Mikes Deer Tamales Recipes

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".

Steps:

• For the filling, place husks in a large bowl. Add water to cover, and set aside to soften.
• In a large saucepan, combine the tomatillos, jalapeño peppers and chicken broth. Bring to a boil, and cook until tender, about 5 minutes. Transfer to a blender, and add salt, garlic, onion and cumin. Blend until puréed. Return the mixture to the pot, and place over medium heat. Add the lard, cook for 5 to 7 minutes until fully melted, then remove from heat and set aside.
• For the masa, combine the masa mix with the melted lard, baking powder, salt and chicken broth in a large bowl. Knead dough until soft, 10 to 20 minutes.
• To finish and steam: Fill the bottom of a steamer with about 2 inches of water. Line the bottom of the insert with a layer of corn husks.
• In a corn husk, place about a handful of masa. Spread with 3 tablespoons of the sauce and some shredded chicken. Fold in the sides of each husk, and fold the pointed side up, leaving one end open. Repeat with remaining ingredients. Stand the filled husks in the steamer with the open ends up.
• Cover the tops with a layer of additional corn husks, and cover the pot tightly with foil and a lid. Steam until the tamales release easily from the husks, 45 minutes to 1 hour; add water to the bottom of the pan as necessary so it doesn't run dry, and be careful not to overcook.

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.