Exotic Tamales – Part 1 Of 7 – Carnitas
Description
This Mexican main features Pork butt with fat; cut into. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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/2 inch cubes 2 c Water 3 tb Chile caribe 1 1/2 tb Kosher salt 4 Cloves garlic; roasted and -chopped 1/3 c Chopped onion 2 Cloves 1 ts Fennel seed 2 ts Cumin seed 1 Stick cinnamon 1 tb Dried Mexican oregano Put pork, water, chile, salt, garlic and onion in a heavy saucepan and bring to a low
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simmer .
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Roast spices and oregano in a dry saute pan over medium heat until fragrant.
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In a spice mill, grind spices and oregano to a powder.
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Add the pork and continue to
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simmer , uncovered, for 1-1/2 hours until tender, adding more water as needed.
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Increase heat and cook until all liquid has evaporated.
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Reduce heat slightly and continue to cook, stirring until the cubes of meat are a mahogany brown.
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Let cool.
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Pork has more natural moisture than beef and so makes a good filling for tamales.
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The flavors of tropical fruit and pork go particularly well together, which is why the Manchamantel sauce is the perfect accompaniment for this tamale.
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Busted and entered for you by: Bill Webster By Maria M.
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Schaefer on
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 549.3kcal
- % Daily Value *
- Total Fat 31.8g49%
- Saturated Fat 11.3g57%
- Cholesterol 181.6mg61%
- Sodium 140.7mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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