Duck and Kidney Bean Tamales
Ingredients
- Ingredients
- 12 dried corn husk such as. Mexican specialty business)
- 2 cans Kidney beans (each 400 grams)
- 1 chili pepper
- 2 garlic cloves
- salt
- freshly ground white peppers
- ¼ tsp ground Cumin
- 2 Tomatoes
- 1 red Bell pepper
- 1 onion
- 2 duck legs
- 2 Tbsps vegetable oil
- Tabasco sauce
Preparation steps
Soak the corn husks in warm water for about 2 hours. Rinse and drain the beans. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop coarsely. Peel garlic. In a blender, puree half the beans with the garlic, chile pepper and cumin, season with salt and pepper.
Blanch the tomatoes in a pot of boiling water for 10 seconds, peel, quarter, core and dice.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips.
Cut duck breasts into 0.5 cm (approximately 1/4-inch) thick slices. Heat the oil in a skillet and saute the duck briefly. Season with salt and pepper, remove from the pan and set aside.
Peel and finely chop the onion and add to the pan with the duck drippings and the tomato and saute until the onion is translucent. Add the pepper and beans, season with salt, pepper and Tabasco and remove from heat.
Drain the corn husks, pat dry, and spread on a kitchen towel. Top each with 1 tablespoon of the bean puree, leaving a margin, then place the duck meat and bean mixture on top. Roll up the corn husks from the long side roll up the ends and tie up with kitchen string to make a tight package.
Place the tamales in a steamer basket set over a pan of simmering water, cover and cook until the tamales are cooked through, about 30 minutes.
