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
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4|
|Calories from Fat: 356 (54%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 93.8mg||29 %|
|Sodium 239mg||8 %|
|Potassium 466.6mg||12 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 66.3g|
|Protein 11.3g||16 %|
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Calories per serving: 660
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