Grandma Ruths Hot Tamales

READY IN: 3hrs
YIELD: 6 Dozen




  • 1. Note: 1tsp cayenne for milder tamales. Soak corn husk in water several hours before or even overnight to make them softer to work with.
  • 2. Combine all ingredients in cast iron skillet and cook until meat is done.
  • 3. Follow directions on side of bag to make the corn Masa mix.
  • 4. Lay out 1st corn husk on baking "cookie" sheet. Add masa and spread about 16th of an inch thick.
  • 5. Add 1-2 spoons of meat and roll oblong (weenie style). One end open, the other end folded.
  • 6. Tie the made tamales in bundles of six with 2 lengths of twine cut about 1 foot long.
  • 7. Place all bundles of tamales open end up steam basket pot and cover pot with lid.
  • 8. Steam tamales for 2 hours.
  • 9. Can be frozen or canned. I vacuum seal mine in the bundles of six, freeze and take out as needed. You can Re-heat by steaming, microwaving, or on cookie baking sheet in oven.
  • Yields: approximately 6 dozen.