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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth. | 2. Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth. | 3. Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes. | 4. Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough. | 5. Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves. | 6. Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales. | 7. Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour. | 8. Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	lb	boneless cut	575.7346	0.0	102.1816	15.4134
water	3	cups		0.0	0.0	0.0	0.0
white onion	1	halved		12.0	2.802	0.33	0.03
garlic clove	2			-	-	-	-
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
water			boiling	0.0	0.0	0.0	0.0
poblano chile	3		roasted peeled seeded de-veined	-	-	-	-
romaine lettuce leaf	10			-	-	-	-
cilantro	3	sprigs		1.5333	0.2447	0.142	0.0347
white onion	3	tablespoons	chopped	12.0	2.802	0.33	0.03
vegetable shortening	7 1/2	tablespoons		864.0	0.0	0.0	96.0
masa harina	2	cups		827.64	174.6252	19.2888	8.4132
salt	1 1/2	1/2		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
banana leaf	4 -5			-	-	-	-
tomato				-	-	-	-

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