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Exotic Tamales – Part 2 Of 7 – Tamales

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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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