Recipe by Terry Davis
Made from scratch tamales, yummy
Top Review by Dabbler
These savory and slightly sweet tamales were great. I subbed ground turkey for the beef and currants for the raisins with excellent results. I soaked the corn husks in warm water first, as other recipes recommended. Also, decided to serve with avocado salsa. Does anyone have other suggestions for condiments? Terrific recipe.
- 709.77 ml tortilla flour, masa harina
- 473.18 ml warm water
- 236.59 ml butter, refridgerated
- 4.92 ml salt
- 59.14 ml onion, chopped fine
- 1 garlic clove, minced
- 226.79 g ground beef
- 177.44 ml tomato puree
- 118.29 ml apple, peeled cored and chopped
- 59.14 ml raisins
- 29.58 ml parsley, snipped
- 29.58 ml almonds, toasted and chopped
- 7.39 ml vinegar
- 2.46 ml honey
- 2.46 ml salt
- 1.23 ml ground cinnamon
- 1.23 ml ground cumin
- 0.59 ml pepper
Directions See How It's Made
- Mix together tortilla flour and water, cover and let stand 20 minutes.
- In large bowl beat together butter and salt until fluffy.
- Beat in flour mixture until well combined.
- Using Corn husks or aluminum foil as a wrapper add 2 tablespoons dough onto each wrapper until dough is all used up.
- Spread to 5"x3" rectangle on each one.
- In skillet over medium heat saute onion and garlic until onions are clear.
- Add ground beef and cook until no longer pink.
- Drain fat.
- Add remainder of ingredients, cover and cook for 20 - 25 minutes.
- Add 1 tablespoon meat mixture to each tamale wrapper.
- Roll up tamales and seal ends.
- Place tamales on rack in steamer.
- Add water to just below rack level.
- Bring to a boil, cover and steam for 40 - 45 minutes or until tamale pulls away from wrapper. adding water as needed.