Carnitas Tamales
For the carnitas:
2 pounds pork butt with fat, cut into 1-1/2 inch cubes
2 cups water
3 Tbsp chile caribe (I would use chiles en adobo)
1 1/2 Tbsp kosher salt
4 cloves garlic, roasted and chopped
1/3 cup chopped onion
2 cloves
1 tsp fennel seed
2 tsp cumin seed
1 stick cinnamon
1 Tbsp 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 to 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 Tbsp chicken stock
1 1/2 sticks (3/4 cup) butter, softened
1 tsp baking powder
3/4 tsp salt
1 tsp roasted fennel seed
2 tsp cayenne pepper
2 tsp paprika
8 dried corn husks, soaked in hot water until pliable
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.
Yield: 4 servings
Submitted by sooz
International Dishes
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