[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life]24 Months

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

Recipe in English HERE:
INGREDIENTS
5 1/2 LBS. of Beef ( Chuck Round Roast )
24 Cups ( 8 lbs. ) of Tamale Corn Flour
2 Bags ( 3 lbs. ) of Corn Husks
1/2 LBS. of Whole Red Chile
4 Cups of Vegetable Shortening
2 Cups of Water
5 Tablespoons of Chicken Bouillon
1 Tablespoon of Cayenne Pepper
Salt as desired
3 Heads of Broccoli
2 Cheese Wheels
2 Tablespoons of Baking Powder

PREPARING THE BEEF

Rinse Beef with water. Next, cut the Beef ( Chuck Round Roast ) into cubes and pour into a pot. Add enough Water to the pot so that the Beef is completely submerged and boil the Beef for 2 Hours. After 2 hours, remove the Beef from the water and let cool. Once cool, pull the Beef into thin strands as shown in the video. Once finished pulling all the Beef set aside for later.

PREPARING THE RED CHILE

Take the 1/2 lb. of Whole Red Chiles and Cut and clean them as shown in the video. Rinse with water. Next, in a pot pour in all the 1/2 of Whole Red Chiles and submerge with water then boil for 10 Minutes. Next, remove the Red Chiles and place them in a Blender and add 2 cups of Water as shown in the video. Once, blended take the Chile and strain it into a pot. Place this Chile pot on the stove then add another 2 Cups of Water, 5 Tablespoons of Chicken Bouillon, and 1 Tablespoon of Cayenne Pepper. Mix and boil for 10 Minutes as shown in the video. After 10 minutes, set aside and let Chile cool.

BLENDING THE BEEF AND CHILE

Pour pulled Beef into a pot on LOW heat and begin to add Chile little by little for 3 – 5 Minutes. Do this slowly so that the Chile coated Beef does not become runny. See video for reference. Once finished set aside and let the Chile coated Beef cool. Save the remaining Chile for use in the Tamale Flour Mixture.

PREPARING THE BROCCOLI

Wash the Broccoli thoroughly. Place Broccoli in a Food Processor until you achieve the size of Broccoli shown in the video. Once finished set aside for later.

PREPARING THE TAMALE FLOUR

In a large mixing bowl, place 24 Cups of Corn Flour. Add 4 cups of Vegetable Shortening, and 2 Tablespoons of Baking Powder and using your hands begin to mix everything until you achieve a sandy consistency as shown in the video. Pour in, little by little, the Chile saved from before until it is completely gone. Keep blending the Tamale Flour with your hands and add more Water until you achieve the consistency shown in the video. Keep in mind for every bit of water you add you must also add salt since the saltiness becomes diluted with more Water. The consistency must be so that it is easy to spread onto the Corn Husks. Once you achieve this consistency, set aside 1/3 of the Tamale Flour for Broccoli and the remaining 2/3 for the Chile Beef.

PREPARING BROCCOLI TAMALES MIX

Take the 1/3 Tamale flour you set aside and pour in 5 Cups of Broccoli. Mix well so that the Broccoli spread is even throughout the Tamale Mix as shown in the video.

PREPARING THE CORN HUSKS

Wash the Corn Husks with warm Water really well as they are usually very dirty. Keep the Corn Husks moist until they are ready to be used.

MAKING THE TAMALES

Take a Corn Husk in the palm of your hand as shown in the video. Make sure the smoother side of the Husk is facing you. Take about 1 to 2 Spoonfuls of the Tamale Flour Mix and spread it onto the Corn Husk in your hand. Make sure you spread the Flour Mix only on the bottom half of the Corn Husk as shown in the video.

For Chile Beef Tamales: Once you have spread the Flour mix across the Corn husk, you will add 1 Tablespoon of the Chile BEEF in the center of the corn husk and then roll over the sides and fold the tip of the Husk as shown in the video.

For Broccoli and Cheese Tamales: Once you have spread the Flour mix across the Corn husk, you will add 1 Strip of Cheese ( cut from the 2 Cheese Wheels ) in the center of the corn husk and then roll over the sides and fold the tip of the Husk as shown in the video.

Once you have finished all your Tamales, they are ready for boiling.

BOILING THE TAMALES

Use a large pot. At the bottom of the pot place a boiling rack and pour in Water until the water is touching the bottom of the Boiling Rack. Next, organize the Tamales into the pot as shown in the video. Cover the pot and bring the Tamales to a Boil on MEDIUM heat. Once boiling, Lower the heat to MEDIUM-LOW. Boil for 60-75 Minutes with the pot covered. TIP: You will know the Tamales are cooked if you unwrap one and it does NOT stick to the Corn Husk.

Purple Crisantemos Tamales de Carne con Chile Colorado and Broccoli con Queso NLC are now ready!

Serve and ENJOY!

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