Try this Exotic Tamales - Part 1 of 7 - Carnitas recipe, or contribute your own.
Suggest a better descriptionPut pork, water, chile, salt, garlic and onion in a heavy saucepan and bring to a low simmer. Roast spices and oregano in a dry saute pan over medium heat until fragrant. In a spice mill, grind spices and oregano to a powder. Add the pork and continue to simmer, uncovered, for 1-1/2 hours until tender, adding more water as needed. Increase heat and cook until all liquid has evaporated. Reduce heat slightly and continue to cook, stirring until the cubes of meat are a mahogany brown. Let cool. Note: Pork is the most traditional filling for tamales in Central Mexico. Pork has more natural moisture than beef and so makes a good filling for tamales. This recipe provides a useful means of using up ends of loins or other cuts of pork not used for entrees. The flavors of tropical fruit and pork go particularly well together, which is why the Manchamantel sauce is the perfect accompaniment for this tamale. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #887 by Bill Webster
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Serving Size: 1 Serving (1276g) | ||
Recipe Makes: 1 | ||
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Calories: 1821 | ||
Calories from Fat: 1050 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.7g | 156 % | |
Saturated Fat 40.4g | 202 % | |
Monounsaturated Fat 48.3g | ||
Polyunsanturated Fat 15.9g | ||
Cholesterol 562.5mg | 173 % | |
Sodium 5842.5mg | 201 % | |
Potassium 3433.7mg | 90 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 16.8g | ||
Protein 162.3g | 232 % | |
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: 1821
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