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Tamales

Tamales

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 dozen tamale papers (about 1/2 pound)
4 lb lean ground beef
2 lb mild sausage (or hot if you like ‘em spicier)
8 oz chili powder
2 Tbsp black pepper (coarse grind preferred)
2 Tbsp salt
6 cups cooking oil, divided
7 lb self rising corn meal mix
6 dozen small (1" size) rubber bands
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Let's Make It
1
Soak papers in cold water while mixing ingredients. Combine first 5 ingredients plus 2 cups of oil in a large mixing bowl; work by hand until ingredients are well blended.
2
Pinch off balls of meat mixture and shape into 3x1-inch (approx.) logs. Place meat logs on a tray or pan. Continue doing this until mixture is used up.
3
After forming meat “logs” rinse out bowl and prepare batter by combining corn meal plus remaining 4 cups of cooking oil and enough cold water to create a thick paste. When preparation is finished arrange tray of meat logs in front of you with papers and batter to either side.
4
Assembly:
5
Lay a tamale paper on table in front of you, place a blob of cornmeal batter on paper, and shape batter into a patty about 5"x4"x1/4" thick with 4" side nearest you. Next lay a meat log across patty and roll cornmeal up over it by lifting far edge of paper; lay paper flat again and pick up near edge and roll up. When tamale is enclosed within paper (about halfway rolled up) fold sides of paper inward and continue rolling. Make sure sides of paper are tucked in tightly. Place rubber band around middle.
6
Cooking:
7
As assembly progresses place tamales in large cooking pot. When pot is 2/3 full of tamales fill pot with cold water to cover top and place on high heat; bring to a hard boil then reduce heat to medium high. Cook for one hour after boiling begins.
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