Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Chop meat into 1/4 in. pieces and place in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to meat, add garlic, spices and salt, cook until d Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough speadable with a table knife. Rinse the husks and soak in wateruntil pliable. Spread the center portion of the husk with 2 tbs. of masa. Top with chile meat mix. Vary both amounts to your liking. Fold the sides of husks toward the center, the bottom up and the top down. Tie each husk with a narrow corn husk strip. Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level. Steam the tamales for about 40 min.
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|Serving Size: 1 Serving (5312g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7837 (47%)|
|Amt Per Serving||% DV|
|Total Fat 870.8g||1161 %|
|Saturated Fat 302.8g||1514 %|
|Monounsaturated Fat 372.3g|
|Polyunsanturated Fat 128.8g|
|Cholesterol 1713.8mg||527 %|
|Sodium 1946.7mg||67 %|
|Potassium 13486.7mg||355 %|
|Total Carbohydrate 1766.9g||520 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 1745.2g|
|Protein 531.8g||760 %|
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Calories per serving: 16811
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