Tamales with Assorted Dips

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Tamales with Assorted Dips

– by Jean Fisher

Tender tamales filled with fresh salsa and shredded pork.

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Serves 4

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2 pounds tomato
8 ounces onion
12 stalks fresh cilantro
1 teaspoon chopped garlic
8 ounces canned, diced chilies, undrained
1 cup water
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1/2 cup olive oil
1 cup chicken broth
2 cups maseca flour
12 ounces shredded, cooked pork
16 corn husks
assorted dips

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Directions

Separate corn husks and soak in a large bowl of water. A heavy plate can be used to keep husks submerged.
Dice tomatoes, onion and cilantro. Place in a saucepan with a lid. Add garlic, canned chilies and water.
Heat to boiling, cover and reduce heat to low.
Pour olive oil and chicken broth into a mixing bowl. Add flour cup at a time and mix with a fork to form a soft dough.
Pour salsa into a colander to drain. Place in a blender and puree.
Remove corn husks from water and dry with a paper towel.
With you fingers, spread masa dough in the center of the corn husk leaving inch of the side edges and 1 inches of the top and bottom edges uncovered.
Spread 1 teaspoon salsa down the center of the dough. Top with shredded pork.
Roll corn husk into a cylinder. Tie both ends.
Place rolled tamales in a steamer basket. Heat water under basket to boiling. Cover and reduce heat to medium. Steam for one hour. Add additional water if necessary.
Tamales are done when the masa dough no longer sticks to the corn husk.
Serve with assorted dips.

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Nutritional information for Tamales with Assorted Dips

Calories: 875
Calories from Fat: 418.5

% Daily Value*

Total Fat 47.5g	73%
Saturated Fat 9g	46%
Cholesterol 52mg	17%
Sodium 2475mg	103%
Total Carbohydrates 83.5g	28%
Dietary Fiber 13g	53%
Sugars 11g	~
Protein 34.5g	69%

Vitamin A	112%	Iron	45%
Vitamin C	99%	Calcium	22%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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