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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy. | 2. Add the flour, and keep beating it. | 3. Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa. | 4. In another pot, put some water and the chicken, and boil them. | 5. Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa | 6. Keep doing this until the mixture is gone | 7. Steam them in an oversized pot. | 8. In mexico we use special pots, you can use any but be sure to cook them in the vapor. | 9. Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid. | 10. When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lard	1	kg		9020.0	0.0	0.0	1000.0
cornflour	1			-	-	-	-
chicken breast	4			3120.7192	0.0	378.2965	167.8294
jalapeno	5			8.1562	1.8281	0.2559	0.1041
onion	1/2			32.0	7.472	0.88	0.08
green tomato	8			167.44	37.128	8.736	1.456
corn husk	20			-	-	-	-
parsley	25		chopped	34.2	6.0135	2.8215	0.7505

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