Homemade Hot Tamales
- Prep Time:
- Cook Time:
- Total Time:
- 1 hr 30 min
- 12 servings
- 24 tamale papers or corn husks
- 1 pound ground beef
- 1 medium onion, chopped
- 4 1/4 cups White Lily® Enriched Self-Rising White Cornmeal Mix, divided
- 2 1/2 tablespoons chili powder, divided
- 2 1/2 teaspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 jalapeno peppers, seeded and minced, divided
- 2/3 cup Crisco® All-Vegetable Shortening
OR 2/3 cup Crisco® Baking Sticks All-Vegetable Shortening
- 2 cups water
- SOAK tamale papers or corn husks in warm water until soft (about 30 minutes).
- COOK ground beef and onion in skillet over medium heat until meat is browned and onion is tender. Remove from heat; stir in 1/4 cup cornmeal mix, 2 tablespoons chili powder, 1/2 teaspoon salt, black pepper, garlic powder, and if desired, jalapenos. Set aside to cool.
- COMBINE remaining cornmeal mix, shortening, remaining salt and remaining chili powder until thoroughly blended. Stir in just enough boiling water to make a soft dough.
- SPREAD each paper with 3 tablespoons of cornmeal mixture, making a rectangle about 3 1/2 x 4 1/2 inches. Place 2 tablespoons of cooled meat filling lengthwise down the center of rectangle. Fold up the bottom edge of paper so cornmeal mixture wraps completely around the meat filling. Continue rolling, tucking both sides of paper in to produce a smooth, sealed roll. Tamales may be tied or just folded.
- BRING 2 cups water to boiling in large pot. Place tamales carefully, seam side down, in boiling water. Boil, covered, 45 minutes. Drain. Remove paper wrappers or corn husks unless freezing. Serve topped with chili or salsa.