Exotic Tamales - Part 2 of 7 - Tamales

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1/2 lb CARNITAS; See Recipe
2 ts Paprika
3/4 ts Salt
8 corn husks; Dried, soaked
1 1/2 Sticks butter
3/4 c stock; Plus 1-1/2 tablespoons
2 c Manchamantel sauce
1 ts Roasted fennel seed
2 ts Cayenne pepper
1 ts Baking Powder

Original recipe makes 4



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 on Nov 07, 1997

Calories Per Serving: 660 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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