Exotic Tamales – Part 2 Of 7 – Tamales

Although drunkenness is a widespread sin in the nonChristian culture of today, I do not detect that it is a major problem among Christians. But gluttony surely is. Most of us have a tendency to overindulge in the food which God has so graciously provided for us. We allow the sensual part of our God-given appetite to range out of control and lead us into sin. We need to remember that even our eating and drinking is to be done to the glory of God (I Corinthians 10:31).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Mexican, Tamale	4	Servings

INGREDIENTS

1/2	lb	CARNITAS – See Recipe
1	c	MASA HARINA
3/4	c	Plus 1-1/2 tablespoons
		chicken stock
1 1/2		Sticks, 3/4 cup butter
		softened
1	t	Baking powder
3/4	t	Salt
1	t	Roasted fennel seed
2	t	Cayenne pepper
2	t	Paprika
8		Dried corn husks, soaked in
		hot water until pliable
2	c	Manchamantel sauce
		See Recipe

INSTRUCTIONS

Shred cooked CARNITAS by hand. Mix together MASA HARINA and stock  with
a spoon or whisk.  In a large bowl, whisk together the butter, baking
powder, salt,  fennel, cayenne and paprika until light and fluffy.
Incorporate MASA  in 2-ounce increments (4 tablespoons), whisking until
light and  fluffy, about 15 minutes total. Divide MASA and CARNITAS
filling  evenly between corn husks, roll and tie tamales, and steam for
about  30 minutes. Let cool slightly and serve over Manchamantel sauce.
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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