Cajun Gringo Rabbit Tamales Recipe

By Chef Rusty

  • Prep Time
    20 min
  • Cook Time
    1 hr 20 min
  • Serving Size


  • 1 whole rabbit, cleaned and deboned
  • 9 oz chorizo
  • 2 cups tomato puree
  • 1 cup water
  • 1⁄2 cup onion, med dice
  • 1⁄4 cup carrot, med dice
  • 1⁄4 cup celery, med dice
  • 1 1⁄2 Tbsp salt
  • 1 tsp chili powder
  • 1⁄2 tsp smoked paprika
  • 1⁄2 Tbs extra virgin olive oil
  • 4 cups instant masa
  • 8 oz butter
  • 3 cups water
  • 1 Tbsp salt
  • 6 oz chorizo
  • 1 1⁄2 cups corn
  • 1 1⁄2 black beans
  • 1 Tbsp garlic, minced
  • 4 oz queso fresca
  • 8 oz monterey jack


  1. Preheat oven to 375 F.
  2. Mix salt, chili powder and smoked paprika. Rub rabbit meat.
  3. Remove chorizo from casing and sauté at medium heat to render
  4. Sear seasoned rabbit in chorizo fat, about 3 minutes on each
    side, remove from heat and set aside.
  5. Sauté onion, carrot, and celery in extra virgin olive oil in braising
    pan (5 min).
  6. Add tomato puree and water, bring to a simmer.
  7. Add seared rabbit to pan, bring back to a simmer, cover with lid and place in a 375 F oven for 30 min or until rabbit reaches 160 F internal temperature.
  8. Remove rabbit from braising liquid and allow to cool for 10 minutes. Remove from bone, rough chop and set aside.
  9. Remove remaining 6oz of chorizo from casing and sauté in large pan at medium heat (5 min).
  10. Add chopped garlic, corn and beans and sauté (5 min). Add chopped rabbit meat, 1 c of the braising liquid and sauté for 5 minutes.
  11. Remove from heat and set aside.
  12. In mixer, whip butter with paddle attachment until fluffy.
  13. Add masa and mix until incorporated.
  14. Slowly pour in water until the proper dough consistency is reached, do not allow to get sticky.
  15. Grease 9×12 baking dish with softened butter.
  16. Line greased pan with a half inch layer of masa dough on bottom and sides of pan.
  17. Start with a 4oz layer of monterey jack cheese, then 2 oz layer of crumbled queso fresco.
  18. Fill pan with rabbit and vegetable mixture (Leave a 1 inch to top of pan for remaining layers).
  19. Repeat a layer of the cheeses.
  20. Lay 1⁄4 inch layer of the masa dough covering the entire top.
  21. Finish with another layer of the cheeses.

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