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Ingredients
Prepping Husks and Filling
- 10 - 15 dried corn husks (see Tip)
- cold water to rinse
- boiling water to soak
- 3 poblano chilies
- vegetable oil to coat
- 10 oz Oaxaca cheese
Salsa Verde
- 13 oz green tomatillos husks removed, quartered
- 4 oz white onion cut into pieces
- 1 garlic clove
- 1 serrano chili stem removed
- ½ oz fresh cilantro leaves only
- 5 fresh epazote leaves
- ¾ tsp salt
- 1 canned chipotle chili
Masa
- 3 oz vegetable shortening in pieces
- 14 oz masa harina
- 1 ¾ tsp salt
- 1 ½ tsp baking powder
- 17 - 22 oz water divided
Tamales
- 60 oz water
- Nutrition
- per 1 piece
- Calories
- 799.2 kcal / 3343.9 kJ
- Protein
- 22.4 g
- Fat
- 24.3 g
- Carbohydrates
- 128.9 g
- Fiber
- 12.9 g
- Saturated fat
- 8.3 g
- Sodium
- 978.9 mg
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