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Title: Cat Tamales
Categories: Cat, Game, Mexican
Yield: 18 Tamales
1 Cat; de-boned; cut in strips
1 c Mexican-style chili sauce
2 cl Garlic
1 tb Cumin seeds; crushed
Chili powder; to taste
Salt & pepper; to taste
1 c Water
3 c Corn meal
1/4 c Butter
1/4 c Lard
1 ts Baking powder
1/2 ts Salt
Corn husks
Get a large cutting board and lay out your cat. Lop off the head, the
tail, and the feet with a sharp butcher's knife. These parts of the
cat contain little usable meat, so give them to the dog.
Make a longitudinal incision on the cat's abdomen. Reach your hand
into the body cavity, and remove all of the internal organs. Discard
them--especially the liver. It may look tasty, but the liver of a
felis domesticus is frequently too toxic for human consumption.
Time to skin. As the saying goes, there's more than one way to do it,
but the basic advice is to use a sharp knife to trim off the skin,
and pull it back, snipping away at the muscle tissue. Alternatively,
grab some loose skin near the head stump and, using a pair of pliers,
peel it back off the carcass like a banana or like how you'd skin an
eel, rolling it off the body.
Wash the meat of stray gristle and hairs.
Pour yourself a drink.
Toss one pot of bone-free cat strips right into the frying pan.
Add 1 cup of Mexican-style chili sauce, 2 cloves of garlic, and 1 tb
crushed cumin seeds. Add chili powder, salt, and pepper, to taste.
Fry at a medium-high temperature in a little cooking oil, stirring
occasionally. After 10 or 15 minutes, add 1 cup of water, reduce
heat, and simmer.
Meanwhile, place 3 cups of cornmeal in a mixing bowl. Add 1/4 cup of
butter, 1/4 cup of lard, 1 ts baking powder, and 1/2 ts salt. Mix
well. To this, add one and a half cups of chicken or cat broth. Beat
until you have a light, soft dough.
Now take a small ball of your dough mixture, and spread it out on a
corn husk. Remember to pre-soak your corn husks for an hour or two,
so they will be soft and easy to roll. If you don't have any corn
husks, you can use aluminum foil, in 4x4" squares.
Spread at least 1 tb of your filling down the center of your dough.
Then roll the whole thing up, tucking in the ends of the corn husk,
so it stays together.
When you have 12 to 18 tamales ready to cook, steam them over boiling
water, for about 1 hours.
Garnish with a little lettuce, spread a little salsa over the top, and
they're ready to serve!
Enjoy with a pilsner.
Recipe by Jason Goroncy
Recipe FROM:
<
https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>
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