Pork Tamales With Roasted Tomatillo-Chile Salsa recipes

Pork Tamales With Roasted Tomatillo-Chile Salsa recipes
24 Ingredients
  • 1 pound boneless pork shoulder, cut into 1/4-inch dice
  • 3 cups water
  • 1 medium onion, quartered
  • 2 garlic cloves, peeled
  • 2 sprigs fresh cilantro
  • 1 teaspoon coarse salt
  • 3 plum tomatoes, halved lengthwise
  • 4 dried New Mexico or California chiles, seeds and ribs removed
  • hot water
  • 1 chipotle chile (canned in adobo sauce)
  • 2 tablespoons coarsely chopped onion
  • 2 garlic cloves, minced
  • 2 sprigs fresh cilantro
  • 2 tablespoons fresh pork lard or vegetable shortening
  • freshly ground pepper
  • coarse salt
  • 2 3/4 cups masa harina (Mexican corn flour)
  • 2 1/4 cups hot water
  • 3/4 cup fresh pork lard or vegetable shortening (about 7 ounces), chilled
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons coarse salt
  • 50 dried cornhusks
  • salsa
  • crema mexican
Nutrition
98
5% daily value
45 servings
                                       
                                            gluten-​free
     

Fat

11% 7

Saturated

13% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 6

Fiber

3% 1

Sugars

- 1

Sugars, added

- 0

Protein

5% 3

Cholesterol

4% 11

Sodium

6% 147

Calcium

3% 27

Magnesium

3% 11

Potassium

2% 83

Iron

4% 1

Zinc

4% 0

Phosphorus

8% 54

Vitamin A

2% 15

Vitamin C

9% 8

Thiamin (B1)

16% 0

Riboflavin (B2)

7% 0

Niacin (B3)

7% 1

Vitamin B6

8% 0

Folate equivalent (total)

7% 26

Folate (food)

- 5

Folic acid

- 13

Vitamin B12

3% 0

Vitamin D

2% 0

Vitamin E

1% 0

Vitamin K

2% 2
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