Wild Boar Tamales

Wild Boar Tamales

Sarah Mickey All Recipes, Peppadew Recipes, Pimenton/Paprika Recipes, Wagyu Oil Recipes, Wild Boar Recipes Leave a Comment

Wild Boar & Wagyu Oil Tamales

Makes 8 Servings
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.

Wild Boar & Wagyu Oil Tamales
  • 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



Preheat your oven to 350 degrees.

Sear the cubed wild boar shoulder in a hot, oiled pot until the cubes are browned on all sides.

Add the braising liquid ingredients.

Bring the liquid to a boil, then cover the pot and move it to the oven to braise until the wild boar is tender.

Strain the liquid off the boar (and reserve it). Shred the meat.

Chill the braising liquid until the fat rises to the surface & skim it off.

Soak the corn husks in hot water for at least 20 minutes.

Mix together the dough ingredients in a large bowl until a dough forms.

Mix together the filling ingredients in a separate bowl.

Trim the narrow ends off the corn husks to make them a square.

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).

Repeat until all the tamales are formed.

Put the tamales in a steamer and steam for about 40 minutes.

Mix together all the salsa ingredients.

Serve the tamales with the peppadew salsa.

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