Method:
Season the goose legs with salt and pepper, and brown both sides. Add to a crockpot with all other ingredients. Top off with water if needed to cover. Set to high, cook for ~6 hours or until tender enough to shred with a fork.
Remove legs from the crockpot, pull meat off bones, and shred with a fork. Discard bones and cartilage.
Transfer the braising liquid to a saucepan, then use a stick blender to puree. Simmer and reduce until slightly thick, taste and adjust seasoning.
Pour some of the reduced liquid over shredded goose meat, tossing meat to evenly coat.
Make the dough:
Using a stand mixer or hand mixer with whisk attachment, whip lard, baking powder, and salt until light and fluffy.
In a separate bowl combine masa and stock, mix by hand until crumbly.
Using paddle attachment or your hands, fold together masa mixture and lard mixture. The texture should be soft, pliable and a touch sticky. Add splashes of cold water as needed if the dough is too dry.
To assemble:
With the husk, smoother side up, tapered point down, spread a ¼-⅓” thick layer of masa mix in a rectangular shape from the top right corner, 3-4 inches down. Leave 2” of the left side of the husk clean. Place 1-1.5 tbsp of the shredded meat mixture in the center of the masa, fold corn husk over itself and roll tight towards the clean side, twist and fold up the end. If you’d like, you can tie the folded tail end to the tamales with a strip of corn husk.
Place vertically in a steamer (open end up) over boiling water. Don’t pack them in too tight, allow some room for expansion. Steam for 1 hour, then allow to cool down for 20 minutes in the steamer before removing.
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