12 Serves
58 Mins
Soak the corn husks in warm water until pliable and prepare the masa dough by mixing masa harina with oil and broth.
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KoreanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
72 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
292 mg / 4,700 mgSodium
14 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the vegetable oil in a frying pan and sauté the filling ingredients until fragrant and cooked through.
Spread the masa onto the softened corn husks, add a spoonful of the filling, and fold the husks securely.
Arrange the tamales in a steamer pot and steam until the masa is firm and pulls away from the husk.
2
g47
g4
g
Mexican
Mexican