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
- Ground beef
- Corn masa
- Chicken broth
- Chili powder
- Cumin
- Garlic powder
- Onion
- Husked corn
Instructions
- 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.
- 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.
- 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.
- Carefully separate and clean corn husks. Soak husks in warm water for 30 minutes to make them pliable for wrapping.
- 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.
- Place a spoonful of seasoned meat filling in the center of the masa-covered husk.
- 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.
- Arrange tamales standing upright in a large steamer pot. Add water to the bottom of the steamer, ensuring water doesn't touch the tamales.
- Cover and steam tamales for approximately 90-120 minutes. Check water levels periodically and replenish if needed.
- Test tamales for doneness by removing one and checking if the masa pulls away easily from the corn husk.
- Remove tamales from steamer and let rest for 10-15 minutes before serving. Serve hot with optional salsa or hot sauce.
Tips
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
