Traditional Tamales Recipe

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Traditional Tamales
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Ingredients
11
Count
Nutrition
2540
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. To prepare chile paste:.
  2. Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
  3. To prepare meat:.
  4. Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
  5. To prepare meat sauce:.
  6. Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
  7. To mix masa:.
  8. Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
  9. Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
  10. To assemble tamales:.
  11. Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
  12. Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2539.69 Kcal (10633 kJ)
Calories from fat 458.6 Kcal
% Daily Value*
Total Fat 50.96g 78%
Cholesterol 132.85mg 44%
Sodium 3462.51mg 144%
Potassium 2745.21mg 58%
Total Carbs 454.23g 151%
Sugars 31.01g 124%
Dietary Fiber 62.97g 252%
Protein 81.36g 163%
Vitamin C 23.7mg 39%
Vitamin A 0.8mg 25%
Iron 27.3mg 152%
Calcium 628.7mg 63%
Amount Per 100 g
Calories 199.56 Kcal (836 kJ)
Calories from fat 36.03 Kcal
% Daily Value*
Total Fat 4g 78%
Cholesterol 10.44mg 44%
Sodium 272.07mg 144%
Potassium 215.71mg 58%
Total Carbs 35.69g 151%
Sugars 2.44g 124%
Dietary Fiber 4.95g 252%
Protein 6.39g 163%
Vitamin C 1.9mg 39%
Vitamin A 0.1mg 25%
Iron 2.1mg 152%
Calcium 49.4mg 63%

* 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

  • 54.2
    Points
  • 65
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium

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