Serves: 18
Total Calories: 256

18 dried corn husks
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup Carnitas Tamales (red sauce)
Carnitas Tamales (shredded pork)
2 tablespoons raisins
2 tablespoons capers
2 tablespoons cilantro, snipped
Carnitas Tamales (tamale dough)
18 pitted olives

Soak corn husks in warm water to cover for at least 2 hours or until pliable. Heat oil in a large saucepan and sauté onion until tender. Stir in red sauce, shredded pork, and remaining ingredients except tamale dough and olives. Bring to a boil reduce heat. Simmer for 15 minutes. Add a little pork liquid if mixture becomes too dry. Prepare Tamale Dough.

Drain corn husks and pat dry with paper towels. Spread 1/4 cup dough across the center of each husk, from one edge to within 1/2 inch of other edge. Spoon 2 tablespoons of the pork mixture into the center of the dough top with an olive. Roll husks around the filling, starting with the dough edge. Then, fold each end up toward the center to make a packet. Secure with strips of corn husk or string, as needed.

Set tamales on a rack in a large stockpot, Dutch oven, or steamer. Pour boiling water into the pot to just under the rack level. Place a coin in the pot to rattle when water boils too low. Cover the pot and keep water simmering over low heat for 1 hour. Tamales freeze well.

Nutritional Facts:

Serves: 18
Total Calories: 256
Calories from Fat: 224

More Recipes from the Cook'n Mexican Cookbook:
Burros
Carnitas Tamales (Shredded Pork Stuffed Corn Husks)
Carnitas Tamales (red sauce)
Carnitas Tamales (shredded pork)
Carnitas Tamales (tamale dough)
Enchiladas
Mexican Casserole
Mexican Lasagna
Mexican Meat Loaf
Pastel de Papas
Pork Chili Verde
Sizzlin Steak or Chicken Fajitas
Smothered Burrito
Taco Salad