Mike'S Deer Tamales - cooking recipe

Ingredients

Filling
2 lbs deer, burger
6 ancho chilies, stems and seeds removed
3 -4 canned chipotle peppers in adobo seasoning (or to taste)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
3 tbs.bacon drippings (unless using bacon burger)
1 teaspoon sugar
2 tablespoons tomato paste
4 garlic cloves, minced
6 cups water
salt
tamale dough
6 cups masa harina
1 lb lard
1 1/2 teaspoons salt
3 teaspoons baking powder
6 cups warm chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 (16 ounce) package corn husks, soaked in water for 2 hrs

Preparation

1:in large skillet or dutch oven,brown venison in bacon drippings.Add sugar,garlic,tomatoe paste and spices.
2:meanwhile soak ancho chiles in boiling water until soft.Add chipotle peppers.
put anchos and chipotles with a small amount of reserved soaking liquid in food processor or blender and puree.
3:Add pureed chiles and 6 cups water to meat mixture.
4:cook until reduced by half.
5:puree meat until smooth.Cook until all water is evaporated.Let meat cool.
6:In large bowl beat lard with electric mixer until fluffy.
7:In seperate bowl mix tamale mix with salt and baking powder.Add warm chicken broth and stir to combine.(Hands on works best).
8:Add tamale mix to lard in batches and beat on high speed in between.Beat until spoonfull of mixture floats in glass of water.
To assemble:
1:Spread dough on corn husk and fill with about 1 tbs. of meat along middle line of dough.Roll husk to enclose filling inside dough.Fold and tie small end to seal.
To cook:
1:Place tamales on folded end in steamer.Tie bundles of 6 with twine to hold together.Steam for 2 1/2 to 3 hours.
\"ENJOY\".