamales in steamer or 4 quart Dutch oven. Place rack 2" above gently boiling water. Arrange tamales in upright position in  steamer basket--do not pack tightly. Cover top of tamales with corn husks and steam 1-1/2 to 2 hours or until tamales are firm.

Plate presentation:  For breakfast serve with fried eggs and Black Beans. Give tamales and eggs a generous drizzle of green  chili sauce. Tamales can be wrapped in plastic wrap and frozen and heated in microwave later.