Basic Tamale Dough
- 4 1/2 cups corn flour
- 4 to 5 cups warm chicken broth, plus more as needed
- 1 pound lard or shortening
- 2 1/2 tablespoons salt
Place corn flour in a large bowl and add 4 cups of warm broth. Beat
with a wooden spoon or mix with your hands until dough is smooth.
Use a little more broth of necessary, but the mixture should not be
loose. Beat lard or shortening in a large bowl with an electric mixer
on medium speed about 3 minutes, until fluffy. Begin adding corn flour
mixture a handful at a time. Scrape down the sides of the bowl with
a rubber spatula as necessary. Alternatively, beat in tamale mixture
using your bare hand as a whipping and folding tool. If the mixture
becomes too stiff to beat, add up to 1 cup tepid chicken or pork broth
a little at a time. When done, the mixture should be light and delicate,
the texture of butter cream frosting. Beat in salt.
Carnitas Tamales
Yields 12 to 18 tamales.
- 1 pound Carnitas (recipe follows)
- 2 cups Masa Harina
- 1 2/3 cups warm chicken stock
- 1 1/2 cups soft butter
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons roasted anise seeds
- 4 teaspoons cayenne pepper
- 4 teaspoons 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 teaspoonful
and dropping into a glass of water. It should float. If it falls
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 pound whole dried ancho chiles
- 2 quarts (8 cups) water
- 1/2 pound Roma tomatoes
- 3 garlic cloves, roasted and peeled
- 1 3/4 cups diced fresh pineapple
- 1/2 pound ripe bananas
- 1 large green apple, peeled, cored, and chopped
- 3 teaspoons cinnamon
- 1 tablespoon apple cider vinegar
- Pinch of ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3 tablespoons peanut oil
- Cayenne (optional)
Remove stems and seeds from chiles. Dry roast the chiles
in oven at 250 degrees F 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.
Carnitas
- 2 pounds pork butt with fat, cut into 1 1/2-inch cubes
- 2 cups water
- 3 tablespoons chile Caribe
- 1 1/2 teaspoons kosher salt
- 5 cloves garlic, roasted, peeled, and chopped
- 1/2 cup chopped onion
- 2 cloves
- 1 teaspoon anise seed
- 1 stick canela (or cinnamon)
- 1 tablespoon 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.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey this site has made me to cook far tastier and mouthwatering dishes sitting at my place only. Its easy to have Tamale Recipe guide online for all these preparations
By-Mexine
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
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