Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
