Begin by soaking your corn husks in warm water for about 1 1/2 hours.
For the masa dough:
2 lbs. of masa
4 Tables****s paprika
6 Tables****s red cayenne pepper
3 Tables****s salt
1 Tables**** cumin seeds
3 Tables****s chili powder
3 Tables****s garlic powder
2 cups of corn oil
Make a large pot of chicken broth. Mix it into the dough until you get a consistency similar to peanut butter.
For the meat:
a. Cook 5-6 pounds of fine ground lean deer meat along with a finely chopped white onion.
b. When the meat is done set it aside and prepare the following in a small cooking pot:
1/2 cup of corn oil
6 Tables****s chili powder
3 Tables****s of red cayenne pepper
3 Tables**** garlic powder
3 Tables**** ground cumin
2 Tables**** black pepper
2 Tables**** salt
Warm all of the spices up slightly in the oil and then pour it over the cooked meat. Work the spice mixture evenly into the meat. You dont want to bite into a chunk of spice.
Build your tamales by placing a dab of the mesa dough in the husk and smoothing it out. I use a cake icing knife to spread it out. Then add a spoon full or 2 of meat. Roll them up and place them seam side down. After you get all of them rolled up, put them in a steamer. A couple cubes of beef bullion in the steamer adds a good taste. Steam for 2 hours and them turn the heat off. Let them sit with the top off until they cool. If you haven't had a good cold beverage while making them, this is a good opportunity.<
This post was edited on 1/8 12:41 AM by olemissrebels73
For the masa dough:
2 lbs. of masa
4 Tables****s paprika
6 Tables****s red cayenne pepper
3 Tables****s salt
1 Tables**** cumin seeds
3 Tables****s chili powder
3 Tables****s garlic powder
2 cups of corn oil
Make a large pot of chicken broth. Mix it into the dough until you get a consistency similar to peanut butter.
For the meat:
a. Cook 5-6 pounds of fine ground lean deer meat along with a finely chopped white onion.
b. When the meat is done set it aside and prepare the following in a small cooking pot:
1/2 cup of corn oil
6 Tables****s chili powder
3 Tables****s of red cayenne pepper
3 Tables**** garlic powder
3 Tables**** ground cumin
2 Tables**** black pepper
2 Tables**** salt
Warm all of the spices up slightly in the oil and then pour it over the cooked meat. Work the spice mixture evenly into the meat. You dont want to bite into a chunk of spice.
Build your tamales by placing a dab of the mesa dough in the husk and smoothing it out. I use a cake icing knife to spread it out. Then add a spoon full or 2 of meat. Roll them up and place them seam side down. After you get all of them rolled up, put them in a steamer. A couple cubes of beef bullion in the steamer adds a good taste. Steam for 2 hours and them turn the heat off. Let them sit with the top off until they cool. If you haven't had a good cold beverage while making them, this is a good opportunity.<
This post was edited on 1/8 12:41 AM by olemissrebels73
