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🍽️ Duck Breast Tamales with Bean Filling in Corn Husks

520 kcal · 30 min · 4 servings

Ingredients

• 12 dried corn husks (e.g. Mexican specialty store)
• 800 g kidney beans (2 can)
• 1 chili pepper
• 2 garlic cloves
• salt
• pepper (from the mill)
• 0.25 tsp cumin (ground)
• 2 tomatoes
• 1 red bell pepper
• 1 onion
• 2 duck breast fillets
• 2 tbsp oil
• Tabasco

Instructions

1. 1. Soak the corn husks in warm water for about two hours.
2. 2. Drain the beans well.
3. 3. Wash the chili peppers.
4. 4. Slice the chili peppers lengthwise.
5. 5. Remove the seeds from the chili peppers.
6. 6. Roughly chop the deseeded chili peppers.
7. 7. Peel the garlic.
8. 8. Take half of the beans and puree them together with the garlic and chili peppers.
9. 9. Season the bean puree with salt, pepper, and cumin.
10. 10. Pour boiling water over the tomatoes briefly.
11. 11. Remove the skin from the tomatoes.
12. 12. Cut the tomatoes into quarters.
13. 13. Remove the pulp and seeds from the tomato quarters.
14. 14. Dice the deseeded tomatoes.
15. 15. Wash the bell peppers.
16. 16. Halve the bell peppers.
17. 17. Remove the seeds from the bell peppers.
18. 18. Remove all white inner membranes from the bell peppers.
19. 19. Cut the bell peppers into strips.
20. 20. Slice the duck breasts into slices about half a centimeter thick.
21. 21. Heat oil in a pan.
22. 22. Sear the duck slices briefly and vigorously in the hot oil.
23. 23. Season the duck meat with salt and pepper.
24. 24. Remove the meat from the pan.
25. 25. Set the meat aside.
26. 26. Sauté the onions in the frying fat until translucent.
27. 27. Add the diced tomatoes.
28. 28. Simmer the tomatoes for about one minute.
29. 29. Add the pepper strips and the remaining beans.
30. 30. Season the mixture with salt, pepper, and Tabasco.
31. 31. Remove the pan from the heat.
32. 32. Dry the corn husks with a cloth.
33. 33. Lay the corn husks side by side on a kitchen towel.
34. 34. Spread one tablespoon of the bean puree onto each corn husk.
35. 35. Leave a border around the puree.
36. 36. Distribute the duck meat over the puree.
37. 37. Distribute the bean mixture over the meat.
38. 38. Roll up the corn husks from the long side.
39. 39. Fold in the ends of the corn husks.
40. 40. Tie the parcels securely with kitchen twine.
41. 41. Place the tamales in a steamer insert.
42. 42. Fill a suitable pot with three to four centimeters of water.
43. 43. Bring the water in the pot to a boil.
44. 44. Place the steamer insert into the pot.
45. 45. Steam the tamales covered for about thirty minutes.

Nutrition per serving

• kcal: 520
• Protein: 26 g · Fett/Fat: 22 g · Carbs: 52 g