Christmas Duck Tamales with Guajillo, Cocoa and Orange Sauce

Instructions

1. 1

   Soak the corn husks in a large bowl with very hot water for 30 minutes until pliable. Drain and lightly pat dry.

2. 2

   Place the duck in a pot with 1000 ml (4 1/4 cups) water, half of the onion, half of the garlic, the bay leaves, thyme, 2 tsp salt, and 1/2 tsp pepper. Bring to a boil, reduce the heat, and cook covered for 75 to 90 minutes, until the meat is very tender and pulls easily from the bone.

3. 3

   Remove the duck from the broth. Reserve 600 ml (2 1/2 cups) of the strained broth for the masa. Shred the meat and discard the bones and excess skin.

4. 4

   For the sauce, boil the guajillo chiles in 250 ml (1 cup) water for 10 minutes until softened. Drain them.

5. 5

   Blend the softened chiles with the tomatoes, remaining onion, remaining garlic, cinnamon, cumin, oregano, cocoa powder, piloncillo, orange zest, orange juice, 250 ml (1 cup) water, 1 tsp salt, and 1/2 tsp pepper until very smooth.

6. 6

   Pour the sauce into a saucepan and cook over medium heat for 12 to 15 minutes, stirring often, until it thickens slightly and turns a deep glossy red.

7. 7

   Add the shredded duck to the sauce and cook 10 more minutes so it absorbs the flavor. Adjust salt if needed. Let the filling cool until warm.

8. 8

   Beat the lard in a large bowl for 3 to 4 minutes until lighter and fluffy.

9. 9

   In another bowl, mix the masa harina for tamales with the baking powder and 1 tsp salt. Add this mixture to the lard gradually, alternating with the warm duck broth, until a soft, spreadable, airy masa forms. Beat 5 minutes more.

10. 10

    To assemble, spread one corn husk with the wide end facing you. Spread about 45 g of masa, about 3 tbsp, into a rectangle. Place about 2 tbsp of the duck filling in the center.

11. 11

    Fold the sides of the husk toward the center to enclose the masa and filling, then fold the bottom tip upward. Repeat with the remaining ingredients.

12. 12

    Stand the tamales upright in a steamer with hot water in the bottom, making sure the water does not touch them. Cover with extra husks or a clean towel and steam for 75 to 90 minutes. Keep a gentle simmer and add more hot water if needed.

13. 13

    To check doneness, open one tamal: the masa should release easily from the husk. If not, steam 10 to 15 minutes more.

14. 14

    Let the tamales rest for 10 minutes before serving so the masa can finish setting. Serve hot.

15. 15

    If you want to reheat them, place them in the oven at 300°F / 150°C well covered for 15 to 20 minutes, or steam them again for 10 to 15 minutes.