HOT TAMALES
Back in 1964 my mother and father was into the PTA at school. They took over the schools lunch room to make these for PTA funds. As I have been told was alway a wonderful turn out. I am not sure of the amount it makes. But I do know this is fun for all to get everone to help.
Provided by Braunda
Categories Weeknight
Time P1DT1h50m
Yield 20-40 serving(s)
Number Of Ingredients 12
Steps:
- Filling: Lightly brown pork and beef in large pot.
- Add onions,garlic and spices.
- Add tomato sauce to meat mixture and let it simmer.
- Approximately 20 minutes or until juice comes to the top.
- When meat is done drain juice from meat mixture and set aside.
- Massarina Paste: Mix dry mixture and liquid together to the consistency of peanut butter.
- Corn Husks: Soak both packages together over night in warm water.
- Wash and drain on a towel in layers and cover with a moist towel to preserved moister until ready to use.
- Cover corn husk with massarina mix and place meat mixture at the outer edge of the husk.
- Roll each up making sure that there is space to turn up the top and the ends of the husk.
- Cooking: The hot tamales are steamed until the hush pulls away from the massarina with out sticking.
- The time is either 45-60 minutes.
Nutrition Facts : Calories 622.7, Fat 23.7, SaturatedFat 8, Cholesterol 93.2, Sodium 690.1, Carbohydrate 70.5, Fiber 1, Sugar 2, Protein 33.4
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Matheos B
[email protected]I'm not a big fan of tamales, but I tried this recipe and was pleasantly surprised. They were really good!
James Merritt
[email protected]These tamales were a lot of work to make, but they were worth it. They were absolutely delicious!
Ak G
[email protected]I loved the unique flavor of these tamales. The combination of sweet and spicy was perfect.
Ammar Ashraf
[email protected]These tamales were a bit too greasy for my taste. I think I'll try a different recipe next time.
Lil Josh
[email protected]I've never made tamales before, but this recipe was easy to follow. The tamales turned out great!
martin sean97
[email protected]These tamales are the perfect comfort food. They're warm, filling, and delicious.
Kella Ben
[email protected]I'm not sure what I did wrong, but my tamales turned out dry and crumbly. Maybe I didn't steam them for long enough?
Dhuddi Swag
[email protected]The tamales were great! I especially liked the way the masa and filling complemented each other.
Abdoon Hubesh
[email protected]These tamales were a little bland for my taste. I think I'll add some more spices next time.
Ian Geswindt
[email protected]I've made these tamales several times now, and they're always a crowd-pleaser. They're perfect for parties or potlucks.
NIHAB HAMDARD
[email protected]The tamales were easy to make, but they took a little longer to cook than I expected. Overall, they were worth the wait!
Md Al Shimul
[email protected]These tamales were a little too spicy for me, but my husband loved them. He said they were the best tamales he's ever had.
khamis dahmani
[email protected]I'm not usually a fan of tamales, but these were really good! The sweetness of the corn masa balanced out the heat of the chili sauce perfectly.
Ashique Khokhar
[email protected]The tamales were delicious! The masa was moist and flavorful, and the filling was perfectly seasoned.
Tha Naresh oli Official
[email protected]These hot tamales were a hit at my party! They were easy to make and had just the right amount of spice. I'll definitely be making them again.