Description Edit

Ingredients Edit

Directions Edit

  1. Make the Carnitas - shredding meat by hand.
  2. 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.
  3. Blend in the masa in 1/4 cup scoops and continue beating after each.
  4. You want this to be very fluffy and light.
  5. Test by taking a tsp. full and dropping into a glass of water.
  6. If it floats-you've got it. If it plunks to the bottom—keep on beating!!!!!!!!
  7. Divide the masa and Carnitas filling evenly between the corn husks, roll and tie tamales. Then steam for 30 minutes.

Serve on a pool of lovely Manchamantel sauce.

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