Free Recipe Spicy Duck Tamales

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Spicy Duck Tamales Recipe

3/4 c Boiled; peeled, finely-diced
1 c Finely-shredded cooked duck
1 Chipotle pepper in adobo;
-drained, and
; finely chopped
25 Fresh corn husks or dried
-husks; plus
1 Corn husk torn into strips;
-for tying
Basic Tamale Dough; see *

Spicy Duck Tamales Preparation

* Note: See the “Basic Tamale Dough” recipe which is included in this collection. If using dried corn husks, soak in hot water until softened, about 30 minutes. In a small bowl, mix sweet potatoes, duck and chipotle pepper to make filling. Choosing largest ones, place corn husks, one at a time, on work surface and spread 1/4 to 1/3 cup tamale dough over wide end of husk; top with a tablespoon of duck filling. Fold husk around tamale filling to completely enclose, and tie off each end with a strip of corn husk. Repeat until all dough and filling has been used. In a large pot fitted with a steaming rack, arrange tamales and cover with remaining soaked corn husks or a damp dish towel. Pour in enough boiling water to reach just under steaming rack, cover tightly and return to a boil over high heat. Reduce heat slightly to maintain gentle bubbling and steam. Cook about 1 hour, adding more boiling water if necessary, until tamales are cooked through. Uncover pot and let tamales rest 10 minutes before serving. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – 03-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 12

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