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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 130 minutes, Preparation Time - 90 minutes

• Source

  All Recipes

| 1. Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes. | 2. Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. | 3. Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid. | 4. Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes. | 5. Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more. | 6. Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture. | 7. Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat. | 8. Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling. | 9. Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0
pork rib	1 1/2	pounds	boneless cut	605.2014	0.0	134.6403	3.4
white wine	1	cup	divided	605.2014	0.0	134.6403	3.4
water	2	cups		0.0	0.0	0.0	0.0
garlic	10	cloves	minced divided	44.7	9.918	1.9080000000000001	0.15
tomato paste	2	tablespoons	divided	26.24	6.0512	1.3824	0.1504
bay leaf	2			-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
yellow onion	1		diced	64.0	14.944	1.76	0.16
green bell pepper	1		chopped	-	-	-	-
green olive	1/2	cup	pimento-stuffed	605.2014	0.0	134.6403	3.4
corn	4	cups	thawed	2423.6	493.0864	62.5488	31.4736
masa harina	1 1/2	cups		620.73	130.9689	14.4666	6.3099
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
salt	1	teaspoon		-	-	-	-
corn husk	1	package		605.2014	0.0	134.6403	3.4
kitchen twine			cut	605.2014	0.0	134.6403	3.4

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