Warming Quail Tamales: A Perfect January Treat

January calls for comfort food that warms the soul and satisfies the appetite after a long day outdoors. These Quail Tamales bring together the hearty flavours of tender, shredded quail and bold red chili sauce, all wrapped in soft, fluffy masa dough. Steeped in tradition and bursting with flavour, they’re the ultimate winter dish for sharing with family and friends—or indulging on your own!

Ingredients

For the Tamale Dough:

• 4 cups Masa Harina
• 3 cups quail broth
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 1/3 cups lard
• 8-ounce package of dried corn husks

For the Quail Filling:

• 12 whole quail
• 1 large onion, chopped
• 1 bay leaf
• 2 cloves garlic
• 1/2 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Red Chili Sauce:

• 4 dried chilis (e.g., Guajillo or Ancho)
• 2 cups reserved quail broth
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
  

Method

Step 1: Prepare the Corn Husks

1. Soak the dried corn husks in a bowl of very hot water for 30 minutes, or until softened. Drain and set aside.
   

Step 2: Cook the Quail

1. Add the quail, onion, bay leaf, garlic, oregano, cumin, chili powder, salt, and pepper to a slow cooker.
2. Cover the quail with water and cook on LOW for 8 hours (or overnight) until the meat is tender.
3. Remove the quail from the broth, shred the meat, and reserve the broth for the masa and chili sauce.

Step 3: Make the Red Chili Sauce

1. Remove the stems and seeds from the dried chiles, rinsing them under cold water.
2. Place the chiles in a saucepan with 2 cups of reserved quail broth and simmer uncovered for 20 minutes.
3. Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic, and blend until smooth.
4. In the same saucepan, heat the olive oil over medium heat. Add flour and salt, stirring for 1 minute.
5. Strain the blended chili sauce into the saucepan and cook, stirring occasionally, for 10 minutes. Add the sauce to the shredded quail, mixing well.

Step 4: Make the Tamale Dough

1. In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of quail broth until fluffy (3-5 minutes).
2. In a separate bowl, combine the masa harina, baking powder, salt, and cumin. Gradually stir into the lard mixture.
3. Slowly add the quail broth, mixing until the dough is soft, spreadable, and slightly sticky. The texture should resemble creamy peanut butter.

Step 5: Assemble the Tamales

1. Lay a corn husk glossy side up on the counter, with the wide end at the top.
2. Spread about 1/4 cup of dough in a thin layer (about 1/4 inch thick) on the top half of the husk.
3. Place 1-2 tablespoons of the quail filling in a line down the center of the dough.
4. Fold one side of the husk over the filling, then fold the other side to overlap. Fold the bottom of the husk up to close.
5. Repeat with the remaining husks, dough, and filling.
   

Step 6: Cook the Tamales

1. Add water to the bottom of a steamer or Instant Pot. For a steamer, ensure the water doesn’t touch the tamales. Lay extra corn husks on the rack to prevent sticking.
2. Place the tamales upright, open end up. Cover with additional husks or a damp towel.
   • Steamer Method: Bring water to a boil, reduce to a simmer, and steam for 45 minutes to 1 hour.
   • Instant Pot Method: Cook on Manual/High Pressure for 25 minutes, then allow natural pressure release for 10 minutes.
3. Check for doneness by unwrapping one tamale. If the husk pulls away cleanly, they’re ready. If not, steam for another 5-10 minutes.

To Serve

Serve your tamales warm with a side of beans, rice, or a fresh winter salad. They’re perfect for cozy January nights or sharing with friends and family!