Carnitas en Salsa Manchamantel

Ingredients:
Makes: 12 to 18 Carnitas Tamales
It cooks equally well in the range or in the oven.
Preparation time: About one hour

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

Make the Carnitas - shredding meat by hand. Mix the masa harina and stock with whisk In a large bowl , whisk (I use my kitchen Aid Mixer) 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.

I try to find the extra large clean and nice looking corn husks and I split a couple of not so perfect ones to use for "strings" to tie.

1/2 # whole dried Ancho Chiles *available in Hispanic markets
2 quarts of water
1/2 # Roma tomatoes
3 garlic cloves, roasted and peeled
1 3/4 cups diced fresh pineapple
1/2 # ripe bananas
1 large green apple, peeled, cored, and chopped ( Pippin or Granny Smith)
3 tsp. canela (or cinnamon)
1 Tabs. apple cider vinegar
pinch of ground clove
1/4 tsp. ground allspice
1 tsp. salt
1 Tab. sugar
3 tabs peanut oil

* Optional --Sometimes I add a little cayenne to kick it up a notch as it is very mellow

Remove stems and seeds from chiles. Dry roast the chiles in oven at 250F 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.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.

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