6 Serves
165 Mins
Soak the dried corn husks in a bowl of hot water until pliable.
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MexicanVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
430 µg / 400 µgCalcium
683 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
444 mg / 420 mgPhosphorus
814 mg / 1,250 mgPotassium
2464 mg / 4,700 mgSodium
2187 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
21 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
75 gAlcohol
0 g
In a saucepan, boil the dried red chili peppers with water and half of the Goya seasoning for 20 minutes, then blend the mixture with stock until smooth.
Sauté the onion, poblano pepper, and beef in a pan with olive oil, then stir in the remaining Goya seasoning, chili powder, chili sauce, garlic, and salt. Simmer the mixture for one hour until thickened.
In a large bowl, combine the instant corn masa mix, water, baking powder, salt, and olive oil to form a spongy dough.
Spread the masa onto the soaked corn husks, add the beef filling and a sprinkle of white cheese, then fold and roll the husks to seal.
Arrange the tamales in a colander set over a pot of boiling water, cover with a towel and lid, and steam for 30 minutes.
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Mexican
Mexican