Fresh Corn Tamales
|Corn||12 Cup (192 tbs), cut from cob (24 Ears)|
|Shortening||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Green peppers||1 Pound, cut into strips|
|Pork loin||1 1⁄2 Pound, cooked, shredded|
|Tomatoes||1 1⁄2 Pound, peeled and chopped|
|Onion||1 , chopped|
PREPARATION soak 12 large corn husks in water to cover for 30 minutes.
Dry cut corn from cobs; grind cream shortening; add ground corn, sugar, baking powder, and 2 teaspoons salt; mix well.
Set aside brown green pepper and pork in oil in skillet; add remaining ingredients plus remaining 1 teaspoon salt.
Simmer until thickened, about 20 minutes; spread a thin layer of reserved batter on each corn husk; place some of pork filling in center of each fold husk over.
Tie with strip of corn husk; steam for 1 hour.
Serving size: Complete recipe
Calories 9164 Calories from Fat 3726
% Daily Value*
Total Fat 424 g652.1%
Saturated Fat 98.1 g490.6%
Trans Fat 34.2 g
Cholesterol 435.4 mg145.1%
Sodium 7270.2 mg302.9%
Total Carbohydrates 1110 g370.1%
Dietary Fiber 116.4 g465.6%
Sugars 93.2 g
Protein 283 g566.5%
Vitamin A 205.2% Vitamin C 768.8%
Calcium 84.6% Iron 248.7%
*Based on a 2000 Calorie diet