Place pork into Dutch oven with onion and garlic, add water to coveer. Bring to boi, then reduce heat to low and simmer until the meat is cooded through, about 2 hours.
Use rubber golves to remove stems and seeds fromthe chile pods. Place chiles in pan with 2 c. water. Simmer, uncovered, for 20 min, then remove from heat to cool. Transfer the chiles and water to blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in 1 c. of chile sauce.
Soak the corn husks in bowl of warm water. In large bowl, beat lard with 1 T. broth until fluffy. combine the masa, baking powder and salt; stir into lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 in thickness. Place one tablespoon of filling into center. Fold the sides of the husks in toward the center and place in steamer. Steam for 1 hour.
Remove tamales from husks and crizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 259 (52%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 64.1mg||20 %|
|Sodium 2200.8mg||76 %|
|Potassium 427.7mg||11 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 46.5g|
|Protein 17.7g||25 %|
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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: 502
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