Exotic Tamales - Part 3 of 7 - Manchamantel Sauce
INGREDIENTS:
1/2 lb CARNITAS - See Recipe
1 c MASA HARINA
3/4 c Plus 1-1/2 tablespoons
- chicken stock
1 1/2 Sticks (3/4 cup) butter;
- softened
1 ts Baking powder
3/4 ts Salt
1 ts Roasted fennel seed
2 ts Cayenne pepper
2 ts Paprika
8 Dried corn husks; soaked in
- hot water until pliable
2 c Manchamantel sauce
- See Recipe
1/2 lb CARNITAS - See Recipe
1 c MASA HARINA
3/4 c Plus 1-1/2 tablespoons
- chicken stock
1 1/2 Sticks (3/4 cup) butter;
- softened
1 ts Baking powder
3/4 ts Salt
1 ts Roasted fennel seed
2 ts Cayenne pepper
2 ts Paprika
8 Dried corn husks; soaked in
- hot water until pliable
2 c 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 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
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