Ingredients
8 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
2 tablespoons vegetable oil, for the morita sauce
1/2 onions, for the morita sauce
1 garlic, for the morita sauce
8 tomatillos, for the morita sauce
5 morita chiles, for the morita sauce
1 cup chicken broth, for the morita sauce
1 tablespoon oregano, for the morita sauce
1 tablespoon fresh cilantro, for the morita sauce
1 tablespoon vegetable oil
600 grams pork chump, cooked and shredded
salt and pepper
250 grams lard, for the table
3/4 cups chicken broth, for the dough
750 grams masa dough, for the dough
1 tablespoon baking powder, for the dough
1 tablespoon salt, for the dough
banana leaf, to wrap the tamale
2 cups black beans, for the bean sauce
1 clove garlic, for the bean sauce
1/3 onions, for the bean sauce
1 cup Santa Clara® sour cream, for the bean sauce
1/4 cups chipotle chile, for the bean sauce
salt and pepper
1 avocado leaves, for the bean sauce
1 tablespoon vegetable oil
Santa Clara® sour cream
fresh cilantro
1.01 onzas líquidas vegetable oil, for the morita sauce
0.5 onions, for the morita sauce
1 garlic, for the morita sauce
8 tomatillos, for the morita sauce
5 morita chiles, for the morita sauce
8.45 onzas líquidas chicken broth, for the morita sauce
0.11 onzas oregano, for the morita sauce
0.04 onzas fresh cilantro, for the morita sauce
0.51 onzas líquidas vegetable oil
1.32 libras pork chump, cooked and shredded
0 salt and pepper
8.82 onzas lard, for the table
6.33 onzas líquidas chicken broth, for the dough
1.65 libras masa dough, for the dough
0.48 onzas baking powder, for the dough
0.65 onzas salt, for the dough
0 banana leaf, to wrap the tamale
14.46 onzas black beans, for the bean sauce
1 clove garlic, for the bean sauce
0.33 onions, for the bean sauce
8.55 onzas Santa Clara® sour cream, for the bean sauce
2.54 onzas chipotle chile, for the bean sauce
0 salt and pepper
1 avocado leaves, for the bean sauce
0.51 onzas líquidas vegetable oil
0 Santa Clara® sour cream
0 fresh cilantro
2 tablespoons vegetable oil, for the morita sauce
0.5 onions, for the morita sauce
1 garlic, for the morita sauce
8 tomatillos, for the morita sauce
5 morita chiles, for the morita sauce
1 cup chicken broth, for the morita sauce
1 tablespoon oregano, for the morita sauce
1 tablespoon fresh cilantro, for the morita sauce
1 tablespoon vegetable oil
2.2 tazas pork chump, cooked and shredded
0 salt and pepper
1.15 tazas lard, for the table
0.75 cups chicken broth, for the dough
6.25 tazas masa dough, for the dough
1 tablespoon baking powder, for the dough
1 tablespoon salt, for the dough
0 banana leaf, to wrap the tamale
2 cups black beans, for the bean sauce
1 clove garlic, for the bean sauce
0.33 onions, for the bean sauce
1 cup Santa Clara® sour cream, for the bean sauce
0.25 cups chipotle chile, for the bean sauce
0 salt and pepper
1 avocado leaves, for the bean sauce
1 tablespoon vegetable oil
0 Santa Clara® sour cream
0 fresh cilantro
3 centilitros vegetable oil, for the morita sauce
0.5 onions, for the morita sauce
1 garlic, for the morita sauce
8 tomatillos, for the morita sauce
5 morita chiles, for the morita sauce
25 centilitros chicken broth, for the morita sauce
3 gramos oregano, for the morita sauce
1.05 gramos fresh cilantro, for the morita sauce
1.5 centilitros vegetable oil
600 grams pork chump, cooked and shredded
0 salt and pepper
250 grams lard, for the table
18.75 centilitros chicken broth, for the dough
750 grams masa dough, for the dough
13.5 gramos baking powder, for the dough
18.45 gramos salt, for the dough
0 banana leaf, to wrap the tamale
410 gramos black beans, for the bean sauce
1 clove garlic, for the bean sauce
0.33 onions, for the bean sauce
242.5 gramos Santa Clara® sour cream, for the bean sauce
71.88 gramos chipotle chile, for the bean sauce
0 salt and pepper
1 avocado leaves, for the bean sauce
1.5 centilitros vegetable oil
0 Santa Clara® sour cream
0 fresh cilantro