Know what’s on your plate
Pork tamale
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 174 kcal —
- Protein 7.4 g 15%
- Carbohydrate 13 g 5%
- Fat 9 g 12%
- Saturated fat 2.7 g 13%
- Fibre 2.4 g 9%
- Sugars 0.5 g —
- Sodium 473 mg 21%
- Cholesterol 20 mg 7%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 12 µg 1%
- Vitamin C 16.4 mg 18%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.53 mg 4%
- Vitamin K 5.1 µg 4%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.37 mg 7%
- Vitamin B6 0.13 mg 8%
- Folate (B9) 39 µg 10%
- Vitamin B12 0.11 µg 5%
- Choline 8.8 mg 2%
Minerals
- Calcium 75 mg 6%
- Iron 0.87 mg 5%
- Magnesium 26 mg 6%
- Phosphorus 120 mg 10%
- Potassium 152 mg 3%
- Zinc 1.2 mg 11%
- Copper 0.05 mg 6%
- Manganese 0.19 mg 8%
- Selenium 9.8 µg 18%
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Questions about Pork tamale
How do you reheat a pork tamale without drying it out?
Keep the corn husk on and steam a thawed tamale for about 15–20 minutes, or a frozen one for 25–30 minutes, until piping hot throughout. The husk helps hold in moisture; don’t let the water touch the tamale.
How can you tell when a pork tamale is cooked?
After steaming, leave it to rest for about 5 minutes, then peel back the husk: the masa should be firm and pull away cleanly rather than sticking in a wet layer. The pork filling should be thoroughly cooked before it is wrapped in the masa.
How should you store leftover pork tamales?
Refrigerate them within 2 hours, wrapped or in a covered container, and eat within 3–4 days. To keep them longer, freeze them in their husks; steam from frozen until piping hot.
What do you serve with a pork tamale?
Serve it with salsa roja or salsa verde, or add a spoonful of crema and a little crumbled cheese. A fresh cabbage or lettuce salad cuts through the rich masa and pork.
What can you use instead of pork in a tamale?
Use shredded chicken or beef with a similar chilli-and-tomato sauce, or fill the tamale with beans and vegetables for a meat-free version. Keep the filling fairly thick so it doesn’t make the masa soggy.
Source: Canadian Nutrient File 6939 · per 100 g · carbohydrate per EU label, fibre excluded
