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Ingredientes
- 30 x Dry corn leaves
- 2 lb Instant masa mix, mixed with water and ready for use
- 8 ounce Lard (manteca)
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Pork broth (saved from the pork which you cook in the below recipe)
- 1 lb Pork loin
- 8 ounce Red tomatoes
- 1 x Spoon minced onion
- 1 x Clove garlic
- 1/8 tsp Grnd pepper
- 3 whl cloves
- 1/8 tsp Bay leaves
- 1/8 tsp Cumin
- 1/8 tsp Oregano
- 1/8 tsp Thyme
Direcciones
- This recipe is very popular in the North of Veracruz and the following is my mother's recipe for tamales.
- Cook the pork in water and when it is cooked chop it finely like grnd hamburger. Puree the rest of the ingredients of the picadillo, fry in oil, and when it is reduced add in the minced pork and mix. You can add in if you want one tsp raisins, 6 minced olives, and 1 tsp capers. This is the stuffing you will now stuff your tamales with.
- In a big sauce pan put the masa and all of the ingredients except the coron husks. With your hands mix everything. Wash the corn husks and soak them for 10-15 min. Then take the husks out of the water and they are ready to be filled with the tamale dough. One Tbsp. of the picadillo filling goes in the middle of the tamle dough in the husk. Spread the dough in the middle of the husk and put the picadillo in the middle of this dough. Then fold the tamale sides first and then the skinny end and then the other end last. It is best to steam the tamales in a pan suspended in a larger pan of water for 1 hour covered.
- Serve with your favorite red salsa if you want or possibly they are good by themselves. Buen Provecho!!!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 10 servings | |
| Calories 719 | |
| Calories from Fat 316 | 44% |
| Total Fat 35.33g | 44% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 218mg | 9% |
| Potassium 680mg | 19% |
| Total Carbs 88.83g | 24% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.73g | 2% |
| Protein 17.07g | 27% |
