Tamales you say?

If you have never attempted to prepare tamales at home, you are missing out!

Begin by soaking your corn husks in warm water for about 1 1/2 hours.
For the masa dough:

2 lbs. of masa
4 Tablespoons paprika
6 Tablespoons of red cayenne pepper
3 Tablespoons salt
1 Tablespoon cumin seeds
3 Tablespoons chili powder
3 Tablespoons garlic powder
2 cups of corn oil

Make a large pot of chicken broth. Mix it into the dough until you get a consistency similar to peanut butter.

For the meat:

a. Cook 5-6 pounds of fine ground lean deer meat along with a finely chopped white onion.
b. When the meat is done set it aside and prepare the following in a small cooking pot:

1/2 cup of corn oil
6 Tablespoon chili powder
3 Tablespoons of red cayenne pepper
3 Tablespoon garlic powder
3 Tablespoon ground cumin
2 Tablespoon black pepper
2 Tablespoon salt

Warm all of the spices up slightly in the oil and then pour it over the cooked meat. Work the spice mixture evenly into the meat. You dont want to bite into a chunk of spice.

Build your tamales by placing a dab of the mesa dough in the husk and smoothing it out. I use a cake icing knife to spread it out. Then add a spoonfull or 2 of meat. Roll them up and place them seam side down. After you get all of them rolled up, put them in a steamer. A couple cubes of beef bullion in the steamer adds a great taste. Steam for 2 hours and them turn the heat off. Let them sit with the top off until they cool. If you haven’t had a good cold beverage while making them, this is a good opportunity.


About randywallace
I am a husband, father, attorney, outdoorsman and cook.

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