Hot Tamales

Ingredients

  • 2 medium onions
  • 1 tbsp. salt
  • 4 cloves garlic
  • 2 tbsp. chili quick
  • 6 tbsp. chili powder
  • ½ cup water
  • 1 can Rotel tomatoes (10 oz.) and 1 can Hunt’s tomato sauce (8 oz.)
  • 2 Jalapena peppers (more or less to taste) (Jalapeño)
  • 1 tbsp. comino (use the seed type; comes in spice bottle) (Cumin)
  • 1 lb. beef ground — Handwritten note: (meat doesn’t have to be exact; I always use a little more beef)
  • 1 lb. pork ground
  • ½ cup corn meal

Steps

    1. Blend onions, salt, garlic, chili quick, chili powder, water, rotel, jalapeno, and cumin into blender
    2. Combine both meat mixture and blended mixture thoroughly and let stand a few minutes.

 

Corn Meal Mixture

  • 2 cups of corn meal
  • 1 tbsp. salt
  • 1 tbsp. chili powder

 

Steps

  1. Mix all ingredients

 

Steam Mixture

  • 1 8 oz. can Hunt’s tomato sauce
  • 2 tbsp. salt — Handwritten note: only ½
  • 2 tbsp. chili powder
  • 2 tbsp. chili quick
  • 1 can Rotel tomatoes

 

Building Tamales

  1. Drop 1 rounded tbsp. of meat mixture into corn meal and salt and chili powder mixture (just put some corn meal and salt and chili powder to taste in a pan like you were going to bread something) and roll lightly shaping into a 2″ long roll. (Corn meal will stick to the meat mixture).
  2. Place on wet tamale paper and fold securely.
  3. Stack tamales in large thick sauce pan and cover tightly, after you pour steam mixture over and simmer (low fire) for 1 hour and 30 minutes or longer. When you use pork meat in your tamales cook for two hours.