| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Filling, Mexican |
1 |
/2 pound |
INGREDIENTS
| 2 |
lb |
Pork butt with fat, cut into |
|
|
1-1/2 inch cubes |
| 2 |
c |
Water |
| 3 |
T |
Chile caribe |
| 1 1/2 |
T |
Kosher salt |
| 4 |
|
Cloves garlic, roasted and |
|
|
chopped |
| 1/3 |
c |
Chopped onion |
| 2 |
|
Cloves |
| 1 |
t |
Fennel seed |
| 2 |
t |
Cumin seed |
| 1 |
|
Stick cinnamon |
| 1 |
T |
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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