[CH] Wild Boar Tamales With A Chile Honey Butter Sauce*

Shantihhh@aol.com
Sat, 26 Aug 2000 17:58:34 EDT 

Made some pinwheel colorful and tasty tamales.  Everyone loved them.

Mary-Anne


Wild Boar Tamales With A Chile Honey Butter Sauce* 

*Venison works great or of course Pork


Wild Boar Mixture:


1 pound wild boar meat, preferably a loin cut, cut into 1/4 inch pieces    

2 cloves garlic, minced

1 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

2 tablespoons (1/4 stick) butter

2 tablespoons brown sugar

Salt and pepper, to taste


For meat mixture, toss meat with garlic, cumin and red pepper. 

Heat butter in large skillet until hot. 

Add meat, half at a time, and sauté until lightly browned.

Season to taste with salt and pepper. Add brown sugar and about 1/4 cup 
water. Cover and simmer until meat is tender, about 20 minutes. 

Remove from heat and set aside to cool.


        Onion Herb Mixture:


      1/4 cup (1/2 stick) butter

      1 medium onion, finely chopped

      2 tablespoons minced garlic

      1/2 teaspoon each: cayenne pepper, ground cumin and dried oregano

      1/2 cup chicken broth


Heat butter in medium skillet until hot. Add onion, garlic and seasonings. 
Sauté until tender, 3 to 4 minutes. Add chicken broth and simmer, uncovered, 
about 5 minutes. Set aside to cool.


   Yellow Masa Mix:


      1 medium yellow pepper, chopped

      1/4 cup (1/2 stick) melted butter

      1 teaspoon salt
      generous sprinkling of Calvin's

      1/4 cup whipping cream

      1/2 of the Onion Herb Mixture (see recipe above)

      6 tablespoons (3/4 stick) butter, softened

      1-1/4 cups masa harina (corn masa mix)


Place pepper, melted butter, salt, cream and 1/2 of the onion herb mixture in 
blender container. Cover and blend until smooth. Cream remaining butter with 
electric mixture.  Slowly beat in masa harina and then the pureed pepper 
mixture. The mixture should be the consistency of a thick cake mix. Set aside.


          Red Masa Mix


  1/2 cup ancho chili paste *

  1/4 cup melted (1/2 stick) butter

  1 teaspoon salt
   generous sprinkling of Applewood Smoked Habanaro (Jim's!!!!!)

  1/4 cup whipping cream

  1/2 of Onion Herb Mixture (see recipe above)

  6 tablespoons (3/4 stick) butter, softened

  1-1/4 cups masa harina (corn masa mix)


Place 1/2 cup ancho chili paste*, melted butter, cream, salt and remaining 
onion herb mixture in blender container. Blend until smooth.  Cream remaining 
butter with electric mixture. Slowly beat in masa harina and then the pureed 
pepper mixture.  Set aside.


      *Ancho Chili Paste:


Pour hot water over 3 ancho chiles and soak in a bowl until softened, about 
15-20 minutes. Drain peppers and remove seeds and stems.  Place in blender 
with a small amount of water and puree.


  To Assemble Tamales:


Sprinkle a 10"x10" square of thin cotton cloth or sheeting with cornmeal. 
Spread 1/2 of the yellow masa mixture across bottom of cloth into a rectangle 
4 inches long by 8 inches wide. Spread 1/2 of the red masa mixture directly 
above the yellow masa mixture into the same size rectangle. Place 1/2 of the 
meat mixture in a row between the two masa mixtures. Roll up jelly roll 
fashion. Twist ends tightly and tie with string. You will have a tamale 
8-9-inches long and 3-inches wide. 

Repeat with remaining mixture, but reverse order of colors. Steam tamales 1 
hour or until firm to touch.

Let stand 10 minutes. Remove cloth from tamales. Trim ends and cut into 
1/2-inch slices. You will have two different colored pinwheels.  One will be 
red on the outside, and the other yellow.  Gives a nice look for the 
presentation.

Serve drizzled with Chili Honey Butter Sauce. 


Makes 8 servings (2 large tamales)


    Chili Honey Butter Sauce:


1/4 cup (1/2 stick) butter

1 cup honey

4 to 6 dried ancho chiles, stems and seeds removed

1 tablespoon each: garlic and shallots

1 tablespoon chili powder (I used New Mexico chiles ground)

1/2 teaspoon ground cumin

1-1/2 teaspoons cocoa powder

Salt and pepper to taste


In a medium heavy saucepan, combine butter, honey, anchos, garlic and 
shallots. Heat to boil.  Remove from heat and let stand about 20 minutes.   

Transfer mixture to blender container. Cover and blend until smooth. With 
blender running, add chili powder, cumin and cocoa through top of cover.

Strain mixture. Makes approximately 1 cup. 

 Note:

Tamales can be made ahead and refrigerated up to 3 days. 

Heat in microwave before serving. The Chili Honey Butter

Sauce can also be made ahead and refrigerated up to one

week.  Heat before serving.