In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1 1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very tender. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and add shredded meat. Simmer, covered about 10 minutes. For MASA: beat shortening with a mixer on medium for 1 minute. Stir together MASA HARINA, baking powder and 2 t salt. Alternately add MASA HARINA mixture and broth to shortening, beating well after each addition. Add just enough broth to make a thick creamy paste. Soak corn husks in warm water for 5 minutes then rinse to remove and corn silk and debris. Drain. To assemble each tamale, spread 2 T MASA mixture in the center of a husk. Place 1 T meat sauce in the middle of the MASA. Fold in sides of husk then fold up bottom. Place a mound of extra husks in the center of a steamer basket in a dutch oven and put tamales in basket, open end up. Bring water to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as necessary. Microwaving for a couple minutes works too. From: Better Homes and Gardens, December 1994 Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster
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|Serving Size: 1 Tamale (97g)|
|Recipe Makes: 50|
|Calories from Fat: 152 (60%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 16.4mg||5 %|
|Sodium 131.1mg||5 %|
|Potassium 218.3mg||6 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 21.4g|
|Protein 4g||6 %|
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Calories per serving: 252
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