Homemade Mexican Pork Tamales with Weight Watchers Points Recipe
Homemade Mexican Pork Tamales with Weight Watchers Points Recipe.
A favorite Mexican Dinner!
Making Homemade Tamales is intimidating, because it’s a process, but it’s actually not that hard to do. It is time consuming, but it’s doable. Just go step by step. It’s worth it!
Made with pork loin, onion, garlic, California chile pods, corn husks, masa harina, and sour cream.
So, this recipe is not really Weight Watchers Friendly, so proceed with caution.
I got this recipe from my grandmother and it calls for …lard (gasp!). I know the lard can be substituted with oil, but I haven’t tried it yet. I will update when I do.
Weight Watchers Points
MyWW Points: 8 Green Plan (Smart Points)
Related Recipes
We have Mexican Weight Watchers Recipes here,
Weight Watchers Dinner Recipes here,
and Weight Watchers Pork Recipes here!
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Homemade Mexican Pork Tamales
Equipment
Ingredients
- 1¼ lb pork loin
- 1 large onion halved
- 1 clove garlic
- 4 dried California chile pods
- 1½ tsp salt
- 2 cups water
- 1 pkg (8oz) dried corn husks
- ⅔ cup lard
- 1 can (10½oz) beef broth divided
- 1 tsp baking powder
- 2 cups masa harina
- ½ tsp salt
- 1 cup sour cream
Instructions
- Using a Dutch oven, add pork, onion, garlic, and water to cover.
- Over medium/high heat bring to a boil, reduce heat and simmer 2 hours or until pork is fully cooked through.
- Wearing heavy duty rubber gloves, prepare the chile pods by removing the stems and the seeds.
- In a saucepan, add 2 cups water and prepared chile pods.
- Simmer for 20 minutes uncovered. Remove from stove to cool. (Don't discard the water)
- Pour contents of saucepan into a blender and blend until smooth.
- Using a fine mesh colander, strain
- Stir in salt. Set aside
- Using Shredding Claws, or a fork, shred the pork.
- Add one cup of prepared chile sauce and mix in.
- In a bowl of warm water, add the corn husks to soak until soft.
- In a large mixing bowl, add lard, and 1 tablespoon of the beef broth. beat until fluffy.
- In a small mixing bowl, add baking powder, masa harina, and salt. Stir to mix.
- Beat masa harina mix into the lard mix. Add a little broth at a time until it becomes a spongy dough.
- On the softened corn husks, spread dough to be ¼ to ½ inch thick.
- Add 1 tablespoon of pork to the center.
- Fold in all sides of the husks to enclose the dough.
- Steam the tamales for 1 hour.
- Remove the corn husks from the tamales. Dress by drizzling the rest of the chile sauce on top.
- Top with sour cream
Notes
Nutrition
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