Instructions: This is my favorite tamales recipe as the marriage of pork and the fruit in the sauce w/chiles is very nice.

Makes: 12 to 18 tamales

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-youve 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 w/Manchamantel sauce

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

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