VENISON TAMALES

Prep Time: 5 Hours
Yields: 60 Tamales

Ingredients for Filling:
2 pounds ground venison
1 cup diced onions
1 (4-ounce) can diced green chilies
1 (14-ounce) can low-sodium beef broth
2 tbsps minced garlic
1 (1.23-ounce) package chili seasoning mix
1 tsp ground cumin
1 tsp dried oregano
1 tsp chipotle chili powder
2 tbsps jalapeno peppers, seeded and diced
1 tbsp chili powder
2 tsps black pepper
2 tsps salt

Method for Filling:
In a skillet, brown ground venison over medium-high heat. Add all remaining ingredients and stir until evenly distributed. Cover and simmer for 30 minutes, stirring occasionally. Uncover and cook until mixture is just slightly saucy.

Ingredients for Batter:
3½ cups masa harina
4⅔ cups warm chicken broth or water, divided
1&frac13 cups solid shortening or lard
2 tsps baking powder
2 tsps salt

Method for Batter:
In a large mixing bowl, combine masa harina and 2 ⅓ cups warm chicken broth or water. Mix well then set aside. In an electric mixer fitted with a paddle attachment, combine shortening, baking powder and salt. Beat until light and fluffy. Add 1 cup masa mix and ⅓ cup stock and beat until thoroughly combined. Continue adding 1 cup masa mix with ⅓ cup stock, beating after each addition until entire mixture is light and fluffy. The batter should be soft and able to hold its shape in a spoon. Refrigerate at least 1 hour.

Ingredients for Assembly:
2 packages corn husks
venison filling (see above)
tamale batter (see above)

Method for Assembly:
Place cornhusks in a saucepan and cover with water. Bring to a boil then transfer husks and water to a large bowl. Cover with a plate to keep husks submerged and allow to soak 1 hour. Remove husks from water. Unroll one large piece and tear lengthwise along the grain to make ¼-inch wide strips, 1 per tamale. Remove another large piece and lightly pat dry. Place husk flat on work surface with pointed end away from you. Spread ¼ cup tamale batter onto the middle of the husk. Place 1-2 tablespoons of filling on top of batter. Pick up the long sides of husk so batter incases filling. Bring sides together to form a cylinder. Fold the pointed end under and the flat end up to meet it. Finish by tying rolled tamale with a ¼-inch husk strip. Repeat process, until all ingredients are used.

To steam Tamales:
Line bottom of steamer basket with cornhusks. Set basket in steamer pot. Lay tamales in steamer basket and cover with additional cornhusks. Cover pot and steam on high heat until steam begins to puff out. Reduce heat to medium and steam 1 hour, adding more water if necessary. Test the tamales by unwrapping one. It is done when the dough comes free from wrapper and feels soft. If dough sticks to wrapper, rewrap and steam 15-20 additional minutes. Remove from heat and let stand 15 minutes before serving.