Mis tamales de puerco
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
5 cup Maseca Corn Flour (by JEANNNNNETTE) 250 grams Lard 1000 grams Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat 250 gram Kirkland Spanish Queen green olives ( 2 olives) 1 large (3" to 4-1/4" dia.) Potato, raw 3 serving Pepper - Anaheim Chile - 1 Pepper (by DJWELLS1) 300 grams Tomatoes, red, ripe, raw, year round average 2 cup beef bone broth 5 serving dried red chile peppers.1 pepper (by RUMBAMEL)
Pork is boiled and pulled. Maseca is made a dough with the pork stock, lard, seasonings. It is fried with tomatoe, dry boiled peppers. Pork is added to the masa once is is spread on the cork hulk, plus one olive and a slice of potatoe. You steam tamels one and a half hour.
Serving Size: One tamal
Number of Servings: 30
Recipe submitted by SparkPeople user BRADIA.
Serving Size: One tamal
Number of Servings: 30
Recipe submitted by SparkPeople user BRADIA.
Nutritional Info Amount Per Serving
- Calories: 248.6
- Total Fat: 15.4 g
- Cholesterol: 30.3 mg
- Sodium: 172.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.8 g
- Protein: 8.5 g
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