Blue Corn Mutton Tamales
- 1 pound mutton or lamb, cut into 1/2-inch pieces
- 1 garlic clove, minced
- 1/2 medium sized onion, minced
- 1 teaspoon coriander, ground
- Red chili powder
- 1 cup coarse white cornmeal
- 6 cups blue cornmeal
- 2 tablespoons baking powder
- 3 cups water
- 3 teaspoons oil
- 60 to 80 corn husks (soak corn husks in hot water until soft/pliable)
To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa.
Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency.
To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward.
Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk.
Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy Indian Pueblo Cultural Center Albuquerque