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Kim's Pork Tamales Recipe

Looking for an easy Kim's Pork Tamales recipe? Learn how to make Kim's Pork Tamales using healthy ingredients.


Submitted by ababehschick

Makes 48 servings



Medium spiced pork and chicken tamales with no sauces. I have already cut down the salt by 1/2 from the original recipe. I wouldn't recommend cutting it down any further until you have made them once and see what you think. The first batch I made was very salty, thus the reason for cutting the salt in 1/2.

Recipe Ingredients for Kim's Pork Tamales

4 lbs Pork
3 lbs Chicken
2 lbs Corn flour
4 tbsp Garlic Powder
4 tbsp Chili Powder
2 tbsp Ground Cumin
1 tbsp Cumin Seeds
3 tbsp Paprika
1 tbsp Black Pepper
3 tbsp Salt
2 1/2 cup Corn Oil

Recipe Directions for Kim's Pork Tamales

  1. Boil pork roast and chicken seperately for about 3 hours until tender enough to shred. Cool so you can shred with fingers. DO NOT THROW AWAY THE BROTH! Warm 1/2 cup oil with 2 TBSP Garlic Powder, 2 TBSP Ground Cumin, 1 TBSP Black Pepper, and 1TBSP salt, on the stove just til warm. Pour over the meat and mix well with hands until spices are evenly distributed.

  2. Soak corn husks in warm water for 2 hours and during this time, make the Masa. Mix 2lbs Masa with 2 TBSP salt, 2 TBSP chili powder, 2 TBSP garlic powder, 3 TBSP paprika, and 1 TBSP cumin seeds. Mix well. Add in 2 cups of corn oil and mix well. Take 4 cups of each type of broth and mix in the masa 1 at a time. It will look like way too much broth, but it will all mix in nicely. You will have to mix this with your hands to make sure everything gets mixed properly. The final consistency should be like thick peanut butter.

  3. Make the tamales. Take the shucks out of the water about 10 at a time. Be careful because they will tear easily. Shake off the water and lay on a towel to remove excess water. Hold the shucks with the small end at your finger tips and spread the masa over 2/3 of the shuck. I pretty much just put the side of the shuck at the edge of my hand and spread the masa covering my hand. You will want it to be about 1/4-1/2 inch thick depending on your tastes. Then put a small amount of meat in the middle of the masa and then roll up lengthways from the end with the masa first. You should have some leftover shuck to roll over and then fold the bottom over to keep the masa from coming out the bottom.

  4. Place in a steamer with the open side up and you will need to completely fill your steamer with tamales so they don't unwrap. (best to lay your steamer basket on it's side and lay them on top of each other) Once full, steam the tamales (covered) for 2 - 2 1/2 hours. Once they are done, lay on paper towels to cool. You can put in baggies and put in the freezer or eat right away. I actually wrapped mine in foil so we can take them to work for lunch.

  5. Original recipe can be found here with extra pictures...

  6. http://www.sonofthesouth.net/tamales/Tamales_Recipe_.htm

Categories

Main Dish, Mexican

Nutrition Facts
Serving Size 99.8g
Amount Per Serving
Calories
273
Calories from Fat
131
% Daily Value*
Total Fat
14.5g
22%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
49mg
16%
Sodium
486mg
20%
Potassium
310mg
9%
Total Carbohydrates
15.9g
5%
Dietary Fiber
1.9g
8%
Sugars
0.4g
Protein
19.8g
Vitamin A 8% Vitamin C 1%
Calcium 1% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in sugar
  • High in niacin
  • High in selenium
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