| 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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