Mike's Deer Tamales
- Ready In:
- 4hrs 30mins
- Ingredients:
- 20
- Yields:
-
36 tamales
ingredients
-
Filling
- 907.18 g deer, burger
- 6 ancho chilies, stems and seeds removed
- 3-4 canned chipotle peppers in adobo seasoning (or to taste)
- 9.85 ml ground cumin
- 9.85 ml ground coriander
- 9.85 ml chili powder
- 3 tbs.bacon drippings (unless using bacon burger)
- 4.92 ml sugar
- 29.58 ml tomato paste
- 4 garlic cloves, minced
- 1419.54 ml water
- salt
-
tamale dough
- 1419.54 ml masa harina
- 453.59 g lard
- 7.39 ml salt
- 14.78 ml baking powder
- 1419.54 ml warm chicken broth
- 9.85 ml ground cumin
- 9.85 ml chili powder
- 453.59 g package corn husks, soaked in water for 2 hrs
directions
- 1:in large skillet or dutch oven,brown venison in bacon drippings.Add sugar,garlic,tomatoe paste and spices.
- 2:meanwhile soak ancho chiles in boiling water until soft.Add chipotle peppers.
- put anchos and chipotles with a small amount of reserved soaking liquid in food processor or blender and puree.
- 3:Add pureed chiles and 6 cups water to meat mixture.
- 4:cook until reduced by half.
- 5:puree meat until smooth.Cook until all water is evaporated.Let meat cool.
- 6:In large bowl beat lard with electric mixer until fluffy.
- 7:In seperate bowl mix tamale mix with salt and baking powder.Add warm chicken broth and stir to combine.(Hands on works best).
- 8:Add tamale mix to lard in batches and beat on high speed in between.Beat until spoonfull of mixture floats in glass of water.
-
To assemble:
- 1:Spread dough on corn husk and fill with about 1 tbs. of meat along middle line of dough.Roll husk to enclose filling inside dough.Fold and tie small end to seal.
-
To cook:
- 1:Place tamales on folded end in steamer.Tie bundles of 6 with twine to hold together.Steam for 2 1/2 to 3 hours.
- "ENJOY".
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