"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

HOT TAMALES Recipe

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This recipe for HOT TAMALES, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken
1 lb. beef roast
1 lb. port roast
1 medium onion, finely chopped
1 tbsp. chili powder
1 tsp. salt
Self rising cornmeal
Corn Shucks (dried and trimmed to about 6 inches, or you can purchase at a Mexican Specialty Store)

Directions:
Directions:
In a large pot boil the chicken, beef and pork roast cover with water, cook until tender. Add more water as needed to keep the meat covered.

Remove the meats, cool to handling temperature. Grind meats in a grinder or processor. Place in large mixing bowl and add onion and seasoning, mix well. Add a little broth if too dry.

Fill a large pot with water and bring to a boil. Remove from heat, add corn shucks and let soak for about 15 minutes. Drain. Cool to handle.

Make a paste of cornmeal and broth, adding additional chili powder to cornmeal. Spread cornmeal mixture on a corn shuck, roll the meat mixture in hand to about cigar size, place on cornmeal mixture and roll. Tie ends securely with cooking twine.

In a large pot add the left over broth and water to about half of the pot. Bring to a boil. Drop the tamales in the water, several at a time and boil for about 30 minutes. Remove and continue to cook this way until all tamales are made.

Personal Notes:
Personal Notes:
This takes time but is worth it if you like tamales. Original Mexican you will enjoy. Serve with ketchup over the tamale.

 

 

 

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