| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Carnitas; (see recipe) |
| 2 |
c |
Masa harina |
| 1 2/3 |
c |
Warm chicken stock |
| 1 1/2 |
c |
Soft butter |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 2 |
ts |
Roasted anise seeds |
| 4 |
ts |
Cayenne pepper |
| 4 |
ts |
Paprika |
| 12 |
lg |
Dried corn husks; soaked in hot water until pliable, (up to 16) |
| 2 |
c |
Manchamantel Sauce; (see recipe) |
INSTRUCTIONS
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 1/4 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@aol.com on Dec 4, 1998, converted
by MM_Buster v2.0l.
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