Total Time:
1 hr 45 min
30 min
1 hr 15 min

25 to 30 tamales

  • Meat Mixture:
  • 5 pounds ground chuck
  • 1/2 cup diced red pepper
  • 1/2 cup dried onions
  • 1/2 cup garlic powder
  • 1/4 cup salt
  • Water, to cover
  • Meal Mixture:
  • 7 1/2 pounds plain cornmeal
  • 1/4 box salt
  • 1 1/2 cups fresh ground onion
  • 1/2 cup fresh ground garlic
  • Chile powder
  • Cumin powder
  • Tamale Boil Mixture:
  • 1 tablespoon salt
  • 1/2 tablespoon garlic powder
  • Dash red pepper
  • Cumin powder and chile powder, to taste
  • 3 ounces tomato paste
  • 1 gallon water
  • Combine all ingredients with water and cook until meat is done. Strain meat and set aside. Reserve liquid for later use.

  • Combine all ingredients and mix well. Grind in grinder and add to meal mixture. Add 1 gallon of reserved liquid from meat mixture. Mix well. Let meat and meal mixtures cool overnight in refrigerator.

  • Combine ingredients in a large pot and put over high heat. While boil mixture is heating, spread meal mixture in tamale wrapper. Add meat mixture to center. Roll tamales. Either corn shucks or tamale papers may be used. Prepare according to package instructions. Place tamales in large pot. Pour boil mixture over tamales and cook for 3 hours. Remove from heat and set aside for 30 minutes. Add more water to cover. Cook for 1 additional hour.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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3.1 7
I open for the recipe and it is not on the site item not reviewed by moderator and published
Okay, so you have to use your instincts when making these. I boiled a 5 lb. pork loin with one head of garlic for 3 hours first in water, then shredded and used in place of the hamberger meat. I also used Chicken Broth instead of water, and I believe the sauce was all the better for it. I was shooting for boiled tamales vs. steamed. Steamed tamales are drier and not as delicous as boiled, and this recipe did the trick. The sauce can be served in small cups on the side and the tamales served in cereal bowls with sauce spooned on top. This is to die for. You can also use the sauce to make tamale soup (thin with hot water (1:1) and by breaking up the tamales after unwrapping and serve in soup bowls. Make sure you make enough tamales because everyone eats more than they think they'll eat. I also added fresh jalepeno slices to some of the tamales and dripped a red food coloring on the corn wrappers to mark the hot ones. These were most excellent. Enjoy this batch, its worth the work! item not reviewed by moderator and published
The recipe is easy to follow but some of the ingredients are not explained enought ie. quater box of salt ? how big of a box. Also the cooking method could be explained more. item not reviewed by moderator and published
c+ grade item not reviewed by moderator and published
This recipe may have been "scaled down" from restaurant service size, but it is extremely vague in preparation. It was written to throw onto the internet in a hurry, not to teach. I want to learn how to make authentic tamales for about 14 people. With the instructions given, I would not even attempt this recipe beginning with 5 lbs of meat. item not reviewed by moderator and published
I was raised on Doe's tamales, my grandmother Mattie actually tied tamales at Doe's, so I was excited when I stumbled across this recipe. The yield ratio is incorrect as I made 96 tamales so be warned prior to beginning this production. The recipe was easy to follow and it was fun to "roll" the tamales. My tamales turned out fairly close to Doe's tamales....I used too much corn meal mixture so my tamales were more doughy than Doe's. I think the art to tamales is practice, practice, practice rolling. Thanks for the recipe Doe! item not reviewed by moderator and published
Bobby has outdone himself of this recipe. It is easy, fun and I didn't destroy the kitchen in the process!!! The only change I made was that instead of adding so much water, I substituted 1/2 of the water with chicken broth. It made the sauce "to die for"!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Skillet Tamale Pie

Recipe courtesy of Food Network Kitchen