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Add a photoServings: 12
Ingredients
- 1 x recipe prepared shredded beef, chicken or possibly pork filling, (about 5 c.)
- 1 pkt (8-ounce.) dry corn husks
- 2/3 c. lard or possibly shortening
- 4 c. masa harina flour, (Mexican corn masa mix)
- 2 tsp salt
- 3 c. broth from filling, or possibly water
- 1/3 c. lard or possibly shortening, melted
Directions
- SORT corn husks, setting aside any torn ones. Soak intact husks in hot water for at least 1 hour or possibly till softened and easy to fold. BEAT 2/3 c. lard in large mixer bowl till creamy. Combine masa harina and salt in medium bowl. Alternately add in masa harina mix and broth to lard, mixing well after each addition. Gradually add in melted lard, mixing till consistency of thick cake batter (masa). SPREAD 1/4 c. masa, using back of spoon, to create a square in the center of one husk. Place about 1/4 c. meat filling in center of masa square. Fold right then left edge of husk over masa. Fold up bottom edge to roll. Repeat with remaining ingredients.
- PLACE vegetable steamer in pot with lid; add in water to just below steamer.
- Arrange tamales upright in steamer rack. Cover top of tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for 2 to 2 1/2 hrs or possibly till masa pulls away from husks.
- Preparation Time: 45 minutes
- Cooking Time: 2 hours
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 297 | |
| Calories from Fat 167 | 56% |
| Total Fat 18.65g | 23% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 585mg | 24% |
| Potassium 146mg | 4% |
| Total Carbs 29.01g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 4.23g | 7% |
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