Lupe's Pork Tamales Recipe

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Lupe's Pork Tamales
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Ingredients
20
Count
Nutrition
49634
Calories
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Ingredients:

Directions:

  1. Put pork in a 5- to 6-qt. pan with 3 qts. water; bring to a boil over high heat. Reduce heat; simmer, covered, until meat is tender when pierced, about 2 hours. Drain and reserve broth; skim off fat. Let meat stand until cool; tear into chunks, discarding fat. Return meat to pan.
  2. Meanwhile, discard stems and seeds from all the dried chiles, then rinse well. Put in a 3- to 4-qt. pan with 1 qt. water and bring to a boil over high heat. Cover, reduce heat, and simmer, stirring often, until chiles are soft when pressed, 20 to 25 minutes. Drain, reserving 2 cups liquid. In a blender, purée chiles with liquid until very smooth; set aside.
  3. In a 1- to 2-qt. pan over medium heat, cook flour, stirring, until deep tan, 5 to 6 minutes; pour into a bowl. When pork is cooked, stir 1/2 cup reserved broth into flour; scrape into pan with meat.
  4. In a blender, whirl garlic, coriander seeds, oregano, cumin, and 1 1/2 cups reserved broth until seasonings are very finely ground. Pour through a fine-mesh strainer into pan with meat, pushing on solids to extract as much liquid as possible. Discard seasonings.
  5. To meat add 1 1/2 cups chile purée, the tomato, onion, bell pepper, Anaheim chiles, 1/4 cup lard, the bouillon, and garlic salt. Bring to a simmer over medium-high heat, stirring. Cook, stirring often, for 10 minutes to blend flavors. Stir in cilantro and green onions. With a fork, break any meat chunks into shreds.
  6. Prepare masa: In a large bowl, break up masa with your hands. Add baking powder and salt; mix well. Heat remaining 2 3/4 cups lard in a 2- to 3-qt. pan over medium-high heat until melted; let stand until cool enough to touch. Pour into masa, add remaining chile purée, and mix with your hands or a heavy spoon. Mix masa vigorously with a spoon (or beat half at a time in a stand mixer) until very smooth and no lumps of masa remain.
  7. Peel potatoes and cut into 48 sticks, each 4 to 5 in. long and 1/4 to 1/3 in. thick (save scraps for other uses). Put sticks in a 3- to 4-qt. pan with water to cover. Bring to a boil over high heat; reduce heat and simmer, covered, until tender-crisp, about 3 minutes. Drain and set aside.
  8. Separate cornhusks and discard any silks. Select 5 1/2 dozen large outer husks (5 to 6 in. wide across middle and 7 to 8 in. long; trim larger husks to this size). Soak husks in a sink with hot water to cover until they are pliable, about 20 minutes. Rinse, removing any grit; drain and put in a large bowl. Tear about 12 of the husks into long, thin strips. (If assembly takes more than a few hours and husks dry out, briefly resoak.)
  9. Assemble tamales: On a large work surface, arrange masa and whole husks at one end, followed by fillings (meat, potatoes, olives, and jalapeños) and husk strips, leaving some space at the other end for tying and stacking tamales.
  10. For each tamale, lay a husk fairly flat with smooth side up. Spoon 1/4 cup masa in center. Hold husk with one hand; using quick flicks of back of a soup spoon or a small spatula, evenly spread half of masa from center to one long edge (leave a 1-in. border bare at edge of husk). Repeat on other half of husk, again leaving a 1-in. border bare at edge. Spread 2 to 3 tbsp. meat filling in a band 1 in. from one long edge of masa. Place a potato piece, 2 olives, and a jalapeño piece over meat. Fold long edge of husk closest to fillings over them, then roll up snugly. If husk doesn't quite meet to enclose filling, patch with a piece of another husk. Using husk strips, tie tamale as tightly as possible at both ends, then just to hold in center. (If needed, knot two strips together to make a longer tie.) Repeat to make remaining tamales.
  11. To steam 2 dozen tamales, set a rack on supports at least 1 1/2 in. above bottom of an 8- to 10-qt. pot. Fill pot with 1 in. reserved pork broth or water. Arrange first layer of tamales in one direction on rack; change direction of tamales 90° with each additional layer.
  12. Cover and bring to a boil over high heat, then simmer until masa no longer sticks to husks, 1 to 1 1/4 hours, occasionally adding boiling water to maintain level of liquid. Serve with salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 49633.75 Kcal (207807 kJ)
Calories from fat 31651.28 Kcal
% Daily Value*
Total Fat 3516.81g 5410%
Cholesterol 2358.85mg 786%
Sodium 92150.82mg 3840%
Potassium 29155.69mg 620%
Total Carbs 3235.95g 1079%
Sugars 88.47g 354%
Dietary Fiber 136.33g 545%
Protein 1238.32g 2477%
Vitamin C 195.5mg 326%
Vitamin A 3.2mg 107%
Iron 121.4mg 674%
Calcium 2061.9mg 206%
Amount Per 100 g
Calories 925.59 Kcal (3875 kJ)
Calories from fat 590.25 Kcal
% Daily Value*
Total Fat 65.58g 5410%
Cholesterol 43.99mg 786%
Sodium 1718.47mg 3840%
Potassium 543.71mg 620%
Total Carbs 60.35g 1079%
Sugars 1.65g 354%
Dietary Fiber 2.54g 545%
Protein 23.09g 2477%
Vitamin C 3.6mg 326%
Vitamin A 0.1mg 107%
Iron 2.3mg 674%
Calcium 38.5mg 206%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1284.9
    Points
  • 1358
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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