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.
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|Serving Size: 1 Serving (1697g)|
|Recipe Makes: 1|
|Calories from Fat: 2730 (63%)|
|Amt Per Serving||% DV|
|Total Fat 303.4g||405 %|
|Saturated Fat 179.5g||897 %|
|Monounsaturated Fat 79.4g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 744.1mg||229 %|
|Sodium 3297.2mg||114 %|
|Potassium 2746.7mg||72 %|
|Total Carbohydrate 384.3g||113 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 369.9g|
|Protein 61.1g||87 %|
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Calories per serving: 4358
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