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Venison Tamales

Servings: 16 small tamales

Ingredients

  • 2 tablespoons vegetable oil
  • 1/3 cup onion diced
  • 1 cup fresh tomatillos quartered (or substitute green tomatoes or omit)
  • 2 cloves garlic minced
  • 1 jalapeno pepper seeded and minced
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cups cooked venison shredded or ground
  • 3 cups masa
  • 16 corn husks soaked in water for at least 1 hour
  • large pot with lid and steamer basket or perforated insert

Instructions

  • In a large skillet, heat oil over medium heat. Add onion, tomatillos, garlic and jalapeno and saute for 3 to 4 minutes. Add chile powder, cumin, salt and cooked venison, and stir to blend flavors. Simmer for 2 to 3 minutes, and then allow to cool.
  • For each tamale, lay the corn husk on a flat surface with the narrow end pointing toward you. Take about 2 to 3 tablespoons of the masa, and spread evenly along the bottom quarter of the corn husk, about 1/2 inch from any edge of the husk. In the center of the masa, place a few tablespoons of the stuffing mixture. Fold the left edge over the stuffing. The idea is to surround the stuffing with masa. Fold the right edge over, and fold the bottom up toward the center.
  • Place in a hot steamer basket with the water level just under the bottom of the basket. Place tamales fold-side-down in basket, leaving a little room between each so that steam can cook each one. As they steam, check to make sure there is at least an inch or so of water in the pot. Tamales will take 25 to 40 minutes to steam, depending on how big they are. They will be soft, moist and hot when cooked and will firm up as they start to cool.