Sioux Chef Tamales

Name: Sioux Chef Tamales (Wagmíza Čhoǧíŋ Opémnišpaŋ)
Cuisine: American
Ingredients: ½ to 1 cup water; 3 tablespoons sunflower oil; 2 cups shredded Cedar-Braised Bison, or Smoked Duck; 2 cups shredded Cedar-Braised Bison, or Smoked Duck; 12 to 16 dried corn husks*; 1 cup masa or corn flour; 1 cup masa or corn flour; Generous pinch dried bergamot or oregano; Generous pinch dried bergamot or oregano

Wagmíza Čhoǧíŋ Opémnišpaŋ

Preparation info

Makes about
12

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Often associated with Mexico, tamales are found in every corn-growing region throughout the Americas. We fill them with smoked game and fish, as well as braised bison and assorted beans. They freeze well, so make a few extra to have on hand.

Ingredients

12 to 16 dried corn husks*
1 cup masa or corn flour
½ to 1

Americas
Mexico
United States
Main course
Gluten-free
Central America

Method

To soften the dried husks, place them in a bowl and cover with water. Place a plate on top to keep the husks submerged and let stand until soft, about 4 hours to one day.

In a medium bowl, beat together the corn flour, water, and oil to make a tender but firm dough.

Fill the bottom of a pot with a steamer insert and add about 2 inches of water to the pot. Line the bottom of the