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
8 cups corn kernels (fresh or thawed from frozen, preferably white corn, divided)
½ cup chicken broth (divided)
1 whole head of garlic (roasted until completely soft and peeled (can use the roasted garlic from the duck recipe linked below))
1 ½ cups masa harina
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher or coarse sea salt
1 cup duck fat rendered from Spicy Honey Garlic and Orange Roasted Duck (divided, or can use unsalted butter or lard)
2 tablespoons grated piloncillo (or brown sugar)
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