|
|
|
|
|
If you can't find what you're looking for, contact us at
info@kissthecookonline.com or 519-850-5477 or come in to the store for
a browse.
551 Richmond Street
London Ontario
Store Hours
Mon., Tues., Wed, Fri., Sat..: 10:00 AM - 5:30 PM
Thu.: 10:00 AM - 6:30 PM
Sun.: 12:00 PM - 5:00 PM
|
|
 | Neil Baxter
Executive Chef, Rundles Restaurant, Stratford.
|
|
Carnitas Tamale with Tomatillo Salsa
Chef:
Neil Baxter
Ingredients:
- ½-pound carnita (see below)
- 1 cup masa harina
- ¾ cup chicken stock
- ¾ cup sweet butter
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon roasted anise seed
- ¾ teaspoon cayenne pepper
- 2 teaspoon paprika
- 10 - 12 large dried corn husks, soaked in warm water
- 1 recipe tomatillo Salsa
- Ingredients for the carnitas
- 2 lb pork butt with fat, cut into 1½ inch cubes
- 2 cups water
- 1 tablespoon Chile caribe (crushed chili)
- ½ tsp kosher salt
- 4 cloves garlic, roasted, peeled, and chopped
- ? cup chopped onion
- 2 cloves
- 1 tsp anise seed
- 2 tsp cumin seed
- 1 stick canela (or cinnamon)
- 1 tbsp Mexican oregano leaves
- Tomatillo Salsa
- 2 fresh chilies, finely chopped
- ¼ cup finely chopped red onion
- 6 small cloves garlic, roasted
- ½ cup coriander
- 2 teaspoon adobe sauce
- 12 tomatillos (1lb.)
- Juice of one lime
- Salt and freshly ground black pepper
Instructions:
Makes 10 -15 tamales
Preparing the filling
Shred the carnitas by hand, reserve. Mix the masa harina and stock together with a spoon. In a mixing bowl, beat the butter with the baking powder, salt, anise, cayenne and paprika. Beat until light and fluffy. Incorporate the masa in 2-ounce increments, beating until light and fluffy. Chill the masa mixture for 10 minutes.
Using 2 tablespoons of masa dough per tamale, fill the corn husks and tie. Steam for 20 -25 minutes. Let cool slightly and serve with the tomatillo salsa.
Put pork, water, chili caribe, salt, garlic, and onion in a heavy saucepan and bring to a slow simmer. Roast spices and oregano in a dry sauté pan over medium, uncovered, for 1½ hours until tender, adding more water as needed. Increase the heat and cook until all of the liquid evaporates. Reduce heat slightly and continue to cook, stirring until the cubes of meat are a mahogany brown. Let cool.
Making the salsa
Husk the tomatillos and wash them. Boil in water for 15 seconds, cool in cold water, remove and place in a blender, add the red onions, chili, coriander, adobe sauce, lime juice, garlic. Blend for 10 seconds or until the tomatillos are still slightly chunky. Remove to a container and season with salt and freshly ground black pepper.
|
|
|