Venison Tamales Norteno
User Reviews
5
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Prep Time
2 hrs
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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
Description
Venison Tamales Norteno features a masa dough prepared with fresh masa, lard, garlic, baking powder, and a chile-garlic paste made by cooking guajillo or ancho chiles in venison braising liquid and pureeing. The filling mixes shredded braised venison with a sautéed blend of guajillo and ancho chiles, garlic, oregano, cumin, and optional epazote, simmered until soft and pureed partially, then combined with the meat. The dough is spread on corn husks, topped with filling, and folded before steaming.
The resulting tamales have a moist, tender masa with a subtle heat and smoky chile flavor layered through the meat. The masa's slight crumbiness contrasts with the juicy and spiced venison filling. Steaming in corn husks imparts a gentle aroma and keeps tamales soft.
These tamales are ideal for occasions where traditional Mexican flavors are desired. They can be served with salsa or crema, accompanying holiday or special meals that appreciate a carefully prepared meat-based tamale. The recipe recommends fresh masa for best results but offers masa harina as a substitute and notes the possibility of reheating frozen tamales by steaming.
Ingredients
MASA
- 1 tablespoon baking powder
- 2 1/4 pounds masa
- 10 1/2 ounces lard fresh rendered
- 6 cloves garlic chopped
- 4 guajillo chile seeded and torn up, or ancho chile
- 1/4 cup venison braising liquid
- 2 teaspoons salt
FILLING
- 2 pounds venison braised, shredded
- 6 ancho chile seeded and torn up
- 6 guajillo chiles seeded and torn up
- 5 cloves garlic chopped
- 2 cups venison braising liquid
- 1 teaspoon oregano Mexican if possible, dried
- 1 teaspoon cumin
- 1 bunch epazote optional, chopped
- 30 to 40 corn husks soaked in hot water
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
- Fresh masa is recommended and can be purchased from taquerias; masa harina can substitute by mixing 6 cups with 5 cups warm venison braising liquid or water.
- Ancho and guajillo chiles are common in Latin markets; online sources are available if needed.
- Refer to instructional videos for folding tamales if unfamiliar with the technique.
- Frozen tamales can be reheated by steaming for about 30 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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