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RECIPE
25 INGREDIENTS13 STEPS1HR 45MIN

"ABC" Tamales

4.5
2 Ratings
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E is for Eat
I'm an emmy-award winning sports reporter and anchor, but my other passions include food and traveling.
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Tamales are fun and totally worth all the effort.

1HR 45MIN

Total Time
E is for Eat
I'm an emmy-award winning sports reporter and anchor, but my other passions include food and traveling.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
30 pieces
to taste
to taste
3 cups
Corn Masa Flour
1/2 Tbsp
Baking Powder
1 Tbsp
Mexican Oregano
1 tsp
3 cups
Chicken Broth
or Vegetable Broth
1 cup
Coconut Oil
2 1/2 Tbsp
Adobo Sauce
2 Tbsp
1
Large  Yellow Onion
3 cloves
1 bunch
2 Tbsp
Ancho Chili Powder
1 Tbsp
Ground Cumin
2 cups
to taste
1
Lime , juiced
1 cup
Fresh Cilantro , chopped
8
Dried Ancho Chile Peppers
to taste
Water
1 tsp
Garlic Powder
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Nutrition Per Serving
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CALORIES
1088
FAT
67.3 g
PROTEIN
12.9 g
CARBS
112.4 g

Directions

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Step 1
In a large bowl, pour boiling Water (to taste) over Corn Husk (30 piece). Weigh down with a plate and/or heavy object to keep husks submerged for 30 to 60 minutes.
Step 2
In a large bowl, mix together the Corn Masa Flour (3 cup), Baking Powder (2 teaspoon), Mexican Oregano (1 tablespoon) and Sea Salt (1 teaspoon).
Step 3
In a large measuring cup combine melted Coconut Oil (1 cup), warm Chicken Broth (3 cup) and Adobo Sauce (2 1/2 tablespoon). Slowly pour in warm liquid, stirring constantly until a soft dough forms. Cover and set aside until ready to use.
Step 4
Dice the Yellow Onion (1), Bosc Pear (3) and Jalapeño Pepper (1). Remove the ribs from the Chard (1 bunch) and chop. Mince the Garlic (3 clove).
Step 5
Heat Olive Oil (2 tablespoon) over medium heat in a large saute pan. Saute the diced onion and minced garlic until soft and translucent. Add diced pears and jalapenos and saute a few minutes more.
Step 6
Add chopped swiss chard and saute until wilted, covering with a lid if needed.
Step 7
Stir in Ground Cumin (1 tablespoon), diced jalapeno, Ancho Chili Powder (2 tablespoon), the juice of Lime (1), Salt (to taste), Fresh Cilantro (1 cup), and Butternut Squash (2 cup).
Step 8
Lay out a corn husks, overlapping a second husk if needed. Spread about 1/3 cup of masa dough onto the husk and press into a square, about 1/4-inch thick, leaving room around the edges. Spoon 1-2 tablespoons of desired filling down the center.
Step 9
Carefully roll one side, allowing part of the dough to peel off and meet the other side.
Step 10
Wrap husk around, fold up the smaller bottom end and secure with string or piece of husk.
Step 11
Place tamales upright in a large steamer basket and steam on the stove for 45 to 60 minutes.
Step 12
Optionally, serve with a chile sauce made with a combination of Dried Ancho Chile Pepper (8), boiling water, Garlic Powder (1 teaspoon) and Salt (to taste).
Step 13
Garnish with additional Avocado (to taste) and Fresh Cilantro (to taste).

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Nutrition Per Serving
Calories
1088
% Daily Value*
Fat
67.3 g
86%
Saturated Fat
48.0 g
240%
Trans Fat
0.0 g
--
Cholesterol
3.6 mg
1%
Carbohydrates
112.4 g
41%
Fiber
16.2 g
58%
Sugars
23.3 g
--
Protein
12.9 g
26%
Sodium
1757.5 mg
76%
Vitamin D
--
--
Calcium
314.3 mg
24%
Iron
11.0 mg
61%
Potassium
1201.4 mg
26%
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