Hot Tamales Like Ya Mama Makes Recipes

GRANDMA RUTHS HOT TAMALES

Steps:

• 1. Note: 1tsp cayenne for milder tamales. Soak corn husk in water several hours before or even overnight to make them softer to work with.
• 2. Combine all ingredients in cast iron skillet and cook until meat is done.
• 3. Follow directions on side of bag to make the corn Masa mix.
• 4. Lay out 1st corn husk on baking "cookie" sheet. Add masa and spread about 16th of an inch thick.
• 5. Add 1-2 spoons of meat and roll oblong (weenie style). One end open, the other end folded.
• 6. Tie the made tamales in bundles of six with 2 lengths of twine cut about 1 foot long.
• 7. Place all bundles of tamales open end up steam basket pot and cover pot with lid.
• 8. Steam tamales for 2 hours.
• 9. Can be frozen or canned. I vacuum seal mine in the bundles of six, freeze and take out as needed. You can Re-heat by steaming, microwaving, or on cookie baking sheet in oven.
• Yields: approximately 6 dozen.

HOT TAMALES LIKE YA MAMA MAKES

Steps:

• Place the tamale papers into a shallow baking pan and soak them in just enough water to keep them wet.
• Place the ground beef in a large mixing bowl.
• With a food processor, puree the onions, garlic and Rotel tomatoes with juice. Pour this puree over the ground beef along with the red pepper, black pepper, salt, cornmeal, chili powder and tomato sauce. With your hands work this together until the meat mixture is uniformly and thoroughly blended. Your hands may become stained from the chili powder. Set aside at room temperature for about 30 minutes so that the seasonings can marry. In the meantime, mix cornmeal coating and tamale sauce.
• Cornmeal Coating:.
• In a shallow baking pan, blend together the cornmeal, salt, red pepper and chili powder until thoroughy mixed; set aside.
• Tamale Sauce:.
• In a small bowl combine tomato sauce and chili powder, stirring well; set aside.
• The Work Station:.
• Place a large sheet of aluminum foil on a work surface. This is what you're going to roll the tamales on to keep things tidy. Put within reach the meat mixture, cornmeal coating, tamale papers and the loaf pans.
• Begin Rolling:.
• Using about one (1) tablespoon of the meat mixture, take your hands and roll out an oblong tamale about the size of a Vienna Sausage and toss it around in the cornmeal mixture. It's not necessary to pack the cornmeal on; just a light coating.
• Remove tamale from the cornmeal and wrap it in one of the wet tamale papers. It's best to wrap them from point to point diagonally, tucking in the edges of the paper as you wrap.
• As you finish each one, place it into the aluminum loaf pan. There should be three layers of tamales with 10 tamales on each layer, fitting into the pans perfectly with criss-crossed layers so the tamales cook evenly.
• When all the pans are loaded, pour the sauce evenly over the tamales and fill each loaf pan with "boiling" water. Tightly cover each pan with aluminum foil and place them into an retangular roaster. Finally, fill the roaster with just enough water to come about 3/4 up the sides of the pans. Do Not Overfill.
• Place the roaster on the stovetop, cover it tightly and simmer the tamales for about 2 hours.
• Tips for freezing:.
• If doubling the recipe for freezing, roll and wrap, placing them into loaf pans, ladle on the sauce, cover with heavy-duty aluminum foil and freeze uncooked. Or, for fully cooked tamales, cool, cover tightly with aluminum foil and freeze; defrost in refrigerator.

MAMA'S RED TAMALES

Steps:

