Is this right?

I found this recipe on the internet...today was Cinco de Mayo and I'm leaving Colorado in just 3 1/2 weeks so I didn't want to leave here without actually having something Mexican. I tried to find some tortillas with Cream Cheese and Green chile that I could scrape out and put into my Atkins tortillas but I couldn't find it. So, I ended up getting some Tamales, which I haven't had in nearly 11 yrs.

So, I wanted to know what the carb count was...this was the exact recipe of what I ate found on http://www.recipezaar.com/recipe/getrecipe.zsp?id=15286

Traditional Tamales (pork) #15286
by Karen From Colorado

3 1/2 lbs pork shoulder or pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 cloves garlic, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see recipe #15301 for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (, about 8 inches long)
1. In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
2. Simmer covered, about 2 1/2 hours or until meat is very tender.
3. Remove from broth.
4. Cool meat and broth.
5. Shred the meat using 2 forks, discarding fat.
6. Strain the broth and reserve 6 cups of the broth.
7. In a large sauce pan, heat the red chili sauce and add meat.
8. Simmer meat, covered for 10 minutes.
9. For Masa, in a large bowl beat shortening on med for 1 minute.
10. Stir together masa harina, baking powder and 2 T. salt.
11. Alternately add masa harina mixture and broth to shortening, beating well after each addition.
12. Add just enough broth to make a thick, creamy paste.
13. In the mean time, soak corn husks in warm water for at least 20 minutes.
14. Rinse to remove any corn silk.
15. Drain well.
16. To assemble each tamale, spread 2 T. masa misture on the center of the corn husk.
17. (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side) Place about 1 T. meat sauce in the middle of the masa.
18. Fold in sides of husk and fold up the bottom.
19. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
20. Lean the tamales in the basket, open side up.
21. Add water to Dutch oven just below the basket.
22. Bring water to boil and reduce heat.
23. Cover and steam 40 minutes, adding water when necessary.

Calories 103
Calories from Fat 79

Amount Per Serving %RDA
Total Fat 8.8g 13%
Saturated Fat 3.2g 16%
Polyunsat. Fat 1.0g
Monounsat. Fat 3.9g
Cholesterol 24mg 8%
Sodium 195mg 8%
Potassium 100mg 2%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0.0g 0%
Protein 5.5g