Ingredients:
- 3 bag nm chile molido (1 oz)el guapo ground
- 4 bag shelled corn husks el guapo shelled, dry
- 16 lb unprepared masa from el toro mkt
- 1 box(es) salt as needed
Directions:
- Prep fresh cihiles. Cut NM chiles in half, Clean seeds out.
- Prep shelled corn husks. Clean the stray corn silks out.
- Place the NM chiles in water to soak.
- Prep pork shoulder (picnic). Cut pork roasts into thirds. Add 8 gloves of garlic, lots of salt to season. Cook 3+ hours until pork falls apart (flakes off). Separate the pulled pork for use as tamale filling. Save the pork juice for later use.
- Rinse the NM chiles 3 times in Cold Water.
- Push the NM Chiles down into pan, then cover with cold water.
- Add 1/2 cup salt and 1 bag garlic powder (1 oz) to the chiles. Bring to rolling boil for 10? minutes.
- - Put pork juice into the pan with the chiles. Bring to boil.
- Preparation of Masa
- - Add 1 cup lard to the masa
- - Add 2 1/2 cups pork juice to the masa. Work the juice into the masa by hand.
- - Added another 1/4 cup salt to masa for flavoring. Continue working masa by hand.
- - Added another 1/2 cup pork juice to masa.
- - Add rest of 2 1/2 oz chile powder (use regular chile, not the NM chile) to the masa
- - Let the masa rest for a few minutes. Drape cheesecloth over the top of the masa.
- - Boil the chiles for 5 minutes.
- - Drain the liquid from the chiles.
- - Use the blender to mix 4 cups of chiles, 1 cup of pork juice, (1 oz) of Comino (cumin), (1/2 oz) of garlic powder
- - Pour the blended chile sauce over the shredded pork and mix together by hand.
- NOTE: Do not do this masa prep on a hot day - the masa will go bad.
- Prep Corn Husks
- - Soak the corn husks in hot water (from the faucet) for about 10 minutes.
- - Put the masa mix on a table in preparation for spreading. Need butter knives and small towels.
- - Select corn husks. You want the smooth side up.
- - With knife, spread a small mound of masa mix down to the corner of the husk. Spread the masa in a thin layer on the lower half of the husk.
- - Place the husks to the side for later use. You can stack them to save space.
- - Take a large corn husk (spread with masa mix) , place pork filling inside the large husk. Vary filling amount to make large or small tamales. Add olives as desired.
- - Roll it up.
- - Place a small corn husk on the outside to cover the seam (edge) of the large inner husk.
- - Fold the ends up & place vertically (open end up) inside parge pot.
- - When pot is filled, place the pot of tamales onto stove burner.
- - Pour hot water from faucet along the side of pot (not directly onto the tamales). Requires about 10 cups of water. About 2-3 inches depth is desired.
- - Cover the pot.
- - Cook with burners on High for about 15 minutes.
- - Reduce heat to medium, then continue to corn another 45 minutes.
- - Take a tamale from the center of the pot to taste test.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5390.7 Kcal (22570 kJ) | ||
| Calories from fat | 2300.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 255.64g | 393% | |
|---|---|---|---|
| Cholesterol | 2431.3mg | 810% | |
| Sodium | 2982.64mg | 124% | |
| Potassium | 12378.74mg | 263% | |
| Total Carbs | 6.53g | 2% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 725.87g | 1452% | |
| Vitamin C | 37.1mg | 62% | |
| Iron | 36.3mg | 202% | |
| Calcium | 513.6mg | 51% | |
| Amount Per 100 g | |||
| Calories | 120.9 Kcal (506 kJ) | ||
| Calories from fat | 51.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 393% | |
|---|---|---|---|
| Cholesterol | 54.53mg | 810% | |
| Sodium | 66.89mg | 124% | |
| Potassium | 277.62mg | 263% | |
| Total Carbs | 0.15g | 2% | |
| Sugars | 0.01g | 2% | |
| Dietary Fiber | 0.09g | 16% | |
| Protein | 16.28g | 1452% | |
| Vitamin C | 0.8mg | 62% | |
| Iron | 0.8mg | 202% | |
| Calcium | 11.5mg | 51% | |
* 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.
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