Recipe - Exotic Tamales - Part 2 Of 7 - Tamales

One half pound CARNITAS See Recipe
1 cup MASA HARINA
Three fourths cup Plus 1One half tablespoons
chicken stock
1 One half Sticks (Three fourths cup) butter;
softened
1 teaspoon Baking powder
Three fourths teaspoon Salt
1 teaspoon Roasted fennel seed
2 teaspoon Cayenne pepper
2 teaspoon Paprika
8 Dried corn husks; soaked in
hot water until pliable
2 cup Manchamantel sauce
See Recipe

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 2ounce
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 MCRecipe Digest V1 #887 by Bill Webster thelma@pipeline.com on
Nov 07, 1997