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Ingredientes
- 3 lrg Dry ancho chiles
- 2 Tbsp. Canned chipotles in adobo sauce, minced
- 3 can Low sodium chicken broth
- 1 lb Tomatoes, minced
- 1 lrg Onion, minced
- 7 lrg Cloves garlic, minced
- 2 tsp Oregano, dry
- 1 tsp Cumin seed
- 1/2 tsp Grnd cloves
- 2 lb Boneless pork center rib
- 1/2 c. Lard or possibly corn oil
- 4 c. Masa harina
- 1 tsp Salt
- 1/2 tsp Baking pwdr
- 2 1/2 c. Canned chicken broth
Direcciones
- Wash and seed anchos. Place in warm water for 5 min. Place anchos, chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves in large pot. Cover and simmer about40 min. Working in batches, puree mix in blender till smooth. Can be made 2 days ahead. Cover and chill.
- Heat large pot over med-hi heat. Season 2 lbs. pork with salt and pepper.
- Add in to pot and cook till brown, turning occasionally, about 12 min.
- Add in 2 c. chile puree to pork. Cover and simmer till pork is very tender, about 1-1/2 hours.. Cold. Shred pork and return to pot. Add in salt and pepper to taste. Can be prepared 1 day ahead. Cover and chill.
- Beat lard in large bowl till light and fluffy, about 3 min. Add in masa harina, salt and b.p. Beat to blend. Heat broth and add in gradually to masa mix, beating till thick, about 8 min.
- Wah and soak corn husks; pat dry. Fill tamales and steam for about 1-1/2hrs.
- Reheat remaining chile puree over low heat. Serve with tamales.
- NOTE: Inspired by Christmas traditions in Mexico City, and a delectable addition to any celebration!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 12 servings | |
| Calories 343 | |
| Calories from Fat 133 | 39% |
| Total Fat 14.89g | 19% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 402mg | 17% |
| Potassium 626mg | 18% |
| Total Carbs 33.85g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.63g | 1% |
| Protein 19.78g | 32% |
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