Carnitas en Salsa Manchamantel

Carnitas en Salsa Manchamantel Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 12-16

Introduction

Carnitas en Salsa Manchamantel is a traditional Mexican dish that combines tender shredded pork with a flavorful and spicy sauce. This dish is perfect for a special occasion or a family gathering.

History

Carnitas en Salsa Manchamantel has its origins in the state of Puebla, Mexico. The dish is a fusion of indigenous Mexican ingredients with Spanish influences, creating a unique and delicious flavor profile.

Ingredients

1 lb Carnitas
2 cups masa harina
1.67 cups of warm chicken stock
1.5 cups soft butter
2 tsp baking powder
1.5 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

How to prepare

To make the Carnitas, shred the meat by hand.
In a large bowl, whisk together the masa harina and stock until well combined.
Add the butter, baking powder, salt, anise, cayenne, and paprika to the bowl. Whisk until the mixture is light and fluffy.
Gradually add the masa in 0.25 cup scoops, beating well after each addition. The mixture should be fluffy and light.
To test the consistency, take a teaspoonful of the mixture and drop it into a glass of water. If it floats, the consistency is correct. If it sinks, continue beating the mixture.
Divide the masa and Carnitas filling evenly between the corn husks. Roll and tie the tamales.
Steam the tamales for 30 minutes.
Serve the tamales on a pool of delicious Manchamantel sauce.

Variations

Substitute the Carnitas with shredded chicken or beef for a different flavor.
Add diced vegetables like bell peppers and onions to the filling for added texture.

Cooking Tips & Tricks

Make sure to shred the Carnitas meat by hand for the best texture.

- Whisk the masa harina and stock together until well combined to ensure a smooth dough.

- Test the consistency of the masa by dropping a teaspoonful into water - it should float.

- Steam the tamales for 30 minutes to ensure they are cooked through.

Serving Suggestions

Serve Carnitas en Salsa Manchamantel with a side of Mexican rice and refried beans for a complete and delicious meal.

Cooking Techniques

Steam the tamales to ensure they are cooked through and have a soft texture.

Ingredient Substitutions

Use vegetable shortening instead of butter for a dairy-free version of the dish.

Make Ahead Tips

Prepare the tamales ahead of time and steam them just before serving for a convenient meal option.

Presentation Ideas

Serve the tamales on a colorful plate with a drizzle of Manchamantel sauce for an elegant presentation.

Pairing Recommendations

Pair Carnitas en Salsa Manchamantel with a refreshing agua fresca or a cold beer for a delicious combination.

Storage and Reheating Instructions

Store any leftover tamales in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or steam them again before serving.

Nutrition Information

Calories per serving

- Calories per serving: 400

Carbohydrates

- Masa harina: 2 cups

- Carbohydrates per serving: 45g

Fats

- Soft butter: 1.5 cups

- Fats per serving: 25g

Proteins

- Carnitas: 1 lb

- Proteins per serving: 20g

Vitamins and minerals

Anise seeds: 2 tsp

- Paprika: 4 tsp

- Vitamins and minerals per serving: Vitamin A, Iron

Alergens

Allergens: Dairy (butter)

Summary

Carnitas en Salsa Manchamantel is a rich and flavorful dish that is high in carbohydrates, fats, and proteins. It is a satisfying meal that provides essential vitamins and minerals.

Summary

Carnitas en Salsa Manchamantel is a flavorful and satisfying dish that combines tender shredded pork with a spicy and delicious sauce. This traditional Mexican dish is perfect for a special occasion or a family gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Mexico. My grandmother, who was known for her delicious cooking, had invited me into her kitchen to teach me how to make a special dish - Carnitas en Salsa Manchamantel.

I watched in awe as she gathered the ingredients and began to cook. The smell of the pork simmering in the rich, spicy sauce filled the air, making my mouth water. As she worked, my grandmother shared with me the story of how she had learned to make this dish from a traveling merchant who had passed through our village many years ago.

The merchant had come from the city of Puebla, where Salsa Manchamantel originated. He had told my grandmother that the sauce was made with a unique blend of dried chilies, fruits, and spices, giving it a sweet and spicy flavor that was unlike anything she had ever tasted before. Intrigued, my grandmother had asked him to teach her how to make it, and he had graciously shared his recipe with her.

As I listened to her tale, I felt a deep sense of connection to my heritage and the generations of women who had come before me, passing down their knowledge and traditions through the art of cooking. I knew that I was witnessing something special, something that would stay with me for the rest of my life.

After hours of simmering, the Carnitas en Salsa Manchamantel was finally ready. My grandmother served it with warm tortillas, fresh salsa, and a side of rice and beans. The first bite was like a revelation - the tender, flavorful pork combined with the rich, complex sauce was a taste sensation unlike anything I had ever experienced.

From that day on, Carnitas en Salsa Manchamantel became a staple in our household. My grandmother would make it for special occasions, family gatherings, and even just for a simple Sunday dinner. Each time she prepared it, I would watch closely, eager to learn the intricate steps and techniques that made the dish so special.

Over the years, I have made Carnitas en Salsa Manchamantel countless times, adapting and perfecting the recipe to suit my own tastes and preferences. I have shared it with friends, family, and neighbors, each time passing on the story of how I learned to make it from my beloved grandmother.

As I sit here now, reflecting on that fateful day in my grandmother's kitchen so many years ago, I am filled with gratitude for the gift she gave me - not just of a delicious recipe, but of a connection to my heritage and a love for the art of cooking. The memory of discovering Carnitas en Salsa Manchamantel will always hold a special place in my heart, a reminder of the love and wisdom that has been passed down through the generations.