Yield: 1 Servings
|1 pounds||Carnitas; (see recipe)|
|2 cups||Masa harina|
|1⅔ cup||Warm chicken stock|
|1½ cup||Soft butter|
|2 teaspoons||Baking powder|
|2 teaspoons||Roasted anise seeds|
|4 teaspoons||Cayenne pepper|
|12 larges||Dried corn husks; soaked in hot water until pliable, (up to 16)|
|2 cups||Manchamantel Sauce; (see recipe)|
This is my favorite tamales recipe as the marriage of pork and the fruit in the sauce w/chiles is very nice.
Makes: 12 to 18 tamales
Make the Carnitas - shredding meat by hand. Mix the masa harina and stock with whisk In a large bowl , whisk (I use my kitchen Aid Mixer) the butter, baking powder, salt, anise, cayenne, and paprika until very light and fluffy. Blend in the masa in ¼ cup scoops and continue beating after each. You want this to be very fluffy and light. Test by taking a tsp. full and dropping into a glass of water. If it floats-you've got it. If it plunks to the bottom -- keep on beating!!!!!!!! Divide the masa and Carnitas filling evenly between the corn husks, roll and tie tamales. Then steam for 30 minutes.
Serve w/Manchamantel sauce
I try to find the extra large clean and nice looking corn husks and I split a couple of not so perfect ones to use for "strings" to tie Posted to CHILE-HEADS DIGEST by Shantihhh@... on Dec 4, 1998, converted by MM_Buster v2.0l.