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2008 LOUISIANA ALLIGATOR SOIRÉE
2nd Place Appetizer Recipe
Delgado Community College
Louisiana Alligator Tamales
Serves 6-8.
Masa
15 ounces tortilla chips, ground
¼ cup oil
1 egg
¼ cup Michelob beer
Finely grind tortilla chips. Add oil and egg and beer, mixing until a paste consistency is achieved.
Sauce
2 each egg yolks
1 cup vegetable oil
1 tablespoon cumin
1 teaspoon paprika
1 pinch cayenne
Salt and white pepper, to taste
Place the eggs in a blender or high speed food processor. Add the seasonings and puree. With the food processor running slowly drizzle in the oil so that a thick mayonnaise type sauce is reached.
Alligator and Pork Meat
1 medium onion, diced
2 medium tomatoes, diced
2 tablespoons whole garlic, peeled
1 jalapeno, diced
1 quart chicken stock
1 quart water
4 ounces Michelob beer
1 each chili de arbol
1 each dried ancho chili
1 each dried guajillo chiles
1 each dried Anaheim
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
Salt and white pepper, to taste
Lime juice, to taste
16 ounces Louisiana alligator meat
8 ounces pork
Sauté onions, tomatoes, garlic, and jalapeno. Add chicken stock, water, and beer and bring to a simmer. Add dry peppers and remaining seasonings. Add alligator meat and pork and let simmer until the prok is easily shredded by a fork. Remove the meats from the liquid and shred with a fork.
To assemble the tamales, place a wet corn husk on your work surface. Spread with a generous amount of masa. Top the center of the masa with a portion of the shredded meats. Roll the husk, encasing the meat in the masa. Tie or fold over the ends of the corn husk. Steam for 20 minutes and check one of the tamales to see if the masa is firm. If it is then the tamales are done, if not steam for an additional 5 minutes and check again. Repeat the process until the tamales test done.
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