Taos Mountain Yak

Recipe from the kitchen of Joy Robertshaw...

Yak Chuck Eye Steak Tamales

The night before: You'll need to soak the corn husks overnight, and the tamale dough requires refrigerating overnight. Also, note that the tamale sauce will need to be cooked 6 to 8 hours in a slow cooker.

Tamale Dough
1 ½ cups of Masa Harina
¾ teaspoon of baking powder
¾ cups plus 3 tablespoons of yak broth
one third cup of solid vegetable shortening

Mix dry ingredients together. In another bowl beat shortening & butter together until fluffy and creamy. Gradually add Masa Harina mixture alternating with 3
tablespoons of broth until light and fluffy. Mix about 5 minutes in a mixer. Small balls of mix should be able to float in water. Refrigerate overnight.

Sauce
1 teaspoon of cumin powder
2 teaspoon of dried oregano
2 teaspoon of red chile powder
1 can of green chile enchilada sauce
2 green chiles, diced
25 oz Spicy Tuscan tomatoes

Combine all in a slow cooker and cook 6 to 8 hours. Puree.

Yak meat
Cut meat into cubes and sauté in olive oil with 2 sliced leeks and 2 cloves of garlic, sliced or crushed. Add the meat to the sauce to keep moist.

At room temperature, spread tamale dough on corn husks and add the meat mixture in the center then roll and either fold up ends or tie. Steam tamales about 20 minutes, and serve hot.