Buffalo Tamales Recipe

• Yield: about 24 tamales
• Nutritional Info Per Serving (1 of 24 servings): Calories 243, Total Fat 21 g, Saturated Fat 6 g, Carbohydrates 6 g, Dietary Fiber 1 g, Sugar 1 g, Protein 7 g, Cholesterol 22 mg, Sodium 281 mg

Buffalo Filling:

• 1 1/2 pounds buffalo bottom round roast or a similar cut (allow roughly 1 ounce for each tamale)
• Salt and freshly ground black pepper
• 1 large onion, finely chopped
• 3 garlic cloves, lightly crushed with the side of a knife and minced
• 3 dried red chiles
• 2 teaspoons ground cumin
• 1 tablespoon fresh cilantro leaves, minced

Masa de Maiz (Dough):

• 2 cups shortening
• 2 2/3 cups corn harina (hominy flour, like Bob's Red Mill)
• 2 cups beef stock

Tamale Sauce:

• 1 tablespoon grapeseed oil
• 3 shallots, minced
• 2 garlic cloves, minced
• 2 cups braising liquid from buffalo cooking, plus extra beef stock if necessary
• 1 tablespoon red chili powder
• Salt and freshly ground black pepper
• 1 tablespoon cornstarch

Special Equipment:

Tamale corn husks: Use 24 large enconchada dried cornhusks (such as Corona Real brand) or 48-72 standard dried cornhusks (2 to 3 husks per tamale) or fresh cornhusks (customary in some Latin American regions) soaked in boiling water for 30 minutes.

Instructions:

Discover the bold, smoky flavors of the American Southwest with these irresistible buffalo tamales. Tender shredded buffalo enveloped in spiced masa dough and steamed to perfectionready to inspire your next gathering!

1. Prepare the buffalo: Season the roast generously with salt and pepper. Nestle it in a large pot with water to cover, adding onion, garlic, dried chiles, and cumin. Simmer gently for about 2 hours until fork-tender and shreddable. Reserve the flavorful cooking liquid for sauce magic.
2. Soak the corn husks: Submerge dried husks in lukewarm water, weighing them down if needed. Let them hydrate fully while the buffalo braisespatience yields perfect wrappers!
3. Make the masa dough: Melt 2/3 cup shortening and set aside. Whip the remaining 1 1/3 cups until fluffy. Alternate adding corn harina and beef stock, then fold in melted shortening for a light, spreadable dough. Cover with a damp towel.
4. Shred the buffalo: Fork apart the tender meat, reserving 2 cups braising liquid (top up with stock if short). Toss shreds with juices to stay succulent and warm.
5. Assemble tamales: Spread 1-1 1/2 tablespoons masa on each husk, mound 1-2 tablespoons buffalo in the center, and fold securely. Stand upright in a steamer over simmering water; steam 1 hour until husks pull away cleanly.
6. Prepare the tamale sauce: Saut shallots and garlic in shimmering grapeseed oil until translucent. Add 2 cups reserved liquid, boil fiercely, then stir in chili powder, salt, and pepper. Reduce by half. Slurry cornstarch with sauce; whisk in to thicken into a velvety dip.
7. Serve: Rest tamales briefly, then present warm with sauce bowls. Dive inthese tamales will transport you to tamale heaven!