Best Hot Tamales Recipes

HOT TAMALES

Steps:

• In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
• Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
• Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
• While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
• For the dough:
• Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• To assemble the tamales:
• Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• To cook the tamales:
• Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
• Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

HOT TAMALES (LOUISIANA STYLE)

Steps:

• Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
• In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
• Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
• Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
• Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
• In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
• Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.

NEW ORLEANS HOT TAMALES

Steps:

• Start off by sautéing the ground beef and onions until the beef browns and the onions become tender.
• At this point, strain the meat and drain off all but a couple tablespoons of the beef drippings; But KEEP IT IN RESERVE-you'll need it later.
• Then combine into the meat the Rotel tomatoes, the chili mix, the peeled tomatoes, the chili powder, the cumin, the water, and your salt and cayenne pepper.
• Now... bring the mixture to a slow boil; but as soon as the boil begins, reduce the heat to low and simmer everything together (with the cover on the pot) for about 45 minutes to an hour.
• Next, strain the meat again from the juices (but save the juices); Then put the meat back into the pot and stir in the cornbread mix and one cup of meat drippings you saved from the sautéing process.
• At this point, you can adjust the"spicyness" of the tamales by adding either more chili powder or cayenne pepper.
• Then mix everything together extremely well once more- and note- you want the tamale mixture to be moist and pasty, but not"wet".
• Finally, place about a tablespoon of the meat stuffing into the center of a moistened tamale paper, roll the paper around the tamale, and put the rolled tamales into a deep steamer pot.
• Then ladle over the tamales all the juices and drippings you reserved during the preparation process and simmer everything on low for about 45 minutes.
• When you're ready to eat, serve them piping hot.

HOMESTYLE HOT TAMALES - NEW ORLEANS STYLE

Steps:

• Put 150 to 180 tamale papers in water. Put in one at a time, sink it and add another until all are submerged. Set aside.
• Thoroughly combine all ingredients for meat mixture. Roll into finger-sized logs (approximately 150 to 180). Set aside.
• Combine cornmeal and salt with shortening, blending well with your hands. (The dough should be dark yellow and adhere easily to the outside of a meat log; if not, add more shortening.) Enclose each meat log in the cornmeal dough; place on a paper and roll halfway up; then tuck in one side of the paper and finish rolling.
• Cover the bottom of a large pot with chili powder. Add a row of tamales and sprinkle top with chili powder; then add another row, facing in the opposite direction, and sprinkle top with chili powder. Continue in this fashion until all of the tamales are layered in the pot.
• Pour cans of tomato sauce on top; then add water until all tamales are covered. Wait a few minutes (because water will soak into the layers) and pour in additional water until tamales are covered again. Bring to a boil and cook on high for 5 minutes; then reduce heat and simmer for 45 minutes.

HOMESTYLE HOT TAMALES

Steps:

• Mix by hand in a large bowl the meat, onion, 2 ounces chili powder, 1 can tomato sauce, water, salt, garlic powder, black pepper, cayenne and ½ cup corn meal. Prepare two shallow bowls, one with water and one with additional plain corn meal. Take about 1 tablespoon of the meat mixture at a time and shape into a small log. Roll lightly in additional corn meal.
• Roll in paper that has been passed through water (one paper at a time). Close one end and roll up, folding remaining edge under. Put tamales in rows in opposite directions in a large roaster that can be covered and used on the stove.
• Bring two quarts water to a boil and add remaining tomato sauce and 1 ounce chili powder. Cover tamales with mixture, adding more water if needed. Cover and simmer for 2 hours on stovetop. Serve warm with buttered crackers. Tamales re-warm well in microwave.

EASY HOT TAMALES

Steps:

• 1. Mix all of the meat ingredients in a large mixing bowl.Set to the side.
• 2. In a shallow pan mix the cormeal mixture and get a a steam pot ready. I crumble up foil in the bottom of a large pot.
• 3. I take a large rounded tablespoon of the meat mixture and drop it in the dry cornmeal mixture. Roll lightly in mix shapping to make rolls about 3-4 inches long. Place tamale on a wrapper(coffee filter). Wrap and fold in the ends. Stack in a pot to steam.Should make 4-5 dozen.
• 4. Pour steam mixture over tamales and add enough water to almost cover tamales. Bring to boil and and reduce to medium heat and cover. Steam for approx 1 hour and 15 min. Allow the temales to cool before serving.

GRANDMA RUTHS HOT TAMALES

Steps:

• 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.

