Bison Short Rib Tamales
Bison Short Rib Tamales

Ingredients
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5 pounds bison bone in short ribs - about 14 ribs
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Salt and pepper
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2 bacon slices, cut into 1-inch pieces
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4 large shallots, quartered
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4 carrots, peeled and cut into 3-inch pieces
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2 ribs of celery, chopped
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1/2 tsp crushed red pepper flakes
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6 garlic cloves, chopped
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2 star anise
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4 sprigs of fresh thyme, plus more for garnish
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3 TB tomato paste
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1 cup dry red wine
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2 TB packed brown sugar
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2 TB balsamic vinegar
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2 TB Worcestershire sauce
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2 cups beef stock
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2 cups Maseca Tamal corn flour or other masa meal
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1 1/3 cups chicken broth
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1 tsp baking powder
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1 tsp salt
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2/3 cups vegetable shortening
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1 can (8 oz) of tomato sauce
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1/2 tsp ground cumin
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1/4 cup chili powder
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1 TB kosher salt
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1 tsp freshly cracked black pepper
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1/4 tsp chipotle powder
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2+ cups chicken broth (enough to keep tamales covered for 2 hours of cooking)
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12 hatch green chiles
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1-2 TB olive oil
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1 1/2 cups white onion, diced
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2 cloves garlic
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4 cups chicken broth
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2 TB corn starch
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1 tsp ground cumin
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1/2 tsp oregano
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1 TB apple cider vinegar
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Salt and pepper to taste
Short Ribs
Masa
Cook Sauce
Green Chile Coulis
Directions
Short Ribs
Season short ribs generously with salt and pepper and set aside
Set Instant Pot to Sauté. Add bacon and cook until lightly golden, about 5 minutes. Remove bacon and set aside, leaving bacon fat in pot
Working in batches, sear ribs on all sides, 4 to 5 minutes per side. Set aside
Add shallots, carrots, celery, red pepper flakes, and garlic, and cook until vegetables are slightly softened, about 3 minutes
Add star anise, thyme, and tomato paste and stir until fragrant, 1 minute
Add red wine, bring to a simmer, and use a wooden spoon to deglaze bottom of the pot, 3 minutes
Turn off Sauté function and add brown sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon
Season with salt, then secure lid and set to Pressure Cook on High for 90 minutes
Let pot naturally release pressure for 15 minutes, then carefully complete depressurization using quick release
Remove bones and shred meat
Masa
Mix corn flour, baking powder, and salt in bowl
Add the chicken broth and mix thoroughly with your hands
Add the shortening and continue to mix with your hands until consistent
Cook Sauce
Combine all ingredients
Bring to a boil then remove from heat and set aside
Make Tamales
Cut parchment paper into ~7-inch squares
Take a handful of Masa and roll into a ball and pat onto parchment paper thinning into rectangle
Place shredded short rib meat into middle of masa dough
Push the sides of the parchment paper together to make the masa an enclosed tube around the meat. Roll the parchment tightly and twist the ends shut
Stack the tamales in a stock pot or dutch oven with the parchment seam down
Cover the tamales with the Cook Sauce (If the tamales aren’t completely covered, add additional chicken broth)
Bring this to a low simmer
Cover and cook for 2 hours
Remove tamales from cook sauce and unwrap on a plate
Serve with chili, Green Chile Coulis (see below), pico de gallo, and/or cheese.
Green Chile Coulis
Preheat broiler to high
Place green chiles on baking sheet, spread out evenly
Broil peppers for ~10 minute, turning often until skin begins to char and bubble
Remove from oven and place in a large plastic bag to steam and cool
Sauté onions and garlic in olive oil for 5-10 minutes
Add corn starch and stir mixing with the remaining oil and liquid from the vegetables
Add ~1 cup of chicken broth continuing to stir, cook for 1 minute.
Remove peppers from bag, destem and deseed
In a blender, combine peppers, onion/garlic mixture, and all other ingredients
Blend on high until desired consistency