Pork Tamales en Salsa Verde

June 21, 2015

A slow roasted pork with olives and raisins in a steamed in a corn husk with corn masa.

For the dough:
4½ cups of masa
4½ cups broth (from the cooking of the meat)
2 tsp. Kosher salt
2 Tbsp. chili powder
1 Tbsp. baking powder
2 Tbsp. olive oil
For the filling:
25 corn dried husks soaked overnight
1½ lbs. pork shoulder or beef
1½ tsp. salt
2 tsp. cumin
2 tsp. smoked paprika
¼ tsp. nutmeg
2 Tbsp. olive oil
2 large garlic cloves minced
1 medium onion thinly sliced
3 bay leaves
3 cups chicken stock
2 Tbsp. chopped cilantro
12 stuffed olives sliced in thirds
2 Tbsp.raisins
Serve with your favorite salsa

To prepare the meat: Place the meat in a glass dish. In a small bowl mix together salt, cumin, paprika and nutmeg. Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can...
See the full directions on my site

Nutritions

Calories
287

Sodium
563mg
23% DV

Fat
13g
20% DV

Protein
8g
17% DV

Carbs
18g
6% DV

Fiber
2g
11% DV