NEW ORLEANS-STYLE HOT TAMALES

Steps:

• 1. Put all ingredients except the final 3 cups of corn meal into a food processor and mix together very well. 2. With a tablespoon. scoop out the mixture and roll it out into a cigar shape. Then roll it through the corn meal to stick a thick layer of meal onto the meat mixture. 3. Soak paper tamale wrappers in warm water. Put each corn meal-coated cigar onto a paper and roll it up. folding in the ends of the papers to completely enclose the tamale. 4. Put the tamales on their sides in a large saucepan or Dutch oven. alternating direction of layers. Pour water enough to cover all the tamales. plus about an inch. Place on medium fire until the water boils. Lower heat to maintain a simmer and cook. with cover on. for an hour and a half to two hours. Makes about three dozen tamales

HOT TAMALES LIKE YA MAMA MAKES

Steps:

• Place the tamale papers into a shallow baking pan and soak them in just enough water to keep them wet.
• Place the ground beef in a large mixing bowl.
• With a food processor, puree the onions, garlic and Rotel tomatoes with juice. Pour this puree over the ground beef along with the red pepper, black pepper, salt, cornmeal, chili powder and tomato sauce. With your hands work this together until the meat mixture is uniformly and thoroughly blended. Your hands may become stained from the chili powder. Set aside at room temperature for about 30 minutes so that the seasonings can marry. In the meantime, mix cornmeal coating and tamale sauce.
• Cornmeal Coating:.
• In a shallow baking pan, blend together the cornmeal, salt, red pepper and chili powder until thoroughy mixed; set aside.
• Tamale Sauce:.
• In a small bowl combine tomato sauce and chili powder, stirring well; set aside.
• The Work Station:.
• Place a large sheet of aluminum foil on a work surface. This is what you're going to roll the tamales on to keep things tidy. Put within reach the meat mixture, cornmeal coating, tamale papers and the loaf pans.
• Begin Rolling:.
• Using about one (1) tablespoon of the meat mixture, take your hands and roll out an oblong tamale about the size of a Vienna Sausage and toss it around in the cornmeal mixture. It's not necessary to pack the cornmeal on; just a light coating.
• Remove tamale from the cornmeal and wrap it in one of the wet tamale papers. It's best to wrap them from point to point diagonally, tucking in the edges of the paper as you wrap.
• As you finish each one, place it into the aluminum loaf pan. There should be three layers of tamales with 10 tamales on each layer, fitting into the pans perfectly with criss-crossed layers so the tamales cook evenly.
• When all the pans are loaded, pour the sauce evenly over the tamales and fill each loaf pan with "boiling" water. Tightly cover each pan with aluminum foil and place them into an retangular roaster. Finally, fill the roaster with just enough water to come about 3/4 up the sides of the pans. Do Not Overfill.
• Place the roaster on the stovetop, cover it tightly and simmer the tamales for about 2 hours.
• Tips for freezing:.
• If doubling the recipe for freezing, roll and wrap, placing them into loaf pans, ladle on the sauce, cover with heavy-duty aluminum foil and freeze uncooked. Or, for fully cooked tamales, cool, cover tightly with aluminum foil and freeze; defrost in refrigerator.

NEW ORLEANS HOT TAMALES

Steps:

• Saute ground meat and onion unitl browned and rain or cook meat in the rest of sauce drain, shred and return to mixture. Combine everything but cornmeal and simmer for 1 to 1 1/2 hours until tender. Strain meat reserving sauce. Put meat back in pot and add cornbread mixture. Adjust seasonings. Add lard or fat drippings from meat approx. one cup. Mixture should be moist and pasty but not wet. Place approx a tbsp of the mixture in a tamale wrapper and roll tucking in bottom.Place in steamer pot and steam with sauce for at least 45 minutes.

GOOD EATS HOT TAMALES (ALTON BROWN 2009)

Steps:

• MEAT FILLING: In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
• Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours.
• Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
• Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes.
• Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat (and tomato paste if desired) and cook until heated through, 2 to 3 minutes. Remove from the heat.
• WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
• DOUGH: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• ASSEMBLY: Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• TO COOK TAMALES: Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Do not pour the broth into the tops of the tamales. Cover, and simmer until the dough is firm and pulls away easily from the husk, about 30-60 minutes (Alton says 2 hrs, but ours were done much sooner).
• SAUCE: To make a wet sauce to serve with the tamales, after removing them from the broth, add a little tomato paste (about 3 oz) to the broth and simmer till thickened.
• STORING TAMALES: Tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through (we used a steamer basket in the microwave and they were done in 8 minutes, so it makes a great quick munchie snack). :).

HOT (HEART OF TEXAS) PORK TAMALES

Steps:

• In a small bowl, combine chili powder, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Cut the pork into even pieces and place into a 6 to 8-quart pot. Add the half of spice mixture and enough water to completely cover the meat. Cover and bring to a boil. Reduce to low and simmer until the meat is tender and falling apart. When cooled, shred the meat into small pieces, pulling apart with your hands or using 2 forks. Reserve cooking liquid. Place a skillet over medium heat; add vegetable oil. Add onion and cook translucent. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat. While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 1-2 hours. Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and knead together until the lard is well mixed. Gradually add enough of the reserved cooking liquid, 3 to 4 cups. The dough should be moist but not wet. Cover with a damp towel. Remove a corn husks from the water and pat dry to remove excess water. Spread 2 tablespoons of the dough evenly layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Tie with kitchen twine. Stand the tamales upright on their folded ends in same pot used to cook the meat. Add chicken broth. Cover and bring to a boil. Reduce heat to low, simmering until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.

