HOT TAMALES
Provided by Alton Brown
Time 5h45m
Yield 4 to 5 dozen tamales
Number Of Ingredients 20
Steps:
- In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
- Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
- Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
- For the dough:
- Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- To assemble the tamales:
- Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- To cook the tamales:
- Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
- Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;
ONE-BITE TAMALES
Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-sized portion. They're a delightfully different addition to a holiday spread. -Dolores Jaycox, Gretna, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes., Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops.
Nutrition Facts : Calories 37 calories, Fat 2g fat (0g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 1g protein.
HOT TAMALE MEATBALLS
"This zippy appetizer is my family's favorite dish using cumin," reports Darlene Babineaux of Arabi, Louisiana.
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/3 cup tomato juice, cornmeal, 1 tablespoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt, garlic and cayenne. Add the beef and sausage and mix well. Shape into 1-1/4-in. balls. , In a dutch oven, combine the remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until a thermometer reads 160°.
Nutrition Facts :
HOT TAMALE BALLS
This recipe was submitted by a mom from Brother Martin High School for the school cookbook. It is a great appetizer and I guarantee you won't have any left.
Provided by Sunshine Forever
Categories Stove Top
Time 1h20m
Yield 48 tamale balls
Number Of Ingredients 14
Steps:
- Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot.
- Mix all ingredients for sauce and pour over tamale balls.
- Cook over medium heat 50-60 min., covered.
HOT TAMALE MEATBALLS
This is a quick and easy meal. It's great on chilly nights and the kids love it too. I like to serve it with a nice salad and some garlic bread.
Provided by southern chef in lo
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine 1/3 cup of tomato juice, cornmeal, 1 tablespoon of cumin, 1 tablespoon of chili powder, 1/4 tsp of salt, garlic, and cayenne. Add the beef and sausage and mix well.
- Shape into 1 ¼-inch balls.
- In Dutch oven, combine the remaining ingredients and bring to a boil; add the meatballs, cover, and simmer for 45 minutes or until the meat is no longer pink.
HOT TAMALE PIE
From the cookbook A Man, A Can, A Plan. I use a package of Smart Ground vegetarian soy crumbles and 8 oz ground turkey breast instead of the ground beef, and lowfat cheese.
Provided by wife2abadge
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium heat, brown the beef and onion; drain.
- Add the tomatoes with juice, tomato paste, corn, olives, and chili powder.
- Simmer for 5 minutes, then scrape into a 2 1/2-qt baking dish.
- Cut the polenta lengthwise into quarters, then slice across the quarters into wedges 1/4" thick.
- Scatter over the meat.
- Bake at 375 degrees for 15 minutes.
- Sprinkle the cheese over the top and bake 10-15 minutes more.
Nutrition Facts : Calories 202.4, Fat 6.6, SaturatedFat 2.7, Cholesterol 55.7, Sodium 605.5, Carbohydrate 13.2, Fiber 1.3, Sugar 1.5, Protein 23.6
TAMALE BITES
A tasty little bite. Perfect appetizer for a football game, a Mexican dinner night, or to bring to a potluck.
Provided by KelBel
Categories Meat
Time 45m
Yield 24 meatballs
Number Of Ingredients 5
Steps:
- Mix enchilada sauce and tomato sauce together. Set aside.
- Mix hamburger meat and cornbread crumbs together.
- Mix in one small ladle full of sauces in with meat mixture - just enough to moisten it - and mix.
- Make 1-inch meatballs and bake at 350 degrees for 30 minutes.
- Remove meatballs from oven and pour remaining sauce over the top of meatballs.
- Add cheese. Cook for 5 more minutes or until cheese is melted.
- Serve with toothpicks.
MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)
Make and share this Mexicali Tamale Balls (Mexican Meatballs in Sauce) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 55m
Yield 70-80 Meatballs, 14 serving(s)
Number Of Ingredients 15
Steps:
- Combine all meatball ingredients.
- Shape into marble sized balls; set aside.
- In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
- Gently fold in the meatballs and bring to a boil.
- Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
- Serve in a chafing dish with colorful picks.
Nutrition Facts : Calories 198.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 42.1, Sodium 753.4, Carbohydrate 17.9, Fiber 2.1, Sugar 3.2, Protein 15.5
TAMALE BALLS
What a tasty appetizer! These spicy little meatballs are very interesting. The balls are full of Mexican spices. Added corn mean totally gives them the flavor and texture of tamales. While these meatballs cook, they soak up the flavors of the sauce. Serve these alone or on a bun like Stacy suggests. We could see serving these tamale balls with Mexican rice too.
Provided by Stacey Lawson @slawson
Categories Beef
Number Of Ingredients 20
Steps:
- In a large mixing bowl combine the first 11 ingredients to form tamale balls.
- Form into 1" balls and set aside.
- In a large pot, combine the remaining ingredients for tamale ball sauce.
- Add formed balls to sauce and cook over low heat for 1 1/2 to 2 hours or until tamale balls are fully cooked. Tamale balls will increase in size due to the cornmeal and become like a tamale.
- Alternate Cooking Directions: Follow steps one and two, and then combine sauce in a large slow cooker and add formed balls. Cook on high for five to six hours or until tamale balls are fully cooked.
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