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Suggest a better descriptionGet out all the pans, colanders, and food processors that you will need. Think through where and how you will prepare each stage of the tamales. There are four main elements: the meat, the chile colorado, the leaves, the masa, and putting them all together.
Cook pork with half an onion, roughly chopped, 6 cloves of garlic, and salt to taste.
After the meat cools, shred with fingers.
Place chiles in a large pot and fill with cold water. Place something on top of them, such as a plate, so that they are all submerged in the water.
Place in batches in a blender. Add enough water to cover the chiles. Then add 4 cloves of garlic, 2 heaping tablespoons of flour, 1/2 a roughly chopped onion, and 1 1/2 teaspoons salt. You'll adjust the salt later. Submerge each subsequent batch in water. Add 1 heaping tablespoon of flour and 1 teaspoon of salt only to the second batch. Take the leftover chile and blend it again, adding water as before, then strain it.
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Serving Size: 1 Serving (1446g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3509 | ||
Calories from Fat: 2475 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 274.9g | 367 % | |
Saturated Fat 95.3g | 477 % | |
Monounsaturated Fat 122.1g | ||
Polyunsanturated Fat 29.5g | ||
Cholesterol 966.2mg | 297 % | |
Sodium 932.6mg | 32 % | |
Potassium 4160.5mg | 109 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 13.5g | ||
Protein 229.6g | 328 % | |
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: 3509
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