Try this Tamales - Eric Freeman recipe, or contribute your own.
Suggest a better descriptionSoak corn husks for 3 hours in water. This recipe makes 6-8 tamales, so you will need about 1 "cluster" of corn husks. Combine the chunky chili, carrots, corn, salsa and hot sauce in a pan. Bring to a boil, then reduce heat and simmer for 30 minutes. In the mean time, combine MASA and baking powder in a large bowl; mix well. Add the oil, and mix with your fingers or a spatula. Then slowly add water until the mixture forms a dough. To test the dough, roll some into a small ball. The dough should hold together and not crumble. Remove the corn husks from the soaking water and dry off. For each tamale, line a corn husk with a thin layer of the dough. Place 1-2 tablespoons of sauce on the dough and roll the husk to seal the edges of the tamale. Fold the husk over the tamale, fold the ends up and use a small strip of husk to tie around each end. Steam the tamales for 45 mins - 1 hour. While the tamales are cooking, continue to simmer the remaining sauce. Serve hot with some of the remaining sauce on top. (by Eric Freeman) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 557 | ||
Calories from Fat: 509 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.5g | 75 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 32.9g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 274.3mg | 9 % | |
Potassium 145mg | 4 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 13.5g | ||
Protein 2.1g | 3 % | |
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: 557
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