Wild Boar & Wagyu Oil Tamales
Makes 8 Servings
 |
WINE PAIRING | |
|---|---|---|
| Brunello of Montalcino | ||
In general any braised pork shoulder dish can also be made (and made more exciting) with wild boar shoulder. Here beer-braised pulled wild boar is wrapped in tamales made with wagyu oil for extra body.
You’ll likely have extra pulled wild boar, but nobody will be complaining.
INGREDIENTS
- 1lb Wild Boar Shoulder, cubed
- Braising Liquid:
- 1 bottle Mexican Beer (we used Corona)
- 1 tsp Whole Cumin Seeds
- 1 tsp Smoked Paprika
- 2 cups of Water or low-sodium Stock
- 2 cloves of Garlic, crushed
- 1 Bay Leaf
- 1 tbsp Kosher Salt
- Dough:
- 2 cups Corn Masa Harina
- 1 tsp Salt
- 1 tbsp cold Wagyu Oil or Lard
- 1 cup leftover Braising Liquid
- Filling:
- 2 cups of the Braised Wild Boar
- ¼ cup chopped Green Onions
- 1/2 Jalapeno Pepper, seeded & chopped
- ½ cup leftover Braising Liquid
- Salsa:
- 10 Spicy Peppadew Peppers, chopped
- 1 tbsp Vanilla Pickled Onions, chopped
- 1 tbsp chopped Cilantro
- Dried Corn Husks
- Salt & Pepper
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Sear the cubed wild boar shoulder in a hot, oiled pot until the cubes are browned on all sides.
3
Add the braising liquid ingredients.
4
Bring the liquid to a boil, then cover the pot and move it to the oven to braise until the wild boar is tender.
5
Strain the liquid off the boar (and reserve it). Shred the meat.
6
Chill the braising liquid until the fat rises to the surface & skim it off.
7
Soak the corn husks in hot water for at least 20 minutes.
8
Mix together the dough ingredients in a large bowl until a dough forms.
9
Mix together the filling ingredients in a separate bowl.
10
Trim the narrow ends off the corn husks to make them a square.
11
Flatten ¼ cup of the dough on the bottom of a corn husk. Put a heaping tablespoon of filling in the middle. Close the dough around the filling, then wrap the husk around the dough & place it on a plate or cutting board with the ends of the husk on the bottom (to hold it closed).
12
Repeat until all the tamales are formed.
13
Put the tamales in a steamer and steam for about 40 minutes.
14
Mix together all the salsa ingredients.
15
Serve the tamales with the peppadew salsa.