Bob Wade (Deer) Tamales
Deer tamales with rich, savory meat filling infused with cumin, garlic, and chili flavors, wrapped in corn husks—perfect for festive gatherings or hearty comfort food.
Ingredients
- 6 1/2 lb. lean pork roast ⓘ
- 6 1/2 lb. venison or beef roast ⓘ
- 4 tsp. ground cumin
- 2 tsp. ground black pepper
- 2 whole bulbs garlic, minced ⓘ
- 2 tsp. black peppercorns ⓘ
- 3 oz. bottle chili powder ⓘ
- 1 1/4 c. salt or less
- 1/4 c. picante sauce ⓘ
- 2 Tbsp. ground fresh green chilies ⓘ
- 3 lb. dried corn shucks ⓘ
- 15 lb. prepared masa ⓘ
Instructions
- Place the pork and venison or beef roasts in separate kettles, cover with water, and boil until tender.
- Reserve the pork broth.
- Allow the meat to cool, then grind it finely.
- Melt 1 pound of lard in a large kettle and combine it with the ground meat, mixing well.
- Add ground cumin, black pepper, minced garlic, chili powder, salt, picante sauce, and green chilies if desired. Stir until well mixed.
- If the mixture seems dry, add pork broth until it reaches the desired moistness.
- Simmer uncovered until flavors are absorbed.
- Skim off any excess grease and save it for the masa.
Tips & Substitutions
To enhance the flavor of your tamales, consider marinating the meats overnight in the spices before cooking. If you don't have lard, vegetable shortening can be a suitable substitute, though the texture may differ slightly. For a spicier kick, add diced jalapeños or a splash of hot sauce to the filling. Ensure you soak the corn shucks well to make them pliable for wrapping.
Serving Suggestions
Serve these delicious tamales with a side of picante sauce or fresh salsa for dipping. They pair wonderfully with Mexican recipes like Chilli Beans or can be enjoyed alongside a refreshing salad for a balanced meal. Consider serving with a side of rice or beans to round out the meal.
Storage & Reheating
Store any leftover tamales in an airtight container in the refrigerator for up to a week. To reheat, steam them for about 15-20 minutes until heated through, or microwave them wrapped in a damp paper towel for a few minutes. They can also be frozen for longer storage; just be sure to wrap them tightly.
Nutrition & Diet Analysis (per serving)
Each serving of Bob Wade (Deer) Tamales contains roughly 2853 calories, with 203g protein, 285g carbohydrates, and 147g fat. It is an excellent source of protein (406% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (220% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use only one type of meat for this recipe?
Yes, you can use just pork or venison/beef if you prefer. However, combining both meats adds a depth of flavor that makes the tamales more unique. Adjust the seasoning based on the meat choice to maintain a well-balanced taste.
What if I can't find dried corn shucks?
If dried corn shucks are unavailable, you can use parchment paper or aluminum foil to wrap the tamales. Just ensure they are tightly sealed to prevent the filling from leaking during cooking.
Can I make these tamales ahead of time?
Absolutely! You can prepare and assemble the tamales a day in advance, then steam them when you're ready to serve. They also freeze well, so you can batch cook and enjoy them whenever you crave a homemade treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).