re: Tried Some Mamita's Hot Tamales Today

Manuel’s Hot Tamales Clone

This was from a handwritten sheet of paper a friend allowed me to copy.

My Variation: Cook the meat with the seasonings. Don't drain the grease. Let it cool and then chill in the fridge. When it's very chilled, stir the meat mixture to distribute the grease evenly. Then roll the tamale logs in the cornmeal mixture.

Manuel's used parchment paper for wrapping.

Be prepared for them to be very greasy - that's what makes them good.

Tamales:
2 large onions, chopped
1 bell pepper, chopped
4 lbs ground beef
8 oz tomato sauce
½ cup Crisco shortening (only if meat is very lean)
2/3 cup corn meal
1 cup chili powder
2 tbsp salt
2 Tbs garlic powder
4 Tbs ground cumin
2 Tbs cayenne, or to taste

Cornmeal mixture:
4 cups cornmeal
1 1/3 Tbs salt

Sauce:
8 quarts water
4 Tbs salt
chili powder, to taste

Other
corn husks or paper to wrap tamales


1. Mince onions and bell pepper in food processor. Add to other ingredients (except corn husks). Mix together thoroughly. Form into oblong balls.

2. Make the cornmeal mixture by combining the cornmeal with the salt. Roll balls in corn meal mixture.

3. Wrap in papers or husks (which have been pre-soaked) and lay in a large pot with a metal trivet in the bottom to prevent burning. If you are using papers, dip one half into warm water and squeeze out the water when you wrap the tamale. Wrap them on the wet end and fold over the dry end. Alternate the ends of the tamales as you lay them in the pot as close together as possible.

4. Pour boiling sauce over the tamales to cover. Bring to a boil, lower fire and simmer 2 hours.


See the grease in these pictures?