Roseanne opened up her kitchen to Los Angeles restaurant owner Concepcion Setello, who showed us how to make Red Chile Pork Tamales.

Red Chili Pork
1/2 New Mexico chili, soaked in water for 15 min.
1/2 California chili, soaked in water for 15 min.
3 lbs. pork meat, shredded salt and pepper, to taste
1/2 cup vegetable shortening corn husks Dough (Masa)
1 1/2 lb. corn
1 tsp. lime juice
½ lb. vegetable shortening
1 tsp. baking powder

Grind all dough ingredients until dough is semi-smooth, set aside. Blend all chili ingredients (except pork and shortening) in blender. Melt shortening in hot pan. Add pre-shredded pork and all blended chili ingredients to the pan, stir for 15 minutes. Once cooked, you may add salt and pepper to taste. Spread 2 tbsp. dough onto corn husk (be sure to leave top of corn husk free of dough; only spread the bottom half.) Add 1 tbsp.. red chili pork to dough, folding both sides of corn husk closed by folding the top half of the corn husk down and wrap with parchment paper. Place all wrapped tamales in a steamer for about 45 minutes or until cooked thoroughly. This recipe may be doubled.