Buffalo Tamales

Buffalo Tamales
This recipe serves 24. Watching your figure? This gluten free and dairy free recipe has 337 calories, 9g of protein, and 23g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. A mixture of grapeseed oil, cornstarch, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Special equipment: Tamale corn husks: 24 enconchada dried corn husks such as those marketed by Corona Real or 48 to 72 standard dried corn husks (an allowance of 2 to 3 husks per tamale), or fresh corn husks (as is the custom in some Latin American countries) boiled water poured over them and allowed to soak for 30 minutes
Ingredients you will need
Corn HusksCorn Husks
TamalesTamales
WaterWater
2
For the buffalo: Season buffalo meat with salt and pepper. In a large stockpot, cover buffalo meat with water, add onion, garlic, chiles and cumin. Cover and bring to a simmer. Slowly braise for about 2 hours or until the meat is fork tender. Reserve cooking liquid for the sauce.
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Salt And PepperSalt And Pepper
BisonBison
Chili PepperChili Pepper
GarlicGarlic
CuminCumin
OnionOnion
SauceSauce
WaterWater
MeatMeat
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PotPot
1
Place the corn husks in a large bowl and cover with tepid water. You may have to weigh them down with another bowl of water. Allow to soak as needed to hydrate, while the buffalo is braising.
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Corn HusksCorn Husks
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WaterWater
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BowlBowl
2
For the masa de maez: Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina and beef stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside.
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Beef StockBeef Stock
ShorteningShortening
DoughDough
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Kitchen TowelsKitchen Towels
Sauce PanSauce Pan
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3
Transfer the buffalo meat to a utility platter and shred with 2 forks. Reserve 2 cups of the cooking liquid for the sauce. (If there is not enough, don't worry, you will supplement it with beef stock for the sauce.) Leave enough of the cooking juices to keep the meat just moist and return the shredded beef to this liquid, and cover to keep warm.
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BisonBison
Beef StockBeef Stock
SauceSauce
BeefBeef
MeatMeat
4
Lay out the corn husks and spread about 1 to 1 1/2 tablespoons of the masa dough into each followed by 1 to 2 tablespoons of the shredded buffalo. Fold each tamale so that the masa encases the meat, and use a thin strip of corn husk to tie the tamale.
Ingredients you will need
Corn HusksCorn Husks
BisonBison
TamalesTamales
DoughDough
CornCorn
MeatMeat
5
Place in a steamer basket, on end if possible, so that each tamale supports the one next to it.
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TamalesTamales
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Steamer BasketSteamer Basket
6
Place over a pot filled with a couple of inches of simmering water for steaming, cover and let steam until firm, about 1 hour. (The corn husk will fall away easily when it is done.
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WaterWater
CornCorn
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PotPot
7
While the tamales are steaming, make the tamale sauce.
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SauceSauce
8
Heat the grapeseed oil over medium to medium high heat in a medium saucepot. When the oil begins to shimmer add the shallots and garlic and saute until the onion becomes translucent.
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Cooking OilCooking Oil
ShallotShallot
GarlicGarlic
OnionOnion
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PotPot
9
Add 2 cups of the buffalo cooking liquid and/or beef stock to the shallots and garlic and increase heat to bring to a rapid boil.
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Beef StockBeef Stock
ShallotShallot
BisonBison
GarlicGarlic
10
Add the chili powder, salt and pepper, to taste, and let reduce by half.
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Salt And PepperSalt And Pepper
Chili PowderChili Powder
11
Add the cornstarch to a separate small bowl and gradually whisk in 1 tablespoon of the liquid to create a slurry. Gradually whisk this into the saucepot to thicken the mixture.
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Corn StarchCorn Starch
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PotPot
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BowlBowl
12
Let tamales rest briefly before serving, and serve with small bowls of tamale sauce.
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Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
DeLoach Russian River Pinot Noir
DeLoach Russian River Pinot Noir
A beautiful ruby red color in the glass, the 2018 Russian River Pinot Noir opens with bright red fruit aromas of strawberry and cherry. Raspberry, rhubarb and dark plum flavors are met with a touch of spice and bright acidity. This is a medium-bodied wine with moderate tannins and a lingering and mouthwatering finish
DifficultyExpert
Ready In45 m.
Servings24
Health Score2
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