Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1# Carnitas
- 2 cups masa harina
- 1 2/3 cups of warm chicken stock
- 1 1/2 cup soft butter
- 2 tsp. baking powder
- 1 1/2 tsp. salt
- 2 tsp. roasted anise seeds
- 4 tsp. cayenne pepper
- 4 tsp. Paprika
- 12 to 16 large dried corn husks, soaked in hot water until pliable
- 2 cups Manchamantel Sauce
Directions
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 tsp. full and dropping into a glass of water.
If it floats-you've got it. If it plunks 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 on a pool of lovely Manchamantel sauce.
Category:Puerto Rican Recipes
Category:Puerto Rican Meat Dishes