Directions: |
Directions:Mix all dry ingredients together. Pour in liquids and mix. Add mixture to raw meat and mix well, very well!
Note: keep the finished mixture cool, never let it get room temperature; you don’t want it to spoil. Put it in the fridge if you have to.
Put separate coffee filters so they are easy to pick up and place in a bowl of water.
you’ll add papers as you need them….! They need to be in the water only a minute or so. (good-n-wet)
place a paper on the plate, grab a small handful of meat mix and form it into what appears to be a tamale (about 2 Tbs.), roll it in the cornmeal, place it on the paper, wrap it and put it in the pot.
One end will be open (that’s what you want…juices go in when cooking) Place the tamale on the paper near one end and fold the long end of the paper up towards the short end (kind of like a burrito)
Fold over to begin the roll and then continue the roll.
Next: lay the tamales down in the pot (don’t stand them up). Lay them in rows and then cross them as you stack them as shown here. Layering like this makes them easier to take them out of the pot once they're done.
Step 2: Make your cooking sauce!
3 - 8 oz. Tomato Sauce
3 Tbs. Chili Powder
1 ½ Tbs. Onion powder
1 Tbs. Garlic Powder
1 Tsp. cayenne
½ tsp. salt
1 Tbs. Sugar
2 cups bay water or regular water…
Mix all well and pour over tamales. Add water to cover tamales 1/2". Cook for 1 1/2 hours covered. (Start on medium heat to get boiling then lower heat to a slow boil and cover.)
Hint: let sit for about an hour or more before removing (eating)…
Recipe notes:
The sugar neutralizes the acid (heartburn) in the tomato sauce, (DON’T LEAVE IT OUT), it’s not used to make the tamales “sweet”.
Double or triple the recipe – no problem…
Be careful with the pepper…
Feel free to add chopped fresh spices (onions, garlic whatever!) Hey, it’s your company that has to eat it! Seriously, you can put the fresh stuff in but keep in mind that the cooking time is short and flavors don’t have long to come out, unless however, you let the batch sit on the stove (or fridge) for hours (which ain’t a bad idea to begin with!).
Consider cooking them the day before the gang comes over and leave them in the fridge. Reheat as needed.
Freezes well, put in Ziplocs with liquid. |
This recipe for Hot Tamales is from