Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light December 2000

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Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 2 tamales)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cornhusks in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes. Drain husks; rinse with cold water. Drain and pat dry.

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  • Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).

  • Preheat oven to 400°.

  • To prepare filling, trim fat from pork. Combine the cumin and the next 4 ingredients (cumin through paprika); rub pork with 2 1/4 teaspoons cumin mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into pork. Bake at 400° for 30 minutes or until thermometer registers 155°. Cover pork loosely with foil; let stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.

  • Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until tender. Combine pork, onion, and 2 1/4 teaspoons cumin mixture.

  • To prepare dough, combine masa harina, paprika, and 1 teaspoon salt in a large bowl. Add water and oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Divide dough into 12 equal portions. Working with 1 portion, place dough in the center of 1 husk. Press the dough into a 4 x 2 1/2-inch rectangle, leaving about a 1 1/2-inch border at the tapered end and a 1-inch border at the broad end. Arrange about 1/4 cup filling down center of dough. Take 1 long side of husk, and roll dough around filling, making sure dough seals around filling. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess cornhusk from broad end. Repeat procedure with remaining husks, dough, and pork mixture.

  • Arrange tamales in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam half of tamales for 12 minutes or until the husks peel away cleanly. Remove tamales from steamer. Repeat procedure with remaining tamales.

Nutrition Facts

344 calories; calories from fat 19%; fat 7.4g; saturated fat 1.7g; mono fat 2.5g; poly fat 2.5g; protein 23.1g; carbohydrates 45.9g; fiber 2g; cholesterol 56mg; iron 6.3mg; sodium 638mg; calcium 144mg.
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