Carnitas tamale

Yield: 1 Servings

Measure Ingredient
1 pounds Carnitas; (see recipe)
2 cups Masa harina
1⅔ cup Warm chicken stock
1½ cup Soft butter
2 teaspoons Baking powder
1½ teaspoon Salt
2 teaspoons Roasted anise seeds
4 teaspoons Cayenne pepper
4 teaspoons Paprika
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.

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