"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Hot Tamales Recipe

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This recipe for Hot Tamales, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 17, 2005


1 lb. ground chuck
3 Tbs. corn meal
1 tsp. granulated garlic
1/2 tsp. Cayenne
1/4 tsp. white pepper
1/4 tsp. black pepper
1 tsp. salt
1 tsp. cumin
1/4 tsp. turmeric
1/4 tsp. ground cardomom
Pinch nutmeg
1/4 cup tomato paste
1/2 cup dry red wine
1 large onion, chopped very fine
3 cups yellow corn meal

Put all ingredients except the final 3 cups of corn meal into a food processor and mix together very well. With a tablespoon, scoop out the mixture and roll it out into a cigar shape. Then roll it through the corn meal to stick a thick layer of meal onto the meat mixture. Soak paper tamale wrappers in warm water. Put each corn meal-coated cigar onto a paper and roll it up, folding in the ends of the papers to completely enclose the tamale. Put the tamales on their sides in a large saucepan or Dutch oven, alternating direction of layers. Pour water enough to cover all the tamales, plus about an inch. Place on medium fire until the water boils. Lower heat to maintain a simmer and cook, with cover on, for an hour and a half to two hours.

Number Of Servings:
Number Of Servings:
Makes about three dozen tamales.




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