Recipe - Carnitas Tamale

1 pound Carnitas; (see recipe)
2 cup Masa harina
1 2/3 cup Warm chicken stock
1 One half cup Soft butter
2 teaspoon Baking powder
1 One half teaspoon Salt
2 teaspoon Roasted anise seeds
4 teaspoon Cayenne pepper
4 teaspoon Paprika
12 lg Dried corn husks; soaked in
hot water until pliable,
(up to 16)
2 cup Manchamantel Sauce; (see
recipe)

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 One fourth 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 floatsyou'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

Posted to CHILEHEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted
by MM_Buster v2.0l.