HOT TAMALES RECIPE - (4.2/5)

Steps:

• Tamales Recipe (III) Make the Tamales Hot Tamale Ingredients | Cook Tamale Meat | Make TamalesA) Make the Masa Dough Mix: Start with 2 lbs. of the Masa flour. It comes in a 4 lb bag, use half of it. Now, skim the fat off the broth that you saved from the Pork and Chicken we made earlier. Throw the fat away, and save the broth. Warm the broth from the pork and chicken up. Don't get it hot, just nice and warm. Now put the 2 lbs. of Masa in a large bowl. Add the following dry spices to the Masa: 3 Tablespoons paprika 3 Tablespoons salt 1 Tablespoon cumin seeds 3 Tablespoons Gibhardts Chili Powder 3 Tablespoons garlic powder Mix the spices above into the Masa until it is completely incorporated. Mix well, as you don't want a clump of spices in a tamale. Now add: 2 cups of Corn Oilto the Masa and Spice mixture. After adding the oil, begin to slowly work in 2 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands. If it is too dry, add enough warm water to get it right for spreading. It should be about like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for. B) Prepare the Corn Shucks Soak the shucks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece. C) Build the Tamales After the corn shucks are soft, take some of them out of the water, shake the water off, lay them on the counter on a towel. For clarity now, we will present a series of pictures with the instructions so you can see just how the tamale is built (Click on Picture Thumbnails for an enlarged View):

HOT TAMALES

Steps:

• 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.

NEW ORLEANS-STYLE HOT TAMALES

Steps:

• 4 pounds ground chuck 2 large yellow onions, minced 1/2 cup minced garlic 1 can Rotel tomatoes and green chiles, with juices 2 cans diced green chiles, with juices One 14.5 ounce can petite diced tomatoes, with juices One 2.5 ounce jar Mexican chili powder 1/4 cup plus 2 tablespoons chili powder (regular) 2 tablespoons chipotle chile powder 2 tablespoons paprika 5 teaspoons kosher salt, plus more to taste 1 tablespoon ground cumin, plus more to taste 1 teaspoon cayenne 1 teaspoon Mexican oregano (or regular oregano) 5 cups water Large package of dried corn husks, for rolling tamales 4 1/4 cups white cornbread and muffin mix, such as Martha White (with leaveners)

EASY HOT TAMALES

Steps:

• 1. alot of people really don't know how to eat a cooked tamale. You peel away the husk and just eat the corn filling, discarding the husk! First step is to peel the corn and save the husks
• 2. 2. Wash corn & husks and cut off corn with a knife
• 3. On Stove, boil water, salt, oil. Turn off gas, then add corn meal... chili powder, green chiles, and about a cup of fresh corn. mix well...let cool.
• 4. 4. Place a bit of mixture in two husks. (over-lapping like a X or +.) Fold over four sides and place in steamer open end down.
• 5. 5. Place the steamer over the boiling water and steam the tamales until the contents are hot.
• 6. I use homemade tomatillo hot-sauce on top of these tamales---It's really tangy, hot and garlic. Side dishes of roasted squash and Jersey sweet potato fries.....enjoy!

HOT TAMALES

Steps:

• Combine the first 8 ingredients together, gradually adding in water.
• In a large pot, bring the tomato juice, sauce, water, sugar and salt to a boil.
• Form the tamale mixture into walnut-size balls and drop into boiling juice.
• Boil softly for 30 minutes.
• NOTE: The longer this cooks the more flavorful it becomes.

BIG EARL'S "MY MOMMA'S" HOT TAMALES

Steps:

