| 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 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Roasted fennel seed |
| 2 |
ts |
Cayenne pepper |
| 2 |
ts |
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
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”