| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Filling |
1 |
/2 pound |
INGREDIENTS
| 2 |
lb |
Pork butt with fat; cut into 1-1/2 inch cubes |
| 2 |
c |
Water |
| 3 |
tb |
Chile caribe |
| 1 1/2 |
tb |
Kosher salt |
| 4 |
|
Cloves garlic; roasted and chopped |
| 1/3 |
c |
Chopped onion |
| 2 |
|
Cloves |
| 1 |
ts |
Fennel seed |
| 2 |
ts |
Cumin seed |
| 1 |
|
Stick cinnamon |
| 1 |
tb |
Dried Mexican oregano |
INSTRUCTIONS
Put pork, water, chile, salt, garlic and onion in a heavy saucepan and
bring to a low simmer. Roast spices and oregano in a dry saute pan over
medium heat until fragrant.
In a spice mill, grind spices and oregano to a powder. Add the pork and
continue to simmer, uncovered, for 1-1/2 hours until tender, adding more
water as needed. Increase heat and cook until all liquid has evaporated.
Reduce heat slightly and continue to cook, stirring until the cubes of meat
are a mahogany brown. Let cool.
Note: Pork is the most traditional filling for tamales in Central Mexico.
Pork has more natural moisture than beef and so makes a good filling for
tamales. This recipe provides a useful means of using up ends of loins or
other cuts of pork not used for entrees. The flavors of tropical fruit and
pork go particularly well together, which is why the Manchamantel sauce is
the perfect accompaniment for this tamale.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #887 by Bill Webster <thelma@pipeline.com> on
Nov 07, 1997
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