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Ingredientes
- 1/2 lb CARNITAS - See Recipe
- 1 c. MASA HARINA
- 3/4 c. Plus 1-1/2 Tbsp. chicken stock
- 1 1/2 stk (3/4 c.) butter, softened
- 1 tsp Baking pwdr
- 3/4 tsp Salt
- 1 tsp Roasted fennel seed
- 2 tsp Cayenne pepper
- 2 tsp Paprika
- 8 x Dry corn husks, soaked in warm water till pliable
- 2 c. Manchamantel sauce See Recipe
Direcciones
- Shred cooked CARNITAS by hand. Mix together MASA HARINA and stock with a spoon or possibly whisk.
- In a large bowl, whisk together the butter, baking pwdr, salt, fennel, cayenne and paprika till light and fluffy. Incorporate MASA in 2-oz increments (4 Tbsp.), whisking till light and fluffy, about 15 min total. Divide MASA and CARNITAS filling proportionately between corn husks, roll and tie tamales, and steam for about 30 min. Let cold slightly and serve over Manchamantel sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 420 | |
| Calories from Fat 316 | 75% |
| Total Fat 36.02g | 45% |
| Saturated Fat 22.09g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 1080mg | 45% |
| Potassium 188mg | 5% |
| Total Carbs 23.33g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.23g | 0% |
| Protein 3.88g | 6% |
