Exotic Tamales - Part 1 Of 7 - Carnitas

Recipe Ingredients

2 lbs	908g / 32oz	Pork butt with fat - cut into 1-1/2 inch cubes
2 cups	474ml	Water
3 tablespoons	45ml	Chile caribe
1 1/2 tablespoons	22ml	Kosher salt
4		Garlic - roasted and chopped
1/3 cup	20g / 0.7oz	Chopped onion
2		Cloves
1 teaspoon	5ml	Fennel seed
2 teaspoons	10ml	Cumin seed
1		Cinnamon
1 tablespoon	15ml	Dried Mexican oregano

Recipe Instructions

Put pork, water, chile, salt, garlic and onion in a heavy saucepan and bring to a low simmer. Roast spices and oregano in a dry saute pan over medium heat until fragrant.

In a spice mill, grind spices and oregano to a powder. Add the pork and continue to simmer, uncovered, for 1-1/2 hours until tender, adding more water as needed. Increase heat and cook until all liquid has evaporated. Reduce heat slightly and continue to cook, stirring until the cubes of meat are a mahogany brown. Let cool.

Note: Pork is the most traditional filling for tamales in Central Mexico. Pork has more natural moisture than beef and so makes a good filling for tamales. This recipe provides a useful means of using up ends of loins or other cuts of pork not used for entrees. The flavors of tropical fruit and pork go particularly well together, which is why the Manchamantel sauce is the perfect accompaniment for this tamale.

Source:
Cuisines of Mexico, p. 315

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