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Ingredients
US|METRIC
14 SERVINGS
- 1 Tbsp. oil
- 1 Tbsp. kosher salt
- 2 1/2 lb. pork shoulder roast
- 6 garlic cloves (smashed)
- 2 dried ancho chile (pods, remove stem and seeds)
- 2 new mexico chile pods (dried, remove stem and seeds)
- 1 tsp. oregano (Mexican)
- 1 cup water
- 1 cup salsa (Select a salsa with as little liquid as possible)
- 4 cups masa harina
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups chicken broth (chicken broth and pork roast juice should equal 3 1.2 cups)
- 1/2 cup oil
- 18 corn husks (Mexican food section)
- warm water (for assembling tamales)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol55mg18% |
Sodium910mg38% |
Potassium620mg18% |
Protein21g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber5g20% |
Sugars<1g |
Vitamin A25% |
Vitamin C4% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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