How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Hot Tamales?

You need 14 ingredients. The key ingredients include: 1 (3 lb) beef shoulder or (3 lb) chuck roast, 4 garlic cloves, 1 teaspoon salt, 2 dozen dried corn husks, and more.

Is Hot Tamales suitable as meat & poultry?

Yes, Hot Tamales falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Hot Tamales?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Tamales Recipe

Name: Hot Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) beef shoulder or (3 lb) chuck roast; 4 garlic cloves; 1 teaspoon salt; 2 dozen dried corn husks; 3 large dried chilies; 2 teaspoons shortening; 1 1/2 teaspoons all-purpose flour; 3/4 teaspoon ground cumin; 3/4 teaspoon salt; 3 cups instant corn masa harina flour; 1 teaspoon salt; 1/2 cup shortening, plus; 1 tablespoon shortening; picante sauce (optional)

1

Combine first 3 ingredients in a Dutch oven. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours or until meat is tender. Drain meat, reserving broth; set broth aside. Shred meat with a fork; set aside.

2

Cover dried cornhusks with hot water; let stand several hours or until softened. Drain well. If husks are too narrow overlap 2 husks to make a wide one. If too wide, tear off one side.

3

Remove and discard seeds from chiles; place in a saucepan, and cover with water. Bring to a boil; reduce heat and simmer 20-25 minutes or until chiles are tender. Drain chiles, reserving 3/4 cup water; place softened chiles in container of blender. Add reserved water and blend 1 minute or until smooth; set aside.

4

Melt 2 teaspoons shortening in a small saucepan; add flour and cumin, stirring until smooth. Cook 1 minute stirring constantly. remove from heat, and stir in 1/2 cup chile mixture and 3/4 teaspoon salt; add to shredded meat, stirring well. Set aside.

5

Bring reserved beef broth to a boil. Combine corn masa, 1 teaspoon salt, and 1/2 cup plus 1 tablespoon shortening in a large bowl. Stir in 1 cup plus 2 to 3 tablespoons hot beef broth to make a stiff dough. Add the remaining chile mixture to the dough, mixing well.

6

Place 2 1/2 to 3 tablespoons masa dough (depending on husk size) in the center of each husk, spreading to within 1/2 inch of the edge. Place 2 tablespoons meat mixture in center. Fold short ends of husks to center, enclosing filling; roll up from unfolded side. Tie with string or strip of softened corn husk.

7

Place a cup in center of a steaming rack or metal colander inside of a large pot. Add enough water to fill pot below rack level and keep tamales above water. Stand tamales on flded ends around the cup. Bring water to a boil. Cover and steam 1 hour or until tamale dough pulls away from corn husk; add more water as necessary. Serve with Picante sauce, if desired.

8

Note: Steamed tamales can be frozen. Allow to cool; place in plastic bag, or wrap them securely in aluminum foil, and place in freezer. To reheat, follow steaming procedure until tamales are thouroughly heated.

Hot Tamales

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