Best 3 Grandma Ruths Hot Tamales Recipes
In the heart of every family, there exists a cherished culinary gem, passed down through generations, embodying the essence of love and tradition. For some, it's "Grandma Ruth's Hot Tamales," a dish that evokes nostalgic memories and tantalizes taste buds with its unique blend of flavors and textures. If you're yearning to recreate this iconic delicacy in your own kitchen and experience a taste of culinary history, this article will guide you through the journey of creating "Grandma Ruth's Hot Tamales."
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA RUTHS HOT TAMALES
Once thought to have been taken to the grave with her. My father stumbled across my grandmothers recipe a few years after her passing. Loved by the whole family and all her friends. Enjoy!
Provided by Chef Teer
Categories Mexican
Time 3h
Yield 6 Dozen, 2 serving(s)
Number Of Ingredients 12
Steps:
- 1. Note: 1tsp cayenne for milder tamales. Soak corn husk in water several hours before or even overnight to make them softer to work with.
- 2. Combine all ingredients in cast iron skillet and cook until meat is done.
- 3. Follow directions on side of bag to make the corn Masa mix.
- 4. Lay out 1st corn husk on baking "cookie" sheet. Add masa and spread about 16th of an inch thick.
- 5. Add 1-2 spoons of meat and roll oblong (weenie style). One end open, the other end folded.
- 6. Tie the made tamales in bundles of six with 2 lengths of twine cut about 1 foot long.
- 7. Place all bundles of tamales open end up steam basket pot and cover pot with lid.
- 8. Steam tamales for 2 hours.
- 9. Can be frozen or canned. I vacuum seal mine in the bundles of six, freeze and take out as needed. You can Re-heat by steaming, microwaving, or on cookie baking sheet in oven.
- Yields: approximately 6 dozen.
Nutrition Facts : Calories 3794.5, Fat 43.9, SaturatedFat 6.2, Sodium 3469, Carbohydrate 790.5, Fiber 77.9, Sugar 23.6, Protein 99.8
GRANDMA RUTH'S STUFFING
This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.
Provided by Allrecipes Member
Categories Bread Stuffing and Dressing
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
- In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
- Loosely pack stuffing inside turkey cavity before roasting.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g
GRANDMA'S TAMALE PIE
The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.
Provided by princess of doom
Categories Savory Pies
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
- Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
- Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g
Tips:
- Prep your ingredients beforehand: Cut the pork and soak the husks in advance to save time and ensure the tamales cook evenly.
- Choose the right pork: Use a flavorful cut of pork, such as pork shoulder or pork butt, for juicy and tender tamales.
- Season the pork well: Don't be afraid to add plenty of spices and seasonings to the pork mixture, as this will enhance the flavor of the tamales.
- Spread the filling evenly: When assembling the tamales, make sure to spread the filling evenly over the masa dough so that each bite has a good balance of flavors and textures.
- Wrap the tamales tightly: Wrapping the tamales tightly will help keep the filling and masa dough intact during cooking.
- Steam the tamales thoroughly: Steaming is the traditional method of cooking tamales, and it's important to steam them for long enough to ensure that they are cooked through.
- Let the tamales rest before serving: Allow the tamales to rest for a few minutes after steaming before serving, as this will help them set and make them easier to handle.
Conclusion:
Making tamales is a labor of love, but it's also a rewarding experience. By following these tips, you can create delicious and authentic tamales that will impress your family and friends. So gather your ingredients, put on some music, and enjoy the process of making this traditional Mexican dish. ¡Buen provecho!
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