Best 2 Mikes Deer Tamales Recipes

**Discover the Enchanting Flavors of Mike's Deer Tamales: A Culinary Journey into Native American Cuisine**

In the heart of Native American culinary traditions, Mike's Deer Tamales stand as a testament to the harmonious blend of flavors and cultural heritage. These delectable tamales, crafted with tender venison, aromatic spices, and a delicate masa dough, offer a unique taste experience that captures the essence of the wild. Embark on a culinary journey as we explore the intricacies of Mike's Deer Tamales, unraveling the secrets behind their captivating flavors and providing you with two distinct recipes to recreate this Native American delicacy in your own kitchen. Indulge in the richness of traditional cooking methods and discover the magic that unfolds with every bite of these savory tamales.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
Use Fresh Ingredients: The fresher the ingredients, the better your tamales will taste. If possible, use organic or locally-sourced ingredients.
Soak the Corn Husks: Soaking the corn husks in warm water for at least 30 minutes will make them more pliable and easier to work with.
Spread the Masa Evenly: When spreading the masa on the corn husks, make sure to do it evenly. This will help the tamales cook evenly.
Be Generous with the Filling: Don't be shy with the filling! The more filling you add, the tastier your tamales will be.
Wrap the Tamales Tightly: When wrapping the tamales, make sure to do it tightly. This will help keep the filling inside the tamales and prevent them from falling apart.
Steam the Tamales Thoroughly: Steaming the tamales for at least 1 hour is essential to ensure that they are cooked through. If you don't steam them for long enough, they will be undercooked and mushy.
Let the Tamales Cool Before Serving: Once the tamales are cooked, let them cool for a few minutes before serving. This will make them easier to handle and prevent you from burning your mouth.

Conclusion:

Making tamales from scratch may seem like a daunting task, but it is definitely worth the effort. With a little planning and preparation, you can make delicious tamales that your family and friends will love. So next time you're looking for a special dish to serve, give Mike's Deer Tamales a try!