• Place tamales wrappers in a container and cover with very warm water. You will need to weight them down with an inverted plate and a heavy can so they are completely covered with water.
• Place vegetable oil in a large cast iron skillet over medium heat. When hot add garlic, and chopped onion and cook for 10 to 15 minutes. Add ground beef and continue cooking until the meat is thoroughly cooked. Drain any excess fluid from the meat and set aside.
• Toast chilies in the cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle
• Heat oil in the cast iron skillet. Mix in flour and allow to brown slightly. Pour in beef broth and stir until smooth. Mix in minced garlic, ground toasted chilies, cumin seeds, ground cumin, oregano, red pepper flakes, salt, and pepper. Let mixture simmer for 20 to 30 minutes until it thickens slightly. Add ground beef into skillet, stir well to cover all the meat and cover. Turn heat to low and let simmer 45 minutes. Add more beef broth if necessary to keep mixture from drying out but you do not want the meat sauce runny.
• Add the six cups of water, salt, and pepper to a pot and bring to a boil. Slowly pour in the grits stirring constantly. When all the grits have been introduced, cover the pot, turn the heat down to low and let them simmer for about fifteen to twenty minutes, stirring often. (You can add cheese to the grits if you like cheese grits) When the grits are thick (about the consistency of mashed potatoes) turn the heat off. As long as the heat is on the grits should be stirred frequently.
• Drain water from wrappers. One at a time, wring out the water and flatten out a wrapper (work on a flat surface). Put 1/4 cup of grits into the center of the wrapper and spread into a four inch square. Spread 1 to 2 tablespoons of meat mixture down the middle of the grits leaving one half inch border of grits on all four sides. (You can add some chopped fresh peppers of your choice if you want your tamales spicier) Gently lift up opposing sides of the wrapper (grits should meet at the top) and fold about 1/4 inch of the wrapper down onto itself. Continue to fold 1/4 inch of the wrapper down until there is no more to fold (do not mash the contents down). Then fold up both ends and fold the ends of the wrapper on top of the seam. You may tie both ends with a piece of butcher's twine if necessary to keep them folded. Your tamale should resemble a large sausage wrapped in cloth.
• (See Tip 1) Place tamales in a steamer basket, seam side down. Cover and steam over boiling water for one to two hours, until the grits are firm and holds their shape. Make sure the steamer does not run out of water (Add boiling water if needed). Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in wrappers) to cool, then store in the refrigerator. They can also be placed in a zip lock bag and frozen. They will be just as good when later reheated in the steamer.
• NOTE 1. Cut six by six inch squares out of old white cotton sheets or table cloths. Be sure and wash them good and rinse all the soap and detergent out of them. Momma Used them just as if they were corn husk. After supper momma would wash the used ones twice, discarding any discolored ones, and save the rest for the next time she wanted to make tamales again.
• TIP 1. Instead of steaming the tamales by laying them down in a basket, try inverting a bowl in a large pot and standing the tamales on end around the bowl to create a funnel effect. This will produce a more even distribution of heat. Momma used a small bundt cake pan for her bowl. If she had to add water to the steamer she would just pour boiling water down the opening in the center of the bundt pan.

CAJUN HOT TAMALES

Steps:

• place all vegetable in a food processor until througly mixed.
• add mixture with meat.
• take your meal and place on paper or corn husks.
• add a good portion of meat mixture on meal and wrap oblong way.
• continue over and over place in steamer and steam for 2 hours.
• put chillie power/water/pepper/garlic power/1 can of tomato sauce of tamales.
• tamales can be frozen or canned.

HOT TAMALES

Steps:

• Combine first 3 ingredients in a Dutch oven. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours or until meat is tender. Drain meat, reserving broth; set broth aside. Shred meat with a fork; set aside.
• Cover dried cornhusks with hot water; let stand several hours or until softened. Drain well. If husks are too narrow overlap 2 husks to make a wide one. If too wide, tear off one side.
• Remove and discard seeds from chiles; place in a saucepan, and cover with water. Bring to a boil; reduce heat and simmer 20-25 minutes or until chiles are tender. Drain chiles, reserving 3/4 cup water; place softened chiles in container of blender. Add reserved water and blend 1 minute or until smooth; set aside.
• Melt 2 teaspoons shortening in a small saucepan; add flour and cumin, stirring until smooth. Cook 1 minute stirring constantly. remove from heat, and stir in 1/2 cup chile mixture and 3/4 teaspoon salt; add to shredded meat, stirring well. Set aside.
• Bring reserved beef broth to a boil. Combine corn masa, 1 teaspoon salt, and 1/2 cup plus 1 tablespoon shortening in a large bowl. Stir in 1 cup plus 2 to 3 tablespoons hot beef broth to make a stiff dough. Add the remaining chile mixture to the dough, mixing well.
• Place 2 1/2 to 3 tablespoons masa dough (depending on husk size) in the center of each husk, spreading to within 1/2 inch of the edge. Place 2 tablespoons meat mixture in center. Fold short ends of husks to center, enclosing filling; roll up from unfolded side. Tie with string or strip of softened corn husk.
• Place a cup in center of a steaming rack or metal colander inside of a large pot. Add enough water to fill pot below rack level and keep tamales above water. Stand tamales on flded ends around the cup. Bring water to a boil. Cover and steam 1 hour or until tamale dough pulls away from corn husk; add more water as necessary. Serve with Picante sauce, if desired.
• Note: Steamed tamales can be frozen. Allow to cool; place in plastic bag, or wrap them securely in aluminum foil, and place in freezer. To reheat, follow steaming procedure until tamales are thouroughly heated.