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Add a photoServings: 12
Ingredients
- 2 1/2 lb pork sirloin or possibly shoulder
- 1/2 bn cilantro minced
- 1 x onion diced
- 1 can diced green chiles - (7 ounce)
- 1 lrg tomato minced
- 1/2 lb corn husks
- 5 lb prepared masa for tamales
- 2 1/2 lb Jack cheese grated
Directions
- Place pork, cilantro and onion in large stockpot with water to cover and cook over medium heat till pork is very tender, about 2 1/2 hrs. Remove pork from stockpot and cut into 1/2-inch pcs. Set aside.
- Place green chiles, and tomato in bowl and mix thoroughly. Soak husks in sink filled with hot water 15 min. Remove and pat dry. Stack in pile.
- For each tamale, take a spoonful of masa and spread on corn husk, making sure which tapered end of husk points down and which there is room all around the husk to allow for wrapping. Place a spoonful of minced pork in the center, add in some cheese and 1/2 tsp. chile mix. Mix in each side of husk, then fold up from bottom. Set aside. Repeat to make rest of tamales.
- When tamales are all formed, place in batches in steamer set over simmering water. Steam till masa is hard, about 1 1/2 hrs.
- This recipe yields 40 tamales.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 12 servings | |
| Calories 1170 | |
| Calories from Fat 341 | 29% |
| Total Fat 38.34g | 48% |
| Saturated Fat 20.07g | 80% |
| Trans Fat 0.01g | |
| Cholesterol 146mg | 49% |
| Sodium 683mg | 28% |
| Potassium 1108mg | 32% |
| Total Carbs 147.99g | 39% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.2g | 1% |
| Protein 62.44g | 100% |
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