Myles Lucero recently made these tamales as appetizers for the Notah Begay III New Mexico Grande Slam. The menus for events with Begay are more Native-driven, Lucero says, starting from the kind of food that would be served at feast days. If you can’t find duck fat, substitute lard or vegetable shortening.

  • 12 corn husks 
  • 4 cups blue corn masa 
  • 2 teaspoons salt, plus more to taste 
  • 1½ teaspoons baking powder 
  • ⅔ cup duck fat, at room temperature 
  • 2 cups vegetable stock (lukewarm) 
  • 2 tablespoons rendered fat from Rabbit Confit (see recipe) 
  • 2 medium summer squash, diced 
  • 1 small yellow onion, diced 
  • 1 cup roasted sweet corn 
  • 1 cup roasted green chile, finely chopped 
  • 4 cloves garlic, minced 
  • 2 pounds Rabbit Confit (see recipe) 
  • Pepper to taste 
  • Optional garnish: queso cotija, fresh cilantro 

 

FOR RABBIT CONFIT 

If you can’t find rabbit, you can use chicken or other poultry. 

  • 1 whole rabbit, skinned and cleaned, about 2½ pounds 
  • 4 cups duck fat or mild vegetable oil 

Makes 12 Tamales

  1. Soak corn husks in warm water for 1 hour.
  2. In the bowl of a stand mixer, combine masa, 2 teaspoons salt, and the baking powder. Add duck fat and mix with the paddle attachment until fully incorporated (You can also use a fork or your hands.)
  3. Slowly add vegetable stock until the dough has a soft, spreadable texture. Set aside.
  4. In a large skillet over medium heat, add rendered fat and heat until it shimmers. Add the squash, onion, corn, chile, and garlic. Sauté until vegetables are tender and evenly cooked, 8–10 minutes.
  5. Mix in rabbit confit, season with salt and pepper to taste.
  6. Spread 3 ounces (about ⅓ cup) dough evenly over each softened corn husk. Place 3 ounces filling in the center. Fold sides of husk to meet in the middle, then fold over vertically. No need to tie.
  7. Cook the tamales upright in a steamer basket for 45–60 minutes until masa pulls away from husk easily. Garnish cooked tamales, if desired.

FOR RABBIT CONFIT

  1. Heat oven to 275°.
  2. Place rabbit in a large pot and cover completely with duck fat.
  3. Cook for 4 hours until meat is fall-off-the-bone tender.
  4. Let cool, then remove meat and reserve fat. Carefully pull meat from bones, checking thoroughly for small bones.

This recipe originally appeared in “Pride of Place” by Gwyneth Doland.