Tortilla dough in a saucepan place the cornflour add the lard until it turns kind of sandy add the leftover chili and some meat juice knead to consistency
Filling Cook the chilis well and preserve the cooking water. Remove the chili skins. Blend the chilis with their cooking water, and let them cool Heat oil in a pan and add the onion Add the tomato When it is cooked through and broken up, add the meat Add the chili from the blender Add olives, raisins, and sliced jalapeno peppers Add the carrots and potatoes and bring to a boil Season well. Remove the hash from heat
Note: the meat should be well seasoned so it is not insipid mass
Tamales Form a tortilla from dough and fill with hash Close the tortilla and place it on a piece of tamale Tie the tips of the tamale and steam cook it for an hour
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3050g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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