12 Serves
88 Mins
7 g
51 g
5 g
Soak the corn husks in hot water until soft and pliable.
Ingredients, vitamins, and health benefits
Hot Water
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MexicanVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
101 µg / 400 µgCalcium
46 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
392 mg / 4,700 mgSodium
197 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Prepare the masa dough by mixing masa harina with lard and broth until light and fluffy.
Heat the cooking oil in a frying pan and sauté the filling ingredients until fragrant.
Spread a layer of masa onto a softened corn husk, add the filling, and fold the husk securely.
Arrange the tamales in a steamer pot and steam for 30 minutes until the dough is firm and pulls away from the husk.
Corn Husks
Masa Harina
Lard
Cooking Oil
Vitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
101 µg / 400 µgCalcium
46 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
392 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15
g1
g20
g
Mexican
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g