In medium bowl, fluff lard with 1 teaspoon salt with mixer. Dissolve baking powder with broth and mix into thick paste. Add to lard and add to masa. Mix until small amount floats in water (about 1 1/2 hours). Soak 2 bags cornhusks in warm water until ready to fill.
Boil chicken in water for 1 hour, add seasoning. Remove and let cool and shred chicken. In fry pan, melt 2 teaspoons butter. Add onions and saute, add tomatoes, almonds, raisins, parsley, and pepper, and 1 chicken bouillon cube instead of salt. Add chiken and simmer 15 minutes. Add broth if too dry.
Red Sauce: (Tomatoes-->Garlic on Ingredient list)
Green Sauce: (Pork-->Jalepeno on Ingredient list)
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|Serving Size: 1 Serving (4859g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13025 (91%)|
|Amt Per Serving||% DV|
|Total Fat 1447.2g||1930 %|
|Saturated Fat 570.7g||2853 %|
|Monounsaturated Fat 648.3g|
|Polyunsanturated Fat 154.4g|
|Cholesterol 1940.1mg||597 %|
|Sodium 9241.8mg||319 %|
|Potassium 4432.2mg||117 %|
|Total Carbohydrate 151.9g||45 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 127g|
|Protein 165.6g||237 %|
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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: 14238
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