Red Chile and Pork Tamales

OK...so we are going to do it...tomorrow we are making tamales.  Here is how we are gonna do it...pics and review to come tomorrow
MEAT
7Lbs Pork Shoulder
4-5Cloves of Garlic
2 Beers
Salt and Pepper
Put in Crockpot over night...in the garage so I don't have to smell it...hahaha
HUSKS
Soak Husks in water overnight so they are soft.
CHILI
1lb of New Mexico Chili
Garlic
Salt
Boil Chili for an hour and leave in water for 30minutes.  Put in blender and blend with salt and garlic.  Add water for proper consistancy.
MASA
7lbs of Masa
Juice from Pork
Salt
Mix together to flavor masa.  Spread masa on rough side of husk, fill with meat and wrap up husk.  Steam and enjoy!!!!

I am super excited about this but kind of nervous too!!!