Try this Carnitas Tamale recipe, or contribute your own.
Suggest a better descriptionThis is my favorite tamales recipe as the marriage of pork and the fruit in the sauce w/chiles is very nice. Makes: 12 to 18 tamales Make the Carnitas - shredding meat by hand. Mix the masa harina and stock with whisk In a large bowl , whisk (I use my kitchen Aid Mixer) the butter, baking powder, salt, anise, cayenne, and paprika until very light and fluffy. Blend in the masa in 1/4 cup scoops and continue beating after each. You want this to be very fluffy and light. Test by taking a tsp. full and dropping into a glass of water. If it floats-youve got it. If it plunks to the bottom -- keep on beating!!!!!!!! Divide the masa and Carnitas filling evenly between the corn husks, roll and tie tamales. Then steam for 30 minutes. Serve w/Manchamantel sauce I try to find the extra large clean and nice looking corn husks and I split a couple of not so perfect ones to use for "strings" to tie Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (1697g) | ||
Recipe Makes: 1 | ||
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Calories: 4358 | ||
Calories from Fat: 2730 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 303.4g | 405 % | |
Saturated Fat 179.5g | 897 % | |
Monounsaturated Fat 79.4g | ||
Polyunsanturated Fat 21.9g | ||
Cholesterol 744.1mg | 229 % | |
Sodium 3297.2mg | 114 % | |
Potassium 2746.7mg | 72 % | |
Total Carbohydrate 384.3g | 113 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 369.9g | ||
Protein 61.1g | 87 % | |
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: 4358
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