Hot Tamales

Recipe by Braunda
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25hrs 50mins
SERVES: 20-40
UNITS: US

INGREDIENTS

Nutrition
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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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