Exotic Tamales - Part 2 Of 7 - Tamales

Recipe Ingredients

1/2 lb	227g / 8oz	Carnitas - see recipe
1 cup	237ml	Masa harina
3/4 cup	177ml	Plus 1-1/2 tablespoons chicken stock
1 1/2		Butter - softened (3/4 cup)
1 teaspoon	5ml	Baking powder
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Roasted fennel seed
2 teaspoons	10ml	Cayenne pepper
2 teaspoons	10ml	Paprika
8		Dried corn husks - soaked in hot water until pliable
2 cups	474ml	Manchamantel sauce see recipe

Recipe Instructions

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.

Source:
Cuisines of Mexico, p. 315

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