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
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Sororo Official
[email protected]I love tamales! These were delicious and I will definitely be making them again.
Rana Rizwan
[email protected]The tamales were good, but they were a lot of work to make. I'm not sure if I would make them again.
Shuteen Chinzorig
[email protected]These tamales were a little bland for my taste. I would add more spices next time.
Nebile Endris
[email protected]I've never made tamales before, but this recipe was easy to follow and the tamales turned out great! I'm so glad I tried this recipe.
Daniel powell
[email protected]These tamales were easy to make and they turned out great! I will definitely be making them again.
Rijoy Das
[email protected]I'm not a huge fan of tamales, but these were really good. The filling was flavorful and the masa was perfectly cooked.
Rana Fizan
[email protected]These tamales were a little spicy for my taste, but they were still very good. I would make them again, but I would use less chili powder next time.
Aminu Zakari21
[email protected]I've been making tamales for years, and this recipe is by far the best. The tamales are always moist and flavorful, and the masa is never dry.
Marilyn Kinghorn
[email protected]These tamales were delicious! I made them for a party and they were a huge success. Everyone loved them.
Hn in
[email protected]Grandma Ruth's Hot Tamales were a hit! The filling was moist and flavorful, and the masa was perfectly cooked. I will definitely be making these again.