Hot tamales
80 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | pounds | Ground beef |
| 3 | tablespoons | Garlic powder |
| 5 | tablespoons | Salt |
| 1½ | tablespoon | Pepper (cayenne) |
| 4 | mediums | Onions |
| 12 | ounces | Tomato sauce |
| 18 | ounces | Tomato paste |
| 1 | tablespoon | Salt |
| 6 | ounces | Water |
| ¾ | cup | Yellow cornmeal |
| 3 | tablespoons | Chili powder |
| 4 | tablespoons | Cumin powder |
| 1½ | tablespoon | Black pepper |
| 1 | pack | Corn shucks |
| 15 | cups | Water |
| 6 | tablespoons | Chili powder |
Directions
SAUCE MIX
Mix together beef, seasonings and cornmeal. Put onions tomato sauce and water in blender. Add to rest of ingredients and mix well. Roll about 1 tablespoon in palm of hand oblong and roll in corn meal. Wet the tamale papers and put the meat mixture in the corn husk. Fold on one end and roll.
Put 1 layer and then in the opposite direction lay another row.
Place them in a heavy pan or roaster. Place ingredients for sauce in a large pot. Bring to a boil. Place a rack or an oven utensil on top of tamales so they don't float. Pour hot mixture over this and cook across 2 burners on very low heat for 2 hours.
Velma Hession
Makes about 80 tamales depending on how large you make them NOTE: This recipe comes from my sister's Cajun MIL and is RATHER HOT.
I use much less red pepper than the recipe calls for (about 1 teaspoon instead of 1-½ tablespoons) and come out with a nice mild "burn". Nancy Submitted By NANCY COLEMAN On 12-01-94