For the tamales:

• 4 cups masa harina (a dried tamale flour available at most Latin American markets)
• 4 cups of mushroom broth
• 1 1/3 cups lard / vegetable shortening (butter can also be used but double the mixing times in the instuctions below)
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 package dried corn husks (available at most Latin American markets)

For the filling:

• 1 duck - smoked (See Below)
• 1 1/4 cups crumbled Queso Fresco (Central American style "fresh cheese")
• 1 bunch of Basil leaves
• 1 cup hot pepper jelly

Top with:

• A ladle of Red Chile Sauce #4 (Red Chile With Smoke Stewed Tomatoes)

Making the filling:

1. Season the skin and cavity of the duck liberally with Chimayo Sunset Rub (or your favorite rub or spice blend).
2. Place the duck in a 225° F smoker with pecan and mequite woods.
3. Smoke the duck until the temperature between the leg and the thigh reaches 180 °F - about 4 to 5 hours.
4. Remove from heat and allow it to cool down.
5. Remove the legs, thighs and breasts from the body of the duck, making sure to remove any excess skin, fat and bones from these cuts.
6. Cut or tear all of the meat into thin strips and place in a medium sized bowl.
7. Sprinkle with a couple of tablespoons of rub and a drizle of olive oil and stir duck to coat
8. Set filling aside.

Preparing the tamale dough:

1. Combine masa harina with mushroom broth and stir until flour is evenly moistened.
2. Combine lard or shortening, salt and baking powder in a large bowl and beat with a mixer at high speed until mixture becomes light and fluffy.
3. Add the masa mixture slowly, spoonfull at a time while continuing to beat mixture until each spoonfull is well incorporated.
4. When all the masa has been added , beat an additional 5 minutes on high speed.

Forming Tamales:

1. Soak corn husks in hot water to cover until they are soft and pliable, about 15 minutes.
2. Separate the larger husks, discarding small or torn husks.
3. Lay out two husks with the tops (the narrow part) pointing in opposite directions.
4. Lay one husk inside the other overlapping all but about an inch and a half of the husks - this creates a kind of canoe shape.
5. Spread 4 to 5 tablespoons of masa dough into the middle of the husks forming a 4 inch square of dough in the middle of the husk.
6. place out several tablespoons of the filling mixture - and place in the center of the square.
7. Place fingers under the edge of the tamale and fold one side over the over the other so that the masa dough covers the filling, and roll the husk up completly.
8. Fold each end over to the bottom of the tamale and place side down into a bamboo steamer.
9. Repeat, filling steamer to capacity.

Steaming Tamales:

I use a Joyce Chen Bamboo Steamer, each steamer basket (there are 2) holds between 6 and 8 tamales, not to tightly packed in order to let the steam to move freely. I find that the Tamales take about an hour to cook in total. I rotate the baskets, bottom to top, once after 30 minutes.

After the tamales are cooked I serve them from the steamer, offering a ladle of Red Chile Sauce #4 (Red Chile With Smoke Stewed Tomatoes), and basil leaves as garnish.