12 Serves
69 Mins
38 g
97 g
19 g
Prepare the masa dough by mixing masa harina with hot water, achiote paste, and vegetable oil in a large mixing bowl until smooth.
Ingredients, vitamins, and health benefits
Vegetable Oil
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PalestinianVitamin K
3 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
222 µg / 400 µgCalcium
376 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
180 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
1020 mg / 4,700 mgSodium
389 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
10 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
Sauté the pork shoulder, onions, and garlic in a frying pan with a small amount of vegetable oil until browned, then season with salt and black pepper.
Assemble the tamales by placing a portion of masa and the pork filling onto cleaned banana leaves, folding them securely, and tying with kitchen twine.
Steam the wrapped tamales in a large steamer pot for 30 minutes until the masa is firm and cooked through.
Masa Harina
Achiote Paste
Hot Water
Salt
Onion
Garlic
Black Pepper
Pork Shoulder
Banana Leaves
Vitamin A
446 µg / 900 µgVitamin C
62 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
222 µg / 400 µgCalcium
376 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
180 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
1020 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
22
g30
g45
g
German
TurkishZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
39 µg / 55 µgAlcohol
0 g