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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 285 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid. | 2. Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods. | 3. Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl. | 4. Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted lard until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into flour mixture, adding more salt if needed. | 5. Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface; cover with a clean, damp towel. | 6. Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together. | 7. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling. | 8. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt roast	3	pounds		3631.2082	0.0	340.9528	240.5845
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	5	cloves		22.35	4.959	0.9540000000000001	0.075
salt	1	tablespoon		-	-	-	-
water				0.0	0.0	0.0	0.0
california chile pod	3	ounces	seeds	75.65	0.0	16.83	0.425
new mexico chile pod	3	ounces	seeds	75.65	0.0	16.83	0.425
pork broth	1	cup		75.65	0.0	16.83	0.425
water	1	cup		0.0	0.0	0.0	0.0
salt	1	tablespoon		-	-	-	-
garlic	3	cloves		22.35	4.959	0.9540000000000001	0.075
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
lard	1/2	cup		924.55	0.0	0.0	102.5
purpose flour	1/2	cup		75.65	0.0	16.83	0.425
salt	to taste			-	-	-	-
corn husk	1	package		75.65	0.0	16.83	0.425
masa harina	5	pounds		8232.7113	1737.0339999999999	191.8698	83.6879
lard	1	pound		924.55	0.0	0.0	102.5
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.