Wild Boar Tamales With A Chile Honey Butter Sauce

Wild Boar Tamales With A Chile Honey Butter Sauce

Wild Boar Mixture:

1 pound wild boar meat, preferably a loin cut, cut into 1/4
inch pieces OR pork tenderloin
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
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
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. 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. 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
2 to 3 dried ancho chiles, stems and seeds removed
1 tablespoon each: garlic and shallots
1 tablespoon chili powder
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:

Wild Boar 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.