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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Prince irfan Etc
[email protected]The tamales were a bit bland for my taste, but they were still good.
Joyanta Das
[email protected]These tamales are a great way to use up leftover chicken or pork.
Muzamil darra
[email protected]I'm not a huge fan of tamales, but I really enjoyed these. They're not too heavy or greasy.
Jose Delapaz
[email protected]These tamales are the perfect party food. They're easy to make ahead of time and they're always a hit with my guests.
Fatemeh rahimi
[email protected]The masa was a bit too thick for my liking, but the filling was delicious.
Sanam wry
[email protected]I've never made tamales before, but this recipe made it easy. The instructions were clear and concise, and the tamales turned out great!
sobi jan
[email protected]The tamales were a bit too spicy for me, but my husband loved them.
Zhyar A. Mahmood
[email protected]I love the addition of the cheese and olives in the filling. It gives the tamales a really unique and flavorful twist.
Rose Addo
[email protected]These tamales are a lot of work to make, but they're totally worth it. They're so delicious and authentic.
Emmanuel Anyebe
[email protected]The filling was a bit too dry for my taste, but the masa was perfect.
Erin Wold
[email protected]I've tried many hot tamale recipes, but this one is definitely my favorite. It's easy to follow and the results are always amazing.
Moon Akhter Shishir
[email protected]OMG! These hot tamales are the bomb! They're so flavorful and moist, with just the right amount of heat. My family loved them!