Tamales with Duck Filling
Soak the corn husks in warm water for 2 hours. Drain the beans. Rinse the chile pepper, slit lengthwise, remove the seeds and chop coarsely. Peel the garlic. Puree half of the beans with garlic and chile. Season with salt, pepper and cumin.
Blanch the tomatoes for a few seconds, peel, quarter, core and dice.
Rinse the bell pepper, cut in half, remove seeds, remove all white interior skins and cut into strips.
Cut duck breasts into slices about 0.5 cm thick (approximately 1/10 inch). Fry in hot oil, season with salt and pepper, remove from the pan and set aside.
Sweat the onion, add the tomato and let simmer. Add peppers and beans, salt, pepper and Tabasco. Remove from heat.
Pat the husks dry and spread next to each other on a kitchen towel. Put 1 tablespoon of the bean puree on each husk, leaving a margin. Distribute the duck meat and Tabasco beans on top. Roll up the husks from the long side and tie with kitchen twine in a packet shape.
Put the tamales in a steamer and fill 4 cm high with water (approximately 1.5 inches). Boil, cover and steam about 30 minutes.