Prep 20 mins
Cook 15 mins
The one-and-only Mexican classic tamale.
- 1 lb ground beef
- 2 cups self-rising meal
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3 tablespoons cumin
- 1⁄3 cup melted shortening or 1⁄3 cup oil
- 1 1⁄2 teaspoons salt
- 1 1⁄4 cups milk or 1 1⁄4 cups buttermilk
- Mix all ingredients together in order, blending well.
- Take a heaping tablepoon of the mixture & shape with hands & place on the edge of foil.
- Roll about 3 times, twist ends & place in boiling water for about 15 minute
- Do the same with the rest.
I was craving tamales the other night, and these looked simple enough. I have made them twice now and my husband and I love them! The heat overpowered the taste the first time I made them, so i just used less of each spicy seasoning, and they were awesome the 2nd time around. Thanks for sharing!
I'm sorry but being from Texas and having eaten my share of tamales, I found these to be visually unappealing ( sort of a light brown color ) as well as extremely dry. I gave this recipe 2 stars because the taste wasn't too bad. The cumin came out very well.