Hot Tamales – a delicious recipe with corn husks, pork sausage, ground chuck, chili powder, salt, yellow cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place corn husks in a large container; cover with hot water. Let stand 1 to 2 hours or until softened. Drain well; pat dry.
2
Combine meat, chili powder, and 1 tablespoon salt; mix well.
3
Combine cornmeal, 1 1/2 teaspoons salt, shortening, and boiling water in a large mixing bowl; stir until shortening melts and mixture is well blended.
4
Place 2 tablespoons cornmeal mixture down center of each husk; spread to within 1/2 inch of edge. Place 2 tablespoons meat mixture on cornmeal, spreading evenly. Fold sides of husk to center, enclosing filling completely. Fold pointed end under; tie with string or strips of corn husk. (If husks are too narrow, overlap 2 husks to make a wide one. If husks are too wide, tear off one side.)
5
Layer tamales in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 40 minutes. Drain well. Serve tamales in husks. Remove husks before eating.
1315
kcal
Calories
116
g
Fat
55
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 to 2 1/2 dozen dried corn husks, 1/2 pound bulk pork sausage, 1 pound ground chuck, 3 tablespoons chili powder, and more.
Yes, Hot Tamales falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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