Traditional Pork Tamales Recipe

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Nutrition per serving    (USDA % daily values)
CAL
9564
FAT
982%
CHOL
163%
SOD
1093%

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Ingredients for 4 servings

1 whole head garlic, un-peeled, cut crosswise in 1/2

1 teaspoon black peppercorns

2 cups water (stock saved from boiling chiles and tomatoes)

1 1/2 tablespoons all-purpose flour

4 cloves garlic

4 large bay leaves

Green olives

1/4 cup salt

Carrot sticks, peeled and cut into small pieces

1/4 cup water

4 cups vegetable shortening, boiled and cooled

2 teaspoons cumin seeds

2 teaspoons salt

Potatoes, peeled and cut into small pieces

4 to 6 dozen dried corn husks

2 tablespoons vegetable shortening

3 tablespoons salt

2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat

5 whole dried California chiles

2 whole dried New Mexico chiles

2 whole dried pasilla chiles

2 pounds tomatoes

10 pounds masa (cornmeal flour)

3 heaping tablespoons baking powder

1 teaspoon salt

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