12 Serves
130 Mins
Prepare the masa dough by mixing masa harina with broth and lard until smooth, then set aside.
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Costa RicanVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
149 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
924 mg / 4,700 mgSodium
47 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
75 gAlcohol
0 g
In a large pan, heat the cooking oil and sauté the diced onion and garlic until fragrant.
Add the pork shoulder and filling ingredients to the pan, seasoning generously with salt and pepper, and cook until the meat is browned.
Assemble the tamales by spreading masa onto cleaned plantain leaves, adding the pork filling, and folding the leaves securely.
Place the wrapped tamales in a steamer pot and steam for 45 minutes until the masa is firm and cooked through.
47
g72
g20
g
Mexican
Costa Rican