Cook peppers in a pot of water until soft then remove and put into a blender add the same water you cook them in and put into the blender up to the level of the peppers, blend to a pulp.

and mix meat with tamales seasoning to taist and rattle snake pepper blend about a cup full in a bowl by it self

place masa in a mixer with 4 spoons of vegetable shorting and rattle snake blend, sprinkle some garlic salt into it till you like flavor(watch how much you salt it because when it all comes together it come together)

Grab half the package of corn husk and put in a pot with hot water until pliable then pull out 1 by 1 and keep the rest covered in water to stay pliable, use 1 corn husk and strip it down into little strips by tearing it into little quarter inch strips for tying

mash masa into the corn husk on half leaf only leaving space for fold up tail time tie after rolling

place tamales in a stand up position with tailes facing down so masa will not come out fir an hour with water on bottom of pot separation