Venison Tamales Norteno
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
1 hr
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Total Time
3 hrs
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Servings
10 people
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Calories
633 kcal
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Course
Main Course
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Cuisine
Mexican
Venison Tamales Norteno
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This is a recipe for venison tamales from my friends Patricio and Cinthia, who are from Monterrey, Mexico. They use venison, as do I, but beef, lamb, goat, goose, duck or really any meat will work.
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Ingredients
MASA
- 1 tablespoon baking powder
- 2 1/4 pounds masa
- 10 1/2 ounces fresh rendered lard
- 6 cloves garlic, chopped
- 4 guajillo or ancho chiles, seeded and torn up
- 1/4 cup braising liquid from venison
- 2 teaspoons salt
FILLING
- 2 pounds braised, shredded venison
- 6 ancho chiles, seeded and torn up
- 6 guajillo chiles, seeded and torn up
- 5 cloves garlic, chopped
- 2 cups braising liquid from venison
- 1 teaspoon dried oregano, Mexican if possible
- 1 teaspoon cumin
- 1 bunch epazote, chopped (optional)
- 30 to 40 corn husks, soaked in hot water
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Instructions
- Make the masa. Cook the chiles and garlic in the braising liquid until limp, then puree into a paste in a blender. Add this to the fresh masa, lard, salt and baking powder and knead until cohesive. (See note below on fresh masa)
- Make the filling. Saute the garlic with the torn up chiles in a little lard until fragrant. Cover with water or braising liquid from the venison and simmer until soft, about 10 minutes. Puree in a blender. Mix this with the spices and herbs and the shredded venison.
- Spread the dough. Place the corn husk wide side away from you. Smear some masa dough in the center of the husk, about 1/4 inch thick or less. Leave 2 to 4 inches room on the top and bottom of the husk, and about an inch or so on the sides.
- Fill the tamales. Add about a tablespoon of the venison filling to the center of the spread-out dough. Leave enough space around the dough so you'll be able to fold the tamal over.
- Fold the tamales. Fold the tamal over sideways, touching the ends of the dough together. Usually the easiest way to do this is to fold the husk itself over. Tuck one end of the husk over the tamal, then roll the husk over to form a cylinder. Fold up the bottom to seal. If you want, tie the tamal with some string or strips of corn husk.
- Steam the tamales. Set up your steamer. This should be a tall, large pot with a vegetable steamer set inside. it. Pour in enough water to just barely touch the base of the steamer. Line the steamer with a few spare corn husks. Set each finished tamal, open side up, into the steamer. When they're all in, cover the pot and steam for at least 1 hour, and up to 80 minutes.
- Serve the tamales. When they're ready, unwrap the tamales and serve with a sauce and some onions that have been soaked in lime juice for an hour or so.
Notes
- NOTES
- If you can get fresh masa, do it. Any taqueria will sell it to you. If you don't have a taqueria nearby, use masa harina to make the masa. You'll want 6 cups of masa harina mixed with 5 cups of warm braising liquid from the venison, or warm water.
- Ancho and Guajillo chiles are widely available in Latin markets, and even some regular supermarkets. If you can't find them, you can buy chiles online.
- If you've never folded a tamal before, watch this video on how to do it.
- To reheat prefrozen tamales, set in the steamer and steam for about 30 minutes.
Nutrition Information
Show Details
Calories
633kcal
(32%)
Carbohydrates
97g
(32%)
Protein
45g
(90%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
103mg
(34%)
Sodium
542mg
(23%)
Potassium
1149mg
(33%)
Fiber
14g
(56%)
Sugar
10g
(20%)
Vitamin A
6708IU
(134%)
Vitamin C
9mg
(10%)
Calcium
217mg
(22%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 97g | 32% |
| Protein | 45g | 90% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 542mg | 23% |
| Potassium | 1149mg | 24% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
| Vitamin A | 6708IU | 134% |
| Vitamin C | 9mg | 10% |
| Calcium | 217mg | 22% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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