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Ingredients

Buffalo filling:

• 1 1/2 pounds buffalo bottom round roast or similar cut (an allowance of 1 ounce per tamale)
• Salt and freshly ground black pepper
• 1 large onion, minced
• 3 clove garlic, lightly crushed with the side of a knife blade and minced
• 3 dried red chiles
• 2 teaspoons ground cumin
• 1 tablespoon minced fresh cilantro leaves

Tamale corn husks:

• 24 enconchada dried corn husks such as those marketed by Corona Real or 48 to 72 standard dried corn husks (an allowance of 2 to 3 husks per tamale), or fresh corn husks (as is the custom in some Latin American countries) boiled water poured over them and allowed to soak for 30 minutes

Masa de maez (for filling):

• 2 cups shortening
• 2 2/3 cups corn harina (flour made from hominy, such as Bob's Red Mill)
• 2 cups beef stock

Tamale sauce:

• 1 tablespoon grapeseed oil
• 3 shallot, minced
• 2 garlic cloves, minced
• 2 cups cooking liquid from braising the buffalo, supplemented with beef stock as needed
• 1 tablespoon red chili powder
• Salt and freshly ground black pepper
• 1 tablespoon cornstarch

Description

Food Network Invites You To Try This Buffalo Tamales Recipe From Robert Irvine.

Food Network