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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak 50 corn shucks for several hours in hot water, each trimmed to about 4"x6". | 2. For the Filling: | 3. cut pork in 3" chunks and boil in water for about 45 minutes or until tender. | 4. RESERVE THE STOCK. | 5. remove any excess fat. shred pork (like making pulled pork for bbq). | 6. In mixing bowl add 1 cup stock and all the spices to the meat, set aside in fridge till ready to stuff the tamales. | 7. For the Corn Shells: | 8. work the shortening into the corn meal by hand or mixer. Add salt, then the stock, mixing well. The resulting paste will be thick. | 9. when the corn shucks are soft and pliable remove one at a time to form the tamale. leave the rest in the water till ready to use so they stay pliable. | 10. with off set spatula or table knife spread some corn paste (masa) into the middle of the corn shuck; about 2"x4" and 1/8"thick. | 11. spread a tbs of the meat filling into middle of the masa. (if you've ever seen someone prepare to roll a cigarette you'll have the idea.). | 12. Now here's where you will need to practice a bit: | 13. when rolling up the tamale don't roll the corn shuck up inside of the masa. | 14. the shuck will help you roll the masa in the way a bamboo mat helps you roll a spring roll. | 15. when the tamale is rolled the shuck should be loosely wrapped about it. (the masa will expand while being steamed). | 16. Tie the ends of the shuck closed and set aside. | 17. repeat till all the ingredients are used. | 18. place tamales in a single layer on steamer rack. (i use a lidded dutch oven with a roasting rack). | 19. steam over boiling water for 1 hour. | 20. sauce can be made with any left over stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal	1			441.64	93.8058	9.9064	4.3798
shortening	1/2			906.1	0.0	0.0	102.5
salt	4	teaspoons		-	-	-	-
pork stock	2 2/3	cups		-	-	-	-
pork	2		boneless	3411.072	0.0	126.1915	318.155
chili powder	4	tablespoons		90.24	15.904000000000002	4.3072	4.5696
paprika	4	tablespoons	toasted	76.704	14.6853	3.8461	3.5061
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cayenne pepper	1	teaspoon	ground	5.724	1.0193	0.2162	0.3109
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
salt	1	teaspoon		-	-	-	-
garlic clove	4			-	-	-	-
pork stock	1	cup		-	-	-	-

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