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.;
TAMALE BALLS
What a great appetizer! Imagine all the yummy deliciousness of a tamale in a bite-size package. These do have a bit of a kick, so adjust the heat to your liking.
Provided by Stacey Lawson
Categories Meat Appetizers
Time 2h5m
Number Of Ingredients 18
Steps:
- 1. In a large mixing bowl combine the first 11 ingredients to form tamale balls.
- 2. Form into 1" balls and set aside.
- 3. In a large pot combine the remaining ingredients for tamale ball sauce.
- 4. 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.
- 5. 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.
SPICY TAMALE BALLS
These are favorites with kids and make great party appetizers. They are gone in minutes! The sage pork sausage really makes a difference in the taste but you can use regular or spicy plain pork sausage if desired.
Provided by Donna Graffagnino
Categories Meat Appetizers
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. Mix all ingredients together (don't cook meat), and roll into small 1" balls. Put balls into a large baking pan or dutch oven.
- 2. Preheat oven to 300 F. Mix all ingredients for the sauce and pour over the tamale balls. Cover and bake for 2 hours. DO NOT STIR.
- 3. Tamale balls will expand and absorb the juice. After 2 hours check for doneness and if needed bake another 15-20 minutes until done. Enjoy!
- 4. Tip: These can be made mild by using regular V-8, omitting the crushed chili flakes, and cutting back just a little on the chili powder. Don't omit the cayenne in the balls as it's not enough to make them hot but gives them a nice flavor. Alternate cook method: Put into slow cooker and cook on high for 5-6 hours. Tamales can be made by rolling the above mixture into softened corn husks. Don't put mixture all the way to the top to allow for expansion. Put tamales in the sauce and cook on stovetop for two hours on low heat.
HOT TAMALE BITES
I always have tamales left over and tried this recipe on my family and they gobbled them up quick. No one knew what they were eating until I told them. You can dress them with you own flavors, I choose green onion and cheese today in this picture
Provided by Monique Radford
Categories Meat Appetizers
Time 20m
Number Of Ingredients 5
Steps:
- 1. Whisk eggs in a bowl
- 2. Cut unwrapped tamales into bite size pieces
- 3. Put flour in another bowl and dredge pieces in flour
- 4. Add bread crumbs in another bowl
- 5. Take flour coated pieces and dip into egg mix to wet
- 6. Then dip into breadcrumbs and set on wax paper or paper towel
- 7. Heat oil to a good frying temp about 350•
- 8. When hot drop in pieces, cook until golden brown about 3 to 4 mins in batches of 10. Don't crowd the pan
- 9. Drain on paper towel. Serve. With Guacamole dip or salsa
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 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 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 :
TAMALE MEATBALLS
Was in the mood for something a little different to do with some ground beef. I came across this recipe. It was totally the answer to my prayers and so very good. I could practically live on them. Everyone enjoyed them.
Provided by Donna Roth
Categories Tacos & Burritos
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400º, grease 8" square pan.
- 2. Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble.
- 3. Reduce oven to 350º. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes .
- 4. In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts.
TEXAS TAMALE BALLS
This is one of my husband's favorite appetizers. You can adjust the spices to suit your taste. Enjoy!!
Provided by Mary Lou Ivy
Categories Meat Appetizers
Time 2h
Number Of Ingredients 15
Steps:
- 1. Mix meats, V-8 juice, and eggs.
- 2. Combine dry ingredients.
- 3. Add the dry ingredients to the meat mixture. Be sure that all dry mix is evenly blended with meat.
- 4. Pinch off a small amount and roll into marble or bite-size balls. NOTE: I used a small cookie scoop (either way works fine).
- 5. Place on two large cookie sheets with sides.
- 6. Bake at 350 for 25-30 minutes depending on the size of the balls.
- 7. Pour both bottles of sauce into a slow cooker. Add the chili powder. Put the slow cooker on high.
- 8. Once the meatballs are cooked, add them to the slow cooker on high. After about an hour, turn the slow cooker to warm and serve.
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.
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
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