This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
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Serving Size: 1 Tamale (111g) | ||
Recipe Makes: 50 Tamales | ||
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Calories: 118 | ||
Calories from Fat: 28 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 84.6mg | 2 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 20.7g | ||
Protein 2.6g | 4 % | |
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: 118
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