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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine first 3 ingredients in a Dutch oven. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours or until meat is tender. Drain meat, reserving broth; set broth aside. Shred meat with a fork; set aside. | 2. Cover dried cornhusks with hot water; let stand several hours or until softened. Drain well. If husks are too narrow overlap 2 husks to make a wide one. If too wide, tear off one side. | 3. Remove and discard seeds from chiles; place in a saucepan, and cover with water. Bring to a boil; reduce heat and simmer 20-25 minutes or until chiles are tender. Drain chiles, reserving 3/4 cup water; place softened chiles in container of blender. Add reserved water and blend 1 minute or until smooth; set aside. | 4. Melt 2 teaspoons shortening in a small saucepan; add flour and cumin, stirring until smooth. Cook 1 minute stirring constantly. remove from heat, and stir in 1/2 cup chile mixture and 3/4 teaspoon salt; add to shredded meat, stirring well. Set aside. | 5. Bring reserved beef broth to a boil. Combine corn masa, 1 teaspoon salt, and 1/2 cup plus 1 tablespoon shortening in a large bowl. Stir in 1 cup plus 2 to 3 tablespoons hot beef broth to make a stiff dough. Add the remaining chile mixture to the dough, mixing well. | 6. Place 2 1/2 to 3 tablespoons masa dough (depending on husk size) in the center of each husk, spreading to within 1/2 inch of the edge. Place 2 tablespoons meat mixture in center. Fold short ends of husks to center, enclosing filling; roll up from unfolded side. Tie with string or strip of softened corn husk. | 7. Place a cup in center of a steaming rack or metal colander inside of a large pot. Add enough water to fill pot below rack level and keep tamales above water. Stand tamales on flded ends around the cup. Bring water to a boil. Cover and steam 1 hour or until tamale dough pulls away from corn husk; add more water as necessary. Serve with Picante sauce, if desired. | 8. Note: Steamed tamales can be frozen. Allow to cool; place in plastic bag, or wrap them securely in aluminum foil, and place in freezer. To reheat, follow steaming procedure until tamales are thouroughly heated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shoulder chuck roast	1			403.4676	0.0	89.7602	2.2667
garlic clove	4			403.4676	0.0	89.7602	2.2667
salt	1	teaspoon		-	-	-	-
corn husk	2	dozen		403.4676	0.0	89.7602	2.2667
chilies	3			-	-	-	-
shortening	2	teaspoons		113.152	0.0	0.0	12.8
purpose flour	1 1/2	1/2		403.4676	0.0	89.7602	2.2667
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
salt	3/4	teaspoon		-	-	-	-
masa harina flour	3	cups		403.4676	0.0	89.7602	2.2667
salt	1	teaspoon		-	-	-	-
shortening	1/2	cup		113.152	0.0	0.0	12.8
shortening	1	tablespoon		113.152	0.0	0.0	12.8
picante sauce				-	-	-	-

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