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Prep Time: 120 Minutes Cook Time: 2 Minutes |
Ready In: 122 Minutes Servings: 4 |
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the best deer tamales i've eaten. quite a bit of work but believe me it's well worth it. I use deer bacon burger with green onion and cheese processed at a deer processer close by. regular deer burger can also be used. Ingredients:
2 lbs deer, burger |
6 ancho chilies, stems and seeds removed |
3 -4 canned chipotle peppers in adobo seasoning (or to taste) |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
2 teaspoons chili powder |
3 tbs.bacon drippings (unless using bacon burger) |
1 teaspoon sugar |
2 tablespoons tomato paste |
4 garlic cloves, minced |
6 cups water |
salt |
6 cups masa harina |
1 lb lard |
1 1/2 teaspoons salt |
3 teaspoons baking powder |
6 cups warm chicken broth |
2 teaspoons ground cumin |
2 teaspoons chili powder |
1 (16 ounce) package corn husks, soaked in water for 2 hrs |
Directions:
1. 1:in large skillet or dutch oven,brown venison in bacon drippings.Add sugar,garlic,tomatoe paste and spices.
2. 2:meanwhile soak ancho chiles in boiling water until soft.Add chipotle peppers.
3. put anchos and chipotles with a small amount of reserved soaking liquid in food processor or blender and puree.
4. 3:Add pureed chiles and 6 cups water to meat mixture.
5. 4:cook until reduced by half.
6. 5:puree meat until smooth.Cook until all water is evaporated.Let meat cool.
7. 6:In large bowl beat lard with electric mixer until fluffy.
8. 7:In seperate bowl mix tamale mix with salt and baking powder.Add warm chicken broth and stir to combine.(Hands on works best).
9. 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.
10. To assemble:.
11. 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.
12. To cook:.
13. 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.
14. ENJOY .
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