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Pork and Venison Hot Tamales Recipe

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This recipe for Pork and Venison Hot Tamales is from A Stick of Butter and a Whole Lot of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - 6 pound Boston Butt Pork Roast
4 pounds venison (any piece will do)
2 heads of garlic
Chili powder
Cumin
5 pounds of Masa (purchase at a tortilla factory or make your own with Masa Mix)
Corn husks
5 pounds lard
Salt
Small chili pequin peppers, roasted and dried
Directions:
Directions:
Put pork and venison in a large stock pot. Cover with water and add garlic (seriously - two heads of garlic and not just 2 cloves!). Put chili powder and cumin into the water.
Cover and cook over medium heat for several hours until the meat is falling off the bone and is very tender.
Prepare masa. Add salt, melted shortening and Chili powder. Add some of the juice from the meat. Consistency should be like thick cake frosting but able to be spread. Mix very well.
Prepare meat - Save the juice off the meat. Clean the meat by removing all the bones, gristle and fat. Rub the meat through your fingers so that it is in small grainy pieces. Add some of the juice off the meat. Add melted lard. Add salt (lots of salt) and Chili Powder. Add cumin to taste. Add crushed chili pequins. Mix very well. The meat should look smooth and red from the chili.
Wash corn husks and soak them in hot water while you're preparing the filling. Spread masa on corn husk leaving an edge to fold over on the sides. Take a heaping spoonful of meat and shape it into a log. Put it in the middle of the masa and roll the corn husk to form a tamale. Test one before continuing so that you can adjust the seasonings if needed.
Stack these in piles of a dozen.
Steam tamales until completely done and heated through.
Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
8 hours

 

 

 

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