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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften. | 2. Place the ground beef, rice, tomato sauce, chile powder, garlic, onion, salt, and black pepper in a bowl. Mix with your hands until combined. Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. Roll the leaves up to form logs and tuck the edges under the logs. | 3. Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales. | 4. To cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 1 hour. Use the quick-release function or allow the pressure to reduce naturally. | 5. To cook tamales in a slow cooker: place the lid on the slow cooker and set it on High. Cook the tamales for 4 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage leaf	8			-	-	-	-
beef	1	pound	ground	898.1139999999999	0.0	88.0877	57.7424
white rice	1 1/2	cups	uncooked	1012.875	221.8612	19.7858	1.8315
tomato sauce	2	cans		-	-	-	-
new mexico red chile powder	3	teaspoons		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
salt black pepper	to taste		ground	-	-	-	-
tomato green chile pepper	2	cans	diced	-	-	-	-

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