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Southern Style Hot Tamales

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Southern Style Hot Tamales

Get ready to embark on a culinary adventure with these Southern Style Hot Tamales that will transport your taste buds straight to the heart of the South! Bursting with flavor and wrapped in a tender masa shell, these tamales are not just a dish; they’re a celebration of tradition and comfort. Whether you’re hosting a gathering or simply craving something deliciously unique, this recipe promises to impress. Dive into the rich, savory filling of seasoned ground beef and spices, all enveloped in a warm, hearty masa. Don’t miss out on the chance to create your own batch of these mouthwatering tamales—your family and friends will be begging for seconds!

Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Southern
Serves: 12 tamales

Ingredients

  1. Ground beef
  2. Corn masa
  3. Chicken broth
  4. Chili powder
  5. Cumin
  6. Garlic powder
  7. Onion
  8. Husked corn

Instructions

  1. Prepare the meat filling by browning ground beef in a large skillet over medium-high heat. Drain excess fat and season with chili powder, cumin, and garlic powder.
  2. Finely dice the onion and mix into the seasoned ground beef. Cook for an additional 5 minutes to develop flavors. Set meat mixture aside to cool.
  3. In a large mixing bowl, prepare the masa dough by combining corn masa with chicken broth. Mix thoroughly until a smooth, spreadable consistency is achieved.
  4. Carefully separate and clean corn husks. Soak husks in warm water for 30 minutes to make them pliable for wrapping.
  5. Pat corn husks dry and lay them flat. Spread a thin layer of masa dough (about 1/4 inch thick) onto the center of each husk, leaving borders on the sides.
  6. Place a spoonful of seasoned meat filling in the center of the masa-covered husk.
  7. Carefully fold the sides of the corn husk inward, then fold the bottom up to enclose the tamale completely. Tie with a thin strip of corn husk if needed.
  8. Arrange tamales standing upright in a large steamer pot. Add water to the bottom of the steamer, ensuring water doesn't touch the tamales.
  9. Cover and steam tamales for approximately 90-120 minutes. Check water levels periodically and replenish if needed.
  10. Test tamales for doneness by removing one and checking if the masa pulls away easily from the corn husk.
  11. Remove tamales from steamer and let rest for 10-15 minutes before serving. Serve hot with optional salsa or hot sauce.

Tips

  1. Prep Ahead: To save time, you can prepare the meat filling a day in advance. Just store it in the refrigerator and let the flavors meld overnight.
  2. Choose the Right Corn Husks: When selecting corn husks, opt for the largest ones available. They are easier to work with and provide a better wrapping for your tamales.
  3. Don’t Rush the Steaming: Ensure you steam the tamales for the full 90-120 minutes. This allows the masa to cook thoroughly and develop that perfect texture.
  4. Check Water Levels: Keep an eye on the water in the steamer. If it evaporates too much, the tamales can dry out. Add more hot water as needed to prevent this.
  5. Experiment with Fillings: While this recipe features ground beef, feel free to get creative! Try adding shredded chicken, cheese, or even vegetables for a unique twist.
  6. Serve with Style: For an authentic experience, serve your tamales with a side of homemade salsa or hot sauce to complement their rich flavors.

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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