• Prepare pork roasts by boiling the meat with about 2 tablespoons of garlic salt per roast. Use as many pots as you need to accommodate the roast. Cook the meat until fork tender and comes apart with no resistance. This usually takes about 2 hours. Reserve pork broth. Pull meat apart into chunks and refrigerate until ready to use.
• While the meat is cooking, clean dried chilies by removing the tops and discarding the seeds. Place pods into a bath of water and soak for a few minutes. While pods are soaking, fill a large pot halfway with water. Place your clean chili pods in the water and push them down until the water covers all. Bring to a boil and then simmer 34 to 45 minutes. When done, remove from heat.
• Transfer small bunches of the tender chili pods to a blender and blend on high until the pods turn to a liquid mixture. (The seed and skins will make the mixture seem a little chunky but that will be removed in a food mill.) Pour the chili sauce into a food mill which should be attached to a bowl or saucepan. Run the sauce through the mill until no more liquid is left in the top of the mill. Discard the leftover seeds and skin. Repeat this process for the remaining chili sauce until all of it has been run through the food mill. Next, add the ground cumin to the chili sauce. This sauce uses quite a bit of salt; add small amounts at a time, to taste.
• Once chili sauce is properly seasoned, add pork to the chili sauce. Stir until thoroughly mixed. No need to heat, just put the mixture in the refrigerator until ready to use.
• Open packages of cornhusks and remove the silk from each husk. Place cornhusks into a sink filled with warm water. Let the husks soak for about 3 minutes. Remove the husks from the water and place on a cookie sheet and cover with damp towel to keep moist.
• Prepare masa according to the directions on the package, or buy pre-made masa, available at specialty ethnic food stores. Also try calling a Mexican restaurant, they may make it for you. To soften up the masa before you work with it, add approximately 2 cups of the reserved pork broth.
• Once softened, divide masa into deep bowls amongst the people helping. Press masa flat, down into the bowl, creating a flat surface. Take 1 cornhusk and lay it flat, add a large dollop of the masa onto the husk. Spread the masa out onto the leaf with the back of a spoon to create a thin paste like coverage, being sure to leave no holes. Place 2 tablespoons of the chili sauce/pork mixture onto the masa. (It?s best to keep a bowl of the sauce next to you at all times.) Fold the tamale bringing two sides together so that they slightly overlap, then fold the bottom up over the folded sides. Press down slightly on top of tamale while holding everything in place and the masa will act as a glue to seal the filling.
• Place tamales standing upright into a large double steamer. Steam for 2 hours. Remove tamales from steamer and let stand about 5 minutes. Pull off husk and eat. If desired, tamales may be frozen in plastic storage bags. To steam frozen tamales, just add 1 hour to the cooking time.

BAKED ARTICHOKE FRITTATA

Steps:

• Cook artichoke hearts according to package directions and drain well.
• Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
• Beat eggs with half and half, salt, pepper and nutmeg.
• Stir in fontina cheese and pour over artichokes.
• Bake uncovered in 350 oven for 30 minutes.
• Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
• Serve at once.

SAUERKRAUT HOTDISH

Steps:

• Brown hamburger and onion, salt and pepper, drain. Add soups and milk. Stir.
• Cook noodles, partially, about 5 minutes. They will finish cooking during baking time.
• Either using a crock-pot(low heat), or a casserole dish, grease with butter, then layer in order, 1/2 of each. Noodles, sauerkraut, hamburger mixture, cheese.
• Repeat.
• Either cook in crock-pot on low 4 hours, or bake in a 350 oven, for 45 minutes, until hot and bubbly.

INDIVIDUAL MOLTEN LAVA CAKES

Steps:

• Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
• Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
• Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
• Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

ST PAUL'S RICE

Steps:

• Crumble sausage and brown in skillet or microwave until no longer pink. Drain and break up with fork until crumbled.
• Bring 4 1/2 cups of water to a boil, add rice and chicken soup mix, cook for 7 minutes.
• Add all ingredients into a large greased casserole dish and mix well. Cook uncovered at 350 degrees for 1 hour.

HOMESTYLE HOT TAMALES

Steps:

• Mix by hand in a large bowl the meat, onion, 2 ounces chili powder, 1 can tomato sauce, water, salt, garlic powder, black pepper, cayenne and ½ cup corn meal. Prepare two shallow bowls, one with water and one with additional plain corn meal. Take about 1 tablespoon of the meat mixture at a time and shape into a small log. Roll lightly in additional corn meal.
• Roll in paper that has been passed through water (one paper at a time). Close one end and roll up, folding remaining edge under. Put tamales in rows in opposite directions in a large roaster that can be covered and used on the stove.
• Bring two quarts water to a boil and add remaining tomato sauce and 1 ounce chili powder. Cover tamales with mixture, adding more water if needed. Cover and simmer for 2 hours on stovetop. Serve warm with buttered crackers. Tamales re-warm well in microwave.