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Carnitas Tamale
Makes: 12 to 18 tamales

1 lb Carnitas (recipe follows)
2 cups masa harina
1 2/3 cups of warm chicken stock
1 1/2 cup soft butter
2 tsp. baking powder
1 1/2 tsp. salt
2 tsp. roasted anise seeds
4 tsp. cayenne pepper
4 tsp. Paprika
12 to 16 large dried corn husks, soaked in hot water until pliable
2 cups Manchamantel Sauce (recipe follows)

Make the Carnitas - shredding meat by hand. Mix the masa harina
and stock with whisk In a large bowl, whisk the butter, baking
powder, salt, anise, cayenne, and paprika until very light and
fluffy. Blend in the masa in 1/4 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
floats-you'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 with
Manchamantel sauce.

Manchamantel Sauce

1/2 lb. whole dried Ancho Chiles
2 quarts of water
1/2 lb. Roma tomatoes
3 garlic cloves, roasted and peeled
1 3/4 cups diced fresh pineapple
1/2 lb. ripe bananas
1 large green apple, peeled, cored, and chopped
3 tsp. cinnamon
1 Tbsp apple cider vinegar
pinch of ground clove
1/4 tsp. ground allspice
1 tsp. salt
1 Tab. sugar
3 tabs peanut oil
cayenne (optional)

Remove stems and seeds from chiles. Dry roast the chiles in oven
at 250F for 5 to 10 minutes. Do not allow then to blacken or they
become dreadfully bitter! Put the dry roasted chiles in a pan,
cover with water and simmer very slowly for 30 to 40 minutes to
allow them to dehydrate. Cool. Blacken tomatoes under broiler
for 4 or 5 minutes. Put chiles, tomatoes, and the remaining
ingredients in food processor and puree. Add a little liquid if
needed. Use the chile water IF it's not bitter. Add the oil to
a high sided pot and heat until almost smoking. Refry the sauce
and sizzle for 4 to 5 minutes stirring constantly.


2 lb. pork butt with fat, cut into 1 1/2" cubes
2 cups water
3 Tbsp chile Caribe
1 1/2 tsp. kosher salt
5 cloves garlic, roasted, peeled, and chopped
1/2 cup chopped onion
2 cloves
1 tsp. anise seed
1 stick canela (or cinnamon)
1 Tbsp Mexican Oregano

Place pork, water, Chile Caribe, salt, garlic, and onion in a heavy
pot. Bring to a slow simmer Roast spices and oregano in a dry
saucepan over medium heat until fragrant, you know when you start
sneezing! Add this to the pork and simmer on low for 1 1/2 to 2
hours until tender. Increase the heat until all liquid is gone.
Reduce heat a little and continue cooking and stirring until the
cubes of meat are a rich mahogany brown. Let the Carnitas cool.


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