Recipe: Carnitas Tamale

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Yield: 1 Servings

      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)

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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