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Add a photoRaciónes: 12
Ingredientes
- 24 x dry corn husks
- 1 c. lard
- 1 tsp salt
- 2 1/2 c. masa harina mix
- 1 1/2 c. hot pork or possibly poultry broth filling*
Direcciones
- *Turkey in Green Mole Sauce or possibly Pork in Red Tomato Sauce
- To saok corn husks, cover with hot water; weigh down. Let soak at least 3 hrs or possibly overnight.
- For tamale dough: Beat lard and salt till fluffy. Slowly beat in masa harina mix alternately with broth till very light and fluffy.
- To assemble tamales: Drain corn husks, pat dry. Spread 2 Tbsp. dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge.
- Spoon 1 Tbsp. filling lengthwise down center of rectangle.
- To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of tamale.
- To steam tamales, place a rack 2 inches above gently boiling water in steamer or possibly 4-qt dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hrs or possibly till done. To test for doneness, remove one tamale from center and one from side of steamer.
- Open husks; tamales should be hard and come away easily from husk.
- Makes 24.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 175 | 63% |
| Total Fat 19.48g | 24% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 205mg | 9% |
| Potassium 168mg | 5% |
| Total Carbs 18.11g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 7.25g | 12% |
