Hot Tamales

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First of all, to Jan, who commented earlier, the recipe said bring up to a boil, which should take about 12 minutes, it did not say boil for 12 minutes.
This is the first time I've attemped tamales, and since I watched the episode twice, I felt ready to roll. Since the recipe didn't specify fine or coarse corn meal, I used mostly fine with a little coarse thrown in. They were a little dense, but still yummy. I was worried about the amount of spice, but it worked out fine. I followed the recipe as written, and it was great. I got my 18 year old to help me with construction, so he enjoyed them even more because he had a hand in making them. I cooked them in my pasta basket in a large stock pot, and that worked out very well. Although the recipe states 4-5 dozen, I only got 3 1/2 dozen, but that we plenty for us, and a perfect fit in the pasta basket. Thanks again Alton, you always come through.

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These has to be the very best tamales I have ever had they are wonderful and so delicious

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Brandee was mistaken in her correction regarding the cooking of the tamales - as the episode indicated, hot tamales are cooked very differently than traditional tamales, and while the traditional variety is indeed steamed, the hot variety is simmered in its liquid - that's why we are to stack them in the pot with the open ends facing up, so they don't get wet while cooking.

The tamales came out looking and tasting great, even if the recipe was quite laborious. In addition, I only was able to make 26 tamales before running out of dough while using the 2T amount specified in the recipe.

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I've made these tamales two times now and they're awesome. They have the authentic flavor that I've been looking for and they're HOT. I didn't make the cornmeal masa. I just used the pre-mixed that you buy in stores. I've never been good at mixing the masa. I boiled them in the water that I cooked the meat in just as the recipe says, and they came out great. The only problem is, now I've got my neighbors, family, all of their friends and co-workers hounding me for more. Great recipe. Making it again this weekend and trying chicken.

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I made the Hot Tamales with corn meal and I did boil them for 12 minutes like the recipe said. Then I uncovered them and cooked them for 1-1/2 hrs. The corn meal was dry and gritty. Was my problem in the mixing or the cooking? The flavor was good but I would like to try to make them again and have them come out better. Can anyone help?

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The way this recipe is written states, "cover them until the liquid comes 1" below the top of the tamales." It should state, "cover them until the liquid come 1" below the tamales." I had this show DVR'ed and watched it twice to make sure it was correct.

Following these instructions as they are would lead us to believe we are to boil the tamales in the liquid. I have never seen this done and AB clearly used a steamer basket in the bottom of a pot and stated, "fill with water until it reaches 1" below the bottom of the steamer basket."

With that said, these were fantastic tamales and I encourage anyone wanting to try this recipe to please do so. They have a wonderful flavor and with such a great technique, the possibilities are endless for fillings.

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Beth on the subject of what tamale masa is made out of, really it depends on the type of tamale that you're looking for. I'm honestly not a fan of the masa flour tamales, to me, they taste like something canned. I found this corn meal more palatable as in my country (Honduras we actually have what we call a nacatamal which is made of white corn meal and when my family makes it, there's a bit of cilatro in the actual masa, so before you cook them they look green. There's also what my family calls montucas in which we use primarily, fresh, sweet corn in the masa with only a little bit of masa harina, just for binding. Heck, in Peru, they use a masa that is entirely concocted out of platains. All of these are really great.
Then again, you were looking for the Mexican tamale, which nowadays they use primarily pork. Since, I think that's what you're looking for. You'd take the pork mixture from here and the masa mixture from the Turkey tamale and be set.
Just keep in mind that there is really no 'one' way to make a tamale, so correcting AB on this would be incorrect. Especially, since, he does mention this before even beginning to fabricate a tamale.

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To Beth: had you watched the show, you would have seen that this recipe hails from the south; the US south. Tone it down please. He made Mexican tamales at the beginning of the show.

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Alton Brown!! the recipe you placed on this website is different than the show!!!!
You don't ever make tamales with CORNMEAL you make it with CORNFLOUR!!!!
If your cooking staff corrected this mistake these would be ok. not enough spice and no sauce that's traditionally in the 'REAL TAMALES FROM MEXICO' for me...more to the southern roots you grew up with!
I do appreciate you doing masa on the show but the recipe here needs to be changed!

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Haven't made this yet, but just reading the ingredients, i can already taste this. Tamales are a lot of work and really take 2-3 days. The meat though lends itself to many other uses. Add some beans for a great chili, served alone or over rice or noodles. also, in a soft taco with some salsa and homemade guacamole. Yum! use your imagination.