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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. | 2. Simmer covered, about 2 1/2 hours or until meat is very tender. | 3. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). | 4. Shred the meat using 2 forks, discarding fat. | 5. Strain the broth and reserve 6 cups. | 6. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. | 7. To make masa beat shortening on medium speed in a large bowl for 1 minute. | 8. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. | 9. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). | 10. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. | 11. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). | 12. Place about 1 tablespoon meat and sauce mixture in the middle of the masa. | 13. Fold in sides of husk and fold up the bottom. | 14. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. | 15. Lean the tamales in the basket, open side up. | 16. Add water to Dutch oven just below the basket. | 17. Bring water to boil and reduce heat. | 18. Cover and steam 40 minutes, adding water when necessary. | 19. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder butt	3 1/2	lb	cut	1412.1365	0.0	314.1607	7.9334
water	10	cups		0.0	0.0	0.0	0.0
onion	1		quartered	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	3 1/2	1/2		-	-	-	-
red chili sauce	4	cups	Used	1412.1365	0.0	314.1607	7.9334
shortening	3/4	cup		1359.15	0.0	0.0	153.75
masa harina	6	cups		2482.92	523.8756	57.8664	25.2396
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
corn husk	50			1412.1365	0.0	314.1607	7.9334

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