#SpicyVenisonTamales #TamaleRecipe #VenisonTamales #HealthyMeal #MexicanCuisine #GameMeat #Foodie
Spicy Venison Tamales
This delicious venison tamale recipe is sure to be a hit at the dinner table. Made with spicy chiles, fresh tomatoes, and savory venison, these tamales are full of flavor and make a great healthy meal. Serve them with a side of beans and you will have a delicious and nutritious meal that is sure to delight.
Ingredients:
- 1 pound ground venison
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 (4-ounce) can diced green chiles
- 1 (14.5-ounce) can diced tomatoes
- 20-24 large corn husks
- 3 cups masa harina
- 1 teaspoon baking powder
- 2 cups chicken broth
- 1/2 cup lard, melted
Directions:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground venison and cook until lightly browned, about 5 minutes. Add the onion, garlic, cumin, oregano, chili powder, and salt and pepper. Cook, stirring occasionally, until the vegetables are softened and the venison is cooked through, about 5 minutes.
- Add the green chiles and diced tomatoes to the skillet and cook for 5 minutes longer. Remove from the heat and set aside.
- Soak the corn husks in hot water for 10 minutes to soften. Drain and dry thoroughly.
- In a large bowl, combine the masa harina, baking powder, and salt. Mix together until combined, then add the chicken broth and melted lard. Stir until a thick dough forms.
- Lay one of the softened corn husks on a work surface. Spread about 2 tablespoons of the masa dough on the husk. Place about 2 tablespoons of the venison filling in the center of the dough. Fold the ends of the husk over the filling and roll up the husk to form a tamale.
- Repeat with the remaining husks and filling.
- Place the tamales in a steamer basket and steam for 25 to 30 minutes, or until the tamales are cooked through.