HOT TAMALES

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Hot Tamales image

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

3 -4 lbs ground chuck
3 -4 lbs ground pork butt
4 medium onions
12 cloves garlic or 6 teaspoons minced garlic
1 (16 ounce) can tomato sauce
4 teaspoons salt
4 teaspoons pepper
4 teaspoons chili powder
4 teaspoons ground cumin
15 cups dry masa harina
14 cups of meat juice and water
1 -2 package corn husk

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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