1. In two cups of water, boil the tomato skins with the anise. Drain and save the water. 2. In a pot, put the corn meal, and add a little salt and baking powder. Heat the lard until semi-melted and add it to the above mixture. Begin to form the dough, gradually adding the chicken broth and water (in which the tomatoes were cooked) until the dough forms a uniform consistency and little balls of the dough may float in water without separating. 3. Place a portion of the dough in the corn husks and wrap them up. Steam for a half hour. Nactamales: Place a portion of the dough in each each corn husk. Add green mole, red mole, picadillo or strips of poblano peppers with cheese. Cover with more dough, and wrap it into a tamal. Steam for a half hour. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
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|Serving Size: 1 Serving (1345g)|
|Recipe Makes: 1|
|Calories from Fat: 3195 (50%)|
|Amt Per Serving||% DV|
|Total Fat 355g||473 %|
|Saturated Fat 128.3g||641 %|
|Monounsaturated Fat 153.7g|
|Polyunsanturated Fat 53.5g|
|Cholesterol 292.1mg||90 %|
|Sodium 1591.6mg||55 %|
|Potassium 4202.2mg||111 %|
|Total Carbohydrate 701.6g||206 %|
|Dietary Fiber 95.3g||381 %|
|Sugars, other 606.3g|
|Protein 101.5g||145 %|
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Calories per serving: 6397
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