Duck Filling Tamales

Ingredients

• 12 corn husks
• 2 cans kidney beans (400 g each)
• 1 chili pepper
• 2 cloves garlic
• Salt
• black pepper (freshly ground)
• 0.25 tsp cumin (ground)
• 2 Tomatoes
• 1 bell pepper
• 1 onion
• 2 duck breast fillets
• 2 tbsp oil
• Tabasco sauce

Instructions

1. 1.

   Soak corn husks for about 2 hours in warm water. Drain beans. Wash chili pepper, slit lengthwise, deseed and roughly chop. Peel garlic cloves. Blend half the beans with garlic and chilies, season with salt, pepper, and cumin.

2. 2.

   Briefly blanch tomatoes, peel, quarter, deseed, and dice them.

3. 3.

   Wash bell pepper, halve, deseed, remove white membranes, and slice into strips.

4. 4.

   Slice duck breasts into ~0.5 cm thick pieces, quickly sear in hot oil, season with salt and pepper, remove from pan and set aside.

5. 5.

   In the pan fat, sauté onion until translucent, add tomatoes and simmer for a minute, then add bell pepper and beans, season with salt, pepper, and Tabasco, and take off heat.

6. 6.

   Pat corn husks dry, lay them side by side on a kitchen towel, spread 1 tbsp of bean puree on each leaving an edge free, then distribute duck meat and bean mixture over the puree. Roll husks from the long side, fold ends in, and tie with kitchen twine to form parcels.

7. 7.

   Place tamales in a steamer basket. Fill a suitable pot about 3-4 cm high with water, bring to boil, place steamer basket on top, cover, and steam for about 30 minutes.