Hot Tamales
- Ready In:
- 25hrs 50mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 1360.77-1814.36 g ground chuck
- 1360.77-1814.36 g ground pork butt
- 4 medium onions
- 12 clove garlic or 29.57 ml minced garlic
- 453.59 g can tomato sauce
- 19.71 ml salt
- 19.71 ml pepper
- 19.71 ml chili powder
- 19.71 ml ground cumin
- 3548.85 ml dry masa harina
- 3312.26 ml of meat juice and water
- 1-2 package corn husk
directions
- Filling: Lightly brown pork and beef in large pot.
- Add onions,garlic and spices.
- Add tomato sauce to meat mixture and let it simmer.
- Approximately 20 minutes or until juice comes to the top.
- When meat is done drain juice from meat mixture and set aside.
- Massarina Paste: Mix dry mixture and liquid together to the consistency of peanut butter.
- Corn Husks: Soak both packages together over night in warm water.
- Wash and drain on a towel in layers and cover with a moist towel to preserved moister until ready to use.
- Cover corn husk with massarina mix and place meat mixture at the outer edge of the husk.
- Roll each up making sure that there is space to turn up the top and the ends of the husk.
- Cooking: The hot tamales are steamed until the hush pulls away from the massarina with out sticking.
- The time is either 45-60 minutes.
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RECIPE SUBMITTED BY
Braunda
United States
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