Carnitas Tamale Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Carnitas, (see recipe)
2 cup: Masa harina,
1 2/3 cup: Warm chicken stock,
1 1/2 cup: Soft butter,
2 tsp: Baking powder,
1 1/2 tsp: Salt,
2 tsp: Roasted anise seeds,
4 tsp: Cayenne pepper,
4 tsp: Paprika,
12 large: Dried corn husks, soaked in hot water until pliable, (up to 16)
2 cup: Manchamantel Sauce, (see recipe)
Directions:
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-youve 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.
Source from luhu.jp
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-youve 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.
Source from luhu.jp
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