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Ingredients
US|METRIC
60 SERVINGS
- 8 oz. new mexico red chile (or California, pods)
- 6 cups water
- 6 Tbsp. all purpose flour
- 4 cloves garlic
- 1 Tbsp. salt
- 8 lb. pork butt (or pork shoulder)
- 2 1/2 cups water
- 1 Tbsp. sea salt
- 6 Tbsp. broth
- 1 piece cooked pork
- 3 Tbsp. all purpose flour
- 6 1/2 cups red chile sauce
- 1 Tbsp. salt
- 1 batch masa (tamale)
- corn husks (ojas)
- 2 lb. lard (If you are using rendered lard you will need to use less broth)
- 2 tsp. baking powder (divided)
- 2 Tbsp. salt (divided)
- 5 lb. masa (fresh ground, unprepared for tamales, divided)
- 3 cups broth (from cooked pork roast or chicken broth, divided)
- 1/2 cup red chile sauce
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1180mg49% |
| Potassium490mg14% |
| Protein15g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A6% |
| Vitamin C20% |
| Calcium8% |
| 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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