Blue Corn Rabbit Tamales: A Native Twist
Santa Fe News Today | 2 Min News | The Daily News Now! · The Daily News Now!
Audio is streamed directly from the publisher (api.fastcast.ai) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Chef Myles Luceros Blue Corn Rabbit Tamales: A Unique Twist on Traditional Flavors
Chef Myles Lucero from Prairie Star created blue corn rabbit tamales for the Notah Begay Third New Mexico Grand Slam event. The recipe features roasted corn, green chile, and tender rabbit confit, making twelve tamales. Soak corn husks in warm water for an hour, then prepare masa dough with blue corn masa, salt, baking powder, and lukewarm vegetable stock. Slow-cook rabbit confit in duck fat or oil at 275°F for four hours. Assemble tamales by sautéing summer squash, onion, roasted sweet corn, green chile, and garlic, then fold in shredded rabbit. Spread masa on husks, add filling, wrap, and steam for 45-60 minutes. Garnish with queso cotija or fresh cilantro. This recipe, from Pride of Place by Gwyneth Doland, adds a Southwestern flair to your next gathering.
Support the show:
Get a discount at https://solipillow.com/discount/dnn.
Advertise on DNN:
[email protected]
This is an automated, high-level news summary based on public reporting.
Report issues to [email protected].
View sources & latest updates:
https://sources.thednn.ai/e797fe6b9ac23a69