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| 1 x ca. 450 g | Carnitas; (see recipe) |
| 2 Tasse | Masa harina |
| 1 2/3 Tasse | Warm chicken stock |
| 1 1/2 Tasse | butter soft |
| 2 Teelöffel | baking powder |
| 1 1/2 Teelöffel | salt |
| 2 Teelöffel | Roasted anise seeds |
| 4 Teelöffel | cayenne pepper |
| 4 Teelöffel | paprika |
| 12 gross | Dried corn husks; soaked in hot water until pliable, (up to 16) |
| 2 Tasse | Manchamantel Sauce; (see recipe) |
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This is my favorite tamales recipe as the marriage of pork and the fruit in the sauce w/chiles is very nice.
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
by MM_Buster v2.0l.
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