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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the meat: Place the meat in a glass dish. | 2. In a small bowl mix together salt, cumin, paprika and nutmeg. | 3. Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better. | 4. In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock. | 5. Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro. | 6. Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well. | 7. Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves. | 8. To make the dough: In a small bowl mix chili powder, salt, and olive oil and set aside. | 9. Place the masa in a large bowl and add the baking powder. Mix well. | 10. Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. | 11. To assemble: DO NOT OVERFILL, or you will not be able to properly close up the tamales. | 12. Pat dry the corn husks as you use them. | 13. Place a corn husk in your hand with the tapered end facing you. | 14. With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit. | 15. Take approximately a tablespoon of the filling and place it on top along the length of the dough. | 16. Cover the filling with another chunk of dough. | 17. Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle. | 18. Tie using kitchen twine, as though you were tying a parcel. | 19. Steam for about 35 minutes. | 20. To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
masa harina flour	4 1/2	cups		-	-	-	-
broth	4 1/2	cups		52.875	13.536	0.0	0.0
kosher salt	2	teaspoons		-	-	-	-
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
corn husk overnight	25		soaked	-	-	-	-
pork shoulder	1 1/2	1/2		863.602	0.0	153.2723	23.1201
salt	1 1/2	1/2		-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
paprika	2	teaspoons	smoked	12.972000000000001	2.4835	0.6504	0.5929
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
clove	2		minced	11.508	2.7523	0.2507	0.546
onion	1		sliced	64.0	14.944	1.76	0.16
bay leaf	3			-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
olive	12		stuffed sliced	-	-	-	-
raisin	2	tablespoons		62.2875	16.401	0.6992	0.0949

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