Mikes Deer Tamales Recipes

MIKE'S DEER TAMALES

Steps:

• 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".

REAL HOMEMADE TAMALES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.