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Tamales With Cheese, Olives and Chilies Recipe

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Tamales With Cheese, Olives and Chilies
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Ingredients
8
Count
Nutrition
970
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil and then turn off the heat, Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let them soak for 1 hours.
  2. If using fresh, store bought masa , cream the shortening and salt in an electric mixer until light and fluffy. Add masa and 1/3-1/2 c water gradually to the mixer until all the masa is used. Whip until fairly light and fluffy. Test the masa by taking a small ball and placing it in a glass or water, if it floats it is ready. If necessary add water in small increments.
  3. -if using dried masa harina, cream the shortening and salt, Add the masa harina and broth slowly. Whip until masa is light and fluffy. Test in a glass of water to make sure it is ready.
  4. Drain the corn husks and pick 12 of the nicest, largest ones. Stread a husk in a cutting board with the large end facing the top of the board.
  5. Pat the husk dry with a paper towel and place one heaping tablespoon of masa right in the center. Using your fingers or the back of a spook spread the masa almost all the way to the sides of the husk and near the top.
  6. Leave most of the lower half of the husk uncovered. Place a couple of the cheese slices, chili strips and 2 or 3 olives in a vertical line down the center of the masa.
  7. Fold the sides of the husk toward each other and over lap them. Fold the empty half of the husk up against the rest of the filled roll.
  8. Pinch the open top of the husk close and lay the tamale flap side down in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward.
  9. Steam the tamales for 20-30 minutes or until the masa is fairly firm inside the husk.
  10. Tip:.
  11. To Roast chilies, either set them directly on top of a gas burner, turning them frequently, until the chilies are black or cut them in half and broil them for 5-7 minutes or until black. Place the chiles in a paper bag to steam for 15-20 minutes then peel the chilies. The black skin should come off easily.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 970.04 Kcal (4061 kJ)
Calories from fat 709.17 Kcal
% Daily Value*
Total Fat 78.8g 121%
Cholesterol 121.86mg 41%
Sodium 2698.16mg 112%
Potassium 598.06mg 13%
Total Carbs 37.98g 13%
Sugars 6.24g 25%
Dietary Fiber 9.64g 39%
Protein 32.31g 65%
Vitamin C 16mg 27%
Vitamin A 1.1mg 38%
Iron 1.7mg 9%
Calcium 857.4mg 86%
Amount Per 100 g
Calories 196.46 Kcal (823 kJ)
Calories from fat 143.63 Kcal
% Daily Value*
Total Fat 15.96g 121%
Cholesterol 24.68mg 41%
Sodium 546.46mg 112%
Potassium 121.13mg 13%
Total Carbs 7.69g 13%
Sugars 1.26g 25%
Dietary Fiber 1.95g 39%
Protein 6.54g 65%
Vitamin C 3.2mg 27%
Vitamin A 0.2mg 38%
Iron 0.3mg 9%
Calcium 173.7mg 86%

* 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

  • 25.2
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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