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Ingredients
US|METRIC
30 SERVINGS
- 1 Tbsp. lard (or vegetable oil)
- 1 onion (small, finely chopped)
- 9 ancho chiles (large, seeds removed)
- 6 dried guajillo chili peppers (seeds removed)
- 3 morita pepper
- 3 pasilla chiles (seeds removed)
- 3 cups lower sodium chicken broth
- 2 tsp. coriander seeds
- 2 Tbsp. cumin seeds
- 8 garlic cloves (peeled)
- 1 tsp. dried oregano (crushed Mexican or Italian)
- 1 lb. pork shoulder (boneless, Boston butt, fat trimmed, cut into 1-inch pieces)
- 1 lb. pork belly (cut into 1-inch pieces)
- 1 bay leaf
- 2 Tbsp. kosher salt
- 1 Tbsp. apple cider vinegar
- 3 lb. masa (fresh coarse-grind corn, for tamales, unprepared)
- 1 1/4 cups lard (or more, melted)
- 1/4 cup lower sodium chicken broth
- 1 Tbsp. kosher salt
- 30 dried corn husks (from a 1-pound bag)
- 3 cups lower sodium chicken broth (or more)
- salsa (fresh, for serving)
- lime wedges (for serving)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium770mg32% |
Potassium610mg17% |
Protein11g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber8g32% |
Sugars<1g |
Vitamin A60% |
Vitamin C4% |
Calcium10% |
Iron30% |
* 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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