🍽️ Duck Tamales in Corn Husks

Name: Duck Tamales in Corn Husks
Total time: 30 min
Yield: 4 servings
Ingredients: 12 corn husks; 2 cans kidney beans (400 g each); 1 chili pepper; 2 garlic cloves; salt; pepper (from the mill); 0.25 tsp cumin (cumin, ground); 2 tomatoes; 1 bell pepper; 1 onion; 2 duck breast fillets; 2 tbsp oil; Tabasco

510 kcal · 30 min · 4 servings

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Ingredients

12 corn husks
2 cans kidney beans (400 g each)
1 chili pepper
2 garlic cloves
salt
pepper (from the mill)
0.25 tsp cumin (cumin, ground)
2 tomatoes
1 bell pepper
1 onion
2 duck breast fillets
2 tbsp oil
Tabasco

Instructions

1. Soak the corn husks in warm water for about 2 hours.
2. Drain the beans well.
3. Wash the chili, split it lengthwise, remove the seeds, and chop roughly.
4. Peel the garlic.
5. Purée half of the beans with the garlic and chilies.
6. Season the purée with salt, pepper, and cumin.
7. Briefly blanch the tomatoes in boiling water to loosen the skin.
8. Peel off the skin from the tomatoes.
9. Quarter the tomatoes and remove the seeds with the pulp.
10. Dice the tomatoes into small cubes.
11. Wash the bell peppers and cut them in half.
12. Remove the seeds from the bell peppers and discard the white membranes.
13. Slice the bell peppers into thin strips.
14. Cut the duck breasts into slices approximately 0.5 cm thick.
15. Sear the duck slices briefly and vigorously in hot oil.
16. Season the meat with salt and pepper.
17. Remove the meat from the pan and set it aside.
18. Sauté the onions in the remaining oil until translucent.
19. Add the tomato cubes and let the mixture simmer for about 5 minutes.
20. Add the bell pepper strips and the remaining beans to the pan.
21. Season the filling with salt, pepper, and Tabasco.
22. Remove the pan from the heat.
23. Pat the corn husks dry with a cloth.
24. Lay the husks side by side on a kitchen towel.
25. Spread 1 tablespoon of the bean purée on each husk.
26. Leave a border around the purée.
27. Distribute the duck meat and bean mixture on top of the purée.
28. Roll the corn husk from the long side.
29. Fold in the open ends of the husk.
30. Tie the tamales into secure packets with kitchen twine.
31. Place the tamales in a steamer basket.
32. Fill a suitable pot with about 3 to 4 cm of water.
33. Bring the water to a boil.
34. Place the steamer basket into the pot.
35. Steam the tamales covered for about 30 minutes.

Nutrition per serving

kcal: 510
Protein: 30 g · Fett/Fat: 22 g · Carbs: 51 g