Steps:
- Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
- Variation - Mississippi Corn Bread Tamales:
- Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed
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Apon Mia
[email protected]The tamales were a bit dry, but overall they were good.
erica ventura
[email protected]These tamales were delicious! I will definitely be making them again.
Elizabeth Ray
[email protected]The tamales were a bit too salty.
Jonathan Skipper
[email protected]I love this recipe! The tamales are always so moist and flavorful. I've made them several times and they're always a hit.
Buschall Dennis
[email protected]The tamales were good, but they were a bit too greasy.
Lois Isimhanze
[email protected]These tamales were amazing! I made them for a potluck and they were a huge hit. I will definitely be making them again.
sajid anwar
[email protected]The tamales were a bit bland.
David Oji Gomba
[email protected]I've tried many tamale recipes, and this one is by far the best. The cornmeal gives them a unique flavor and texture that I love.
Jose Tecun
[email protected]The tamales were delicious, but they were a bit too time-consuming to make.
Laurence Gough
[email protected]This recipe was easy to follow and the tamales turned out great! I will definitely be making them again.
Bryleigh Wendt
[email protected]The tamales were good, but they were a bit dry.
Numan ali Ali
[email protected]I made these tamales for my family, and they were a huge success. Everyone loved the flavor and the texture.
Waseem alikhokhar
[email protected]The tamales were delicious, but they were a bit too spicy for my taste.
DeyaRing ImTiaj
[email protected]I've been making tamales for years, and this recipe is one of the best I've tried. The cornmeal gives them a unique flavor and texture.
Harry Chaplain
[email protected]These tamales were a hit at my party! Everyone loved them.