Try this Tamales #3 recipe, or contribute your own.
Suggest a better descriptionThis recipe is taken from _The Best of New Mexico Kitchens_ cookbook. Like it says in the book, making tamales is a lot of work but you get a high yield and they freeze well. Cover the pork with water, add the garlic, and bring to a boil. Simmer gently, covered, until meat is tender. Cool slightly. Discard the garlic. Chop the meat and set aside. Mix the chile powder, oregano, and flour with 2 cups of the meat stock and add this to the chopped meat. Bring to a boil and simmer gently until mixture is thick. Cool. Beat the lard until it is light and fluffy. Blend in the masa harina. Then add enough meat stock or water to make the mixture soft and pliable. You should be able to spread it easily, but it shouldnt be soupy. Soak the husks in hot water until they are soft. Drain. Spread a thin layer of masa on a husk. Put a heaping tablespoon of the meat mixture down the center of the masa. Roll the husk carefully around the meat filling. Wrap another husk from the opposite side. Dont squish them! Tie ends with string. Stand the tamales on their ends on a layer of corn husks in a steamer or blancer. Steam for about an hour. Drain and serve with more red chile sauce and beans. AHOLDER@NMSU.EDU ("A. HOLDER") REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (4194g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 14755 | ||
Calories from Fat: 5483 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 609.2g | 812 % | |
Saturated Fat 196.4g | 982 % | |
Monounsaturated Fat 254.9g | ||
Polyunsanturated Fat 95.6g | ||
Cholesterol 1707.7mg | 525 % | |
Sodium 1665.4mg | 57 % | |
Potassium 15671.7mg | 412 % | |
Total Carbohydrate 1721.1g | 506 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 1717.4g | ||
Protein 607.3g | 868 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14755
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