Venison Tamales Norteno

Name: Venison Tamales Norteno
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Mexican
Ingredients: 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; 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)

Instructions

Prep:2hCook:1h

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.

Updated at: Thu, 21 Nov 2024 21:04:08 GMT