"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hot Tamales Recipe

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This recipe for Hot Tamales, by , is from The Nelson-Angelo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mildred Nelson
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c ground beef or chicken
2 T chili powder
2 T chopped onions
1 clove garlic chopped very fine
½ t Camino seed
½ t r or red pepper
1 t salt
4 T broth

Directions:
Directions:
Mix the ingredients thoroughly. Next make a “masa” as follows:

1 t salt 2 T shortening
2 c corn meal Hot water or broth

Add salt and shortening to corn meal. Scald mixture with hot water or broth; using enough liquid to make a soft dough. Let set 10 minutes and work again, adding more water if necessary.

If using shucks, use shucks from long ears of corn by clipping of ends. Put into a large pot and cover with boiling water, bring to boil, cover and set aside. Remove and dry a few at a time. Place shucks on flat surface and with a spoon spread masa on shuck over area 3 ½ inches long by 2 ½ inches wide. In the center of this place a rounded tablespoon of the meat mixture and spread. Roll up the shuck and clip to within 1 ½ inches of the masa on each end. Turn ends down. Pack in a container so tamales will be on a rack above water or broth, steam on top of stove for 45 minutes to 1 hour or until shuck and dough separate easily when one is unwrapped.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
First published - 1960 Garvin County Cookbook

 

 

 

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