Ingredients
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
Directions
Combine all ingredients with water and cook until meat is done. Strain meat and set aside. Reserve liquid for later use.
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
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.
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 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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By mamabear_pa_2264843
millsap, TX
on June 16, 2011
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I open for the recipe and it is not on the site
By ttopoli1_2371627
Farmington, NY
on June 28, 2005
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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!
By 3jandl_2370680
Napa, CA
on March 27, 2005
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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.
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