Submitted By Darrell Dullnig

tamales with rice and beans


• Breast meat from 60 doves
• 2-3 Tablespoons salt
• 8 garlic cloves
• 1-2 Tablespoons ground cumin
• 8 Guajillo peppers
• 1 cup vegetable oil


  1. Place dove, salt, 4 garlic cloves, and 15 cups of water in a large pot and boil for one hour. Let the dove breasts cool, then shred by hand.
  2. In a blender, combine ground cumin, Guajillo peppers, 4 garlic cloves, and 1 cup of water. Blend until smooth. Add the shredded dove to this mixture to coat.
  3. Add 1 pound of corn masa, 2 teaspoons of salt and 2 cups of lard in large mixing bowl and knead until combined.
  4. Soak cornhusks in water for 15 minutes, then rinse and trim.
  5. Place 2 tablespoons of masa onto the center of each husk. Spread into a thin layer, covering most of the husk, but leaving room at the narrow end so the filling doesn’t come out while the tamale is cooking. Add 2 tablespoons of the dove filling to the center of the masa and spread into a line.
  6. Fold 1 side of the husk over the filling and press lightly to seal. Then fold over the other side to cover the rest and press lightly. With the seam side up, tuck the narrow end of husk under the tamale. Repeat for remaining tamales.
  7. Line steamer pot with a layer of cornhusks and add water. Cover and steam tamales for 35 minutes.
  8. Let tamales cool 15 minutes to allow them to firm up.

For an extra kick: add 4-5 finely chopped jalapenos to a block of cream cheese, mix well and add 1 tablespoon to each tamale.

Register Now

Flyer for the 2020 Banded Bird Challenge


Read the Digital Issue

Pin It on Pinterest

Share This