Pig's head tamales?Well, yes. Robb Walsh notes in his Tex-Mex cookbook that traditional emporiums use pig's heads as their base meat when making their husky creations. The head is boiled until the meat and lard cook away, then the broth is used to moisten the masa harina (corn meal infused with lime) before the pork and lard are whipped together until fluffy. Finally, mixture is wrapped into masa.Walsh goes on to note that some tamale-makers use the easier-to-handle pork butts. In any case, the
