Best 2 Mikes Deer Tamales Recipes

Welcome to the ultimate guide to cooking "Mikes Deer Tamales"! This article will take you on a culinary journey, exploring the authentic flavors and rich history of this traditional Mexican dish. Whether you're a seasoned cook or a beginner in the kitchen, we'll provide you with all the necessary information and detailed instructions to create the most delicious deer tamales that will tantalize your taste buds and impress your family and friends.

Here are our top 2 tried and tested recipes!

MIKE'S DEER TAMALES

Mike's Deer Tamales image

the best deer tamales i've eaten. quite a bit of work but believe me it's well worth it. I use deer bacon burger with green onion and cheese processed at a deer processer close by. regular deer burger can also be used.

Provided by mrmacmuddy

Categories Deer

Time 4h30m

Yield 36-48 tamales

Number Of Ingredients 20

Ingredients

2 lbs deer, burger
6 ancho chilies, stems and seeds removed
3 -4 canned chipotle peppers in adobo seasoning (or to taste)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
3 tbs.bacon drippings (unless using bacon burger)
1 teaspoon sugar
2 tablespoons tomato paste
4 garlic cloves, minced
6 cups water
salt
6 cups masa harina
1 lb lard
1 1/2 teaspoons salt
3 teaspoons baking powder
6 cups warm chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 (16 ounce) package corn husks, soaked in water for 2 hrs

Steps:

1:in large skillet or dutch oven,brown venison in bacon drippings.Add sugar,garlic,tomatoe paste and spices.
2:meanwhile soak ancho chiles in boiling water until soft.Add chipotle peppers.
put anchos and chipotles with a small amount of reserved soaking liquid in food processor or blender and puree.
3:Add pureed chiles and 6 cups water to meat mixture.
4:cook until reduced by half.
5:puree meat until smooth.Cook until all water is evaporated.Let meat cool.
6:In large bowl beat lard with electric mixer until fluffy.
7:In seperate bowl mix tamale mix with salt and baking powder.Add warm chicken broth and stir to combine.(Hands on works best).
8:Add tamale mix to lard in batches and beat on high speed in between.Beat until spoonfull of mixture floats in glass of water.
To assemble:.
1:Spread dough on corn husk and fill with about 1 tbs. of meat along middle line of dough.Roll husk to enclose filling inside dough.Fold and tie small end to seal.
To cook:.
1:Place tamales on folded end in steamer.Tie bundles of 6 with twine to hold together.Steam for 2 1/2 to 3 hours.
"ENJOY".

REAL HOMEMADE TAMALES

Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories World Cuisine Recipes Latin American Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

Ingredients

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g

Tips:

Soak the corn husks in warm water for at least 30 minutes before using. This will make them pliable and less likely to tear.
Use a sharp knife to cut the meat into small pieces. This will help the tamales cook evenly.
Season the meat well with salt, pepper, and chili powder. You can also add other spices or herbs to taste.
Spread the masa mixture evenly over the corn husks. Don't make the tamales too thick, or they will be difficult to cook.
Place a spoonful of the meat mixture in the center of each tamale. Fold the corn husks over the filling and tie them closed with string.
Steam the tamales for at least 1 hour, or until the masa is cooked through. You can steam them in a traditional steamer or in a pot with a steamer basket.
Serve the tamales hot, with your favorite toppings. You can add salsa, sour cream, guacamole, or cheese.

Conclusion:

Deer tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your taste. With a little planning and preparation, you can make a batch of deer tamales that will feed your family and friends for days. So next time you have some venison on hand, give this recipe a try. You won't be disappointed!