Carnitas TamalesCARNITAS TAMALES
 

  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.


  For the carnitas
    2 pounds pork butt with fat, cut into 1-1/2 inch cubes 
    2 cups water 
    3 tablespoons chile caribe 
    1-1/2 tablespoon kosher salt 
    4 cloves garlic, roasted and chopped 
    1/3 cup chopped onion 
    2 cloves 
    1 teaspoon fennel seed 
    2 teaspoons cumin seed 
    1 stick cinnamon 
    1 tablespoon dried Mexican oregano 
  Put pork, water, chile, salt, garlic and onion on a heavy saucepan and bring 
  to a low simmer. Roast spices and oregano in a dry sauté pan over medium heat 
  until fragrant.

  In a spice mill, grind spices and oregano to a powder. Add t 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.


  For the tamales
    1/2 pound carnitas 
    1 cup masa harina 
    3/4 cup plus 1-1/2 tablespoons chicken stock 
    1-1/2 sticks (3/4 cup) butter, softened 
    1 teaspoon baking powder


    3/4 teaspoon salt 
    1 teaspoon roasted fennel seed 
    2 teaspoons cayenne pepper 
    2 teaspoons paprika 
    8 dried corn husks, soaked in hot water until pliable 
    2 cups Manchamantel sauce 
  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.

  Serves 4.

   

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  Chuck Taggart   (e-mail chuck)