By Gilbert Loredo
Posted at He Hunts She Cooks
Prep Time: 2 hr
Cook Time: 4 hr
Total Time: 6 hr
Because this recipe is fairly easy but time consuming, make it a party by inviting friends and relatives to all share in the fun and make a large batch. And remember to taste test quite often. This recipe can be easily modified for added flavors or different types of meat from domestic to wild game!
- 5 lbs. Prepared masa from local Mexican market
- 5 lbs of Wild Game Meat from leg or shoulder cut into 2 inch pieces
- 1 big pack of Corn Husks (16 ounces)
- 5 Garlic Cloves, minced
- 1 pack of California Chili Powder (1.5 ounces)
- 1 pack of New Mexico Chili Powder (1.5 ounces)
- 1 pack of Cumin (1 ounce)
- 1 pack Onion Powder (1-1/2 ounces)
- 1 pack Garlic Powder (1-1/2 ounces)
- 2 Bay Leaves
- 1 tbs. Salt
- 1 tbs. Pepper
- Canola Oil for browning meat
- 4-5 cups Beef Broth (approximate amounts, may need more or less)
- 1 small can of El Pato Tomato Sauce (7-3/4 ounce)
For the Corn Husks
- Soak your husks for a few hours in warm water.
For the Masa
- Remove the prepared masa from the fridge to the counter a couple hours ahead to bring the masa to room temperature (it makes spreading easier if it’s room temp).
For the Game Meat Filling
- Cut meat in to medium size cubes.
- With a large pot, add canola oil to coat the bottom and heat over medium-high heat.
- Season game meat with salt and pepper and add, a few at a time to the pot.
- Brown meat on all sides.
- Once the meat is browned, add the minced garlic and sauté for 1 minute.
- Pour beef broth over meat and add the bay leaves.
- Turn down the heat to low and simmer the meat for approximately 2+ hours or until the meat is tender (may need more time).
- Once the meat is tender, remove the meat and *reserve the broth.
- Shred the meat.
- To the shredded meat, add the packets of chili powder and 1/2 pack of cumin, 1/2 pack onion powder, 1/2 pack garlic powder and tomato sauce.
- Add just enough reserved beef broth to make a stew like thickness.
To Make The Tamales
- Remove meat from heat let it cool.
- Remove a few corn husks from the water and pat dry.
- Layer one or two corn husks together (depending on how thick they are).
- Wet a soup spoon and spread approximately 3 tbs. masa on “smooth” side of husks (this will make it easier to remove husk after they are steamed)
- Spread the masa through the center and out to about 1/2 inch from the edges of the corn husk.
- After you have spread masa on several husks add a couple tablespoons shredded meat on top of the masa (you don’t want to overfill your husks (otherwise the filling will squeeze out when they are rolled).
- Roll it like a burrito and fold the pointy end on the bottom and leave the top open.
- *You can use any extra jucies from your pot and drizzle on top of tamales while they are upright in steamer before steaming.
- Once you have your tamales all rolled up use some string or make some ties by pulling apart excess husk and tie bundles of 6 tamales (this will make it easier to stand up in your steamer).
To Steam the Tamales
- Fill the bottom of the steamer pot with about 2 inches of water, and bring to boiling.
- Stand up the tamales in the steamer basket.
- Add the steamer basket filled with tamales into the steamer pot (it’s very important to make sure the water level doesn’t touch the tamales or they will be soggy).
- Cover the pot and turn down heat to a medium boil to create steam.
- Steam them for about an hour and a half (maybe less depending on amount you are steaming).
- Check the steamer pot from time to time and add water if needed to keep steaming.
- **If you have any extra meat and sauce left over serve it on top of tamales after they are done and unwrapped.
- For this recipe, you will need a large stainless steel steamer, approximately 8 inches high, to hold the tamales. Add about 2 inches of water to the bottom of the steamer (you don’t want the tamales touching the water or they’ll get soggy).
- Check the water level from time to time and add water as needed to keep steaming for the 1-1/2 hours.