Skillet Corn Tamal with Duck Fat and Roasted Garlic
"Skillet Corn Tamal with Duck Fat and Roasted Garlic from Pati’s Mexican Table Season 11, Episode 6 “Pioneering from Farm to Table”..."
INGREDIENTS
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8 cups corn kernels (fresh or thawed from frozen, preferably white corn, divided)
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½ cup chicken broth (divided)
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1 whole head of garlic (roasted until completely soft and peeled (can use the roasted garlic from the duck recipe linked below))
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1 ½ cups masa harina
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon kosher or coarse sea salt
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1 cup duck fat rendered from Spicy Honey Garlic and Orange Roasted Duck (divided, or can use unsalted butter or lard)
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2 tablespoons grated piloncillo (or brown sugar)
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