Duck Tamale With Anaheim Chile And Raisins Recipe

Starters

1. 1

   Prepare the duck and stock

   Rinse and pat dry duck thighs. Season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear duck thighs until browned on all sides. Remove and set aside. Add chopped onion and garlic to the pot and sauté until translucent, about 5 minutes. Return duck to the pot, add orange zest, cumin, cinnamon, and enough stock to barely cover. Bring to a simmer, cover, and braise on low heat for 60–75 minutes until duck is tender. Remove duck, shred, and reserve braising liquid.

2. 2

   Roast Anaheim chiles

   Roast chiles directly over flame or under broiler until charred all over. Place in a bowl covered with plastic to steam, then peel off charred skin, remove seeds, and chop.

3. 3

   Make raisin mixture

   In a small pan, warm 1 tablespoon oil and sauté minced onion for a few minutes. Add chopped Anaheim chiles and raisins; cook briefly to plump raisins. Set aside.

4. 4

   Combine duck filling

   In a bowl, mix shredded duck with the Anaheim-chile-raisin mixture. Taste and adjust seasoning with salt, pepper, and a pinch more cumin if desired. If filling seems dry, moisten with a couple tablespoons of braising liquid.

5. 5

   Prepare masa

   In a large bowl, whisk masa harina, baking powder, and salt. In a separate bowl, beat lard until fluffy (or beat with mixer). Gradually beat in warm stock (a little at a time) into the masa until it reaches a soft, springy consistency that forms a smooth dough. Fold the dough into the masa harina until well combined.

6. 6

   Soak corn husks

   Place corn husks in warm water, weighted down, for 30–45 minutes until pliable.

7. 7

   Assemble tamales

   Drain husks. Spoon about 2 to 3 tablespoons of masa onto the center of each husk, spreading it into a rectangle about 3 inches wide, leaving a 1-inch border on the sides. Place 2–3 tablespoons of filling on the center of the masa. Fold the sides of the husk over the filling, then fold the bottom up and tie with a strip of husk if needed.

8. 8

   Steam tamales

   Arrange tamales standing up in a steamer basket over boiling water. Cover and steam for 90–120 minutes, adding more water to the pot as needed. Tamales are done when the masa easily separates from the husks and is set.

9. 9

   Serve and garnish

   Let tamales rest for 10 minutes before serving. Garnish with chopped cilantro or a squeeze of lime if desired.