| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| 2 | Lbs.corn meal | |
| 1 | T | Baking powder |
| 1 1/2 | c | Lard |
| 1/2 | c | Chicken broth |
| 10 | Tomato skins | |
| 2 | T | Anise |
| Corn husks, washed | ||
| Salt |
INSTRUCTIONS
In two cups of water, boil the tomato skins with the anise. Drain and save the water. In a pot, put the corn meal, and add a little salt and baking powder. Heat the lard until semi-melted and add it to the above mixture. Begin to form the dough, gradually adding the chicken broth and water (in which the tomatoes were cooked) until the dough forms a uniform consistency and little balls of the dough may float in water without separating. Place a portion of the dough in the corn husks and wrap them up. Steam for a half hour. Nactamales: Place a portion of the dough in each each corn husk. Add green mole, red mole, picadillo or strips of poblano peppers with cheese. Cover with more dough, and wrap it into a tamal. Steam for a half hour. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@gj.net> on Nov 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2916
Calories From Fat: 2797
Total Fat: 310.9g
Cholesterol: 172.2mg
Sodium: 2771.5mg
Potassium: 1151.9mg
Carbohydrates: 29.1g
Fiber: 6.5g
Sugar: 11.1g
Protein: 8.3g