| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Tamale, Duck | 6 | Tamales |
INGREDIENTS
| MASA Mixture | ||
| 1 | c | Chicken stock |
| 1 | 2 shallots; minced | |
| 1 | tb | Butter |
| 1/2 | lb | To 3/4 lb Duck Rillettes, shredded (See Note) |
INSTRUCTIONS
In a small saucepan, bring the chicken stock to a boil and reduce until it is syrupy (about 1 or 2 Tbsp.). Saute the shallots in the butter and add both the stock syrup and the shallots to the MASA mixture. Spread 2 heaping Tbsp. of the MASA on a large piece of corn husk ( you may have to layer two overlapping) then put a long thin piece of Rillettes in the center. Cover with more MASA if necessary to surround it when rolled. Roll up and tie the ends with a thin piece of corn husk or string. Steam in a bamboo or vegetable steamer for about 30 minutes. Note: Duck Rilletes is usually sold in the area of the store where Pate' is sold. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #887 by Bill Webster <thelma@pipeline.com> on Nov 07, 1997
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