Ingredients:
1 Pound Shredded Lean Pork Tenderloin
6 Cups Tamale Mix [Corn Masa Harina Flour]
6 Cups Vegetable Broth
1 Cup Of Corn Oil
2 Jars Of Tomatillo Sauce
1 Small Fresh Chopped Onion
1 Package Of Corn Husks
3 Fresh Minced Garlic Cloves
1 Teaspoon Of Course Table Salt
1 Teaspoon Baking Powder
1 Teaspoon Fresh Ground Pepper
Information:
Serving Size 10
345 Calories Per Serving
9 Grams Of Fat
Cooking Directions:
Boil the corn husks until they are tender. Blend the tamale mix, corn oil, broth, salt, and baking powder into a well blended mix. You will now want to marinate the lean shredded pork in the tomatillo sauce. Now evenly spread the tamale mix over the tender corn husks. Now add a spoon full of the marinated pork on
top. Make sure you fold the corn husks back over so the seem side is down. So for the final step steam tamales for 45 minutes. When done remove the husk.
