Hot tamales, rooted in a family tradition dating back to 1964, when my parents, deeply involved in the school’s PTA, commandeered the cafeteria to whip up these savory delights for fundraising. A staple at their events, these hot tamales are more than just a recipe; they’re a slice of culinary history. While exact yield isn’t specified, the process remains a communal affair, where everyone pitches in for a fun-filled cooking experience.
Ingredients:
- Onions: 3-4, finely chopped
- Garlic: 3-4 cloves, minced
- Ground Beef: 4 lbs, lean
- Ground Pork: 4 lbs
- Tomato Sauce: 12 oz can
- Salt: To taste
- Pepper: To taste
- Chili Powder: 4 tbsp
- Ground Cumin: 4 tbsp
- Masa Harina: 4 cups
- Water: 15 cups (approximately)
- Corn Husks: 14-16, dried and soaked
Nutritional Information:
- Calories: 622.7 per serving
- Fat Content: 23.7g
- Saturated Fat: 8g
- Cholesterol: 93.2mg
- Sodium: 690.1mg
- Carbohydrates: 70.5g
- Fiber: 1g
- Sugar: 2g
- Protein: 33.4g
Cooking Instructions:
- Prepare the Filling: In a large pot, lightly brown the ground pork and beef over medium-high heat.
- Add Aromatics: Stir in the chopped onions, minced garlic, salt, pepper, chili powder, and ground cumin. Cook until onions are translucent and fragrant.
- Simmer: Pour in the tomato sauce, stir well, and let the mixture simmer for about 20 minutes or until the sauce thickens and juices come to the top. Once done, drain any excess liquid and set aside.
- Prepare Masa Harina Paste: In a separate bowl, mix the masa harina with water until it reaches a consistency similar to peanut butter. This will be the tamale dough.
- Prepare Corn Husks: Soak the dried corn husks overnight in warm water to soften. Before use, wash them thoroughly and drain on a towel, keeping them moist with a damp towel until ready to assemble.
- Assemble Tamales: Take a softened corn husk and spread a layer of masa harina paste evenly over it, leaving space at the top and edges. Spoon a portion of the meat mixture onto the masa harina, spreading it evenly along the edge of the husk.
- Roll Tamales: Carefully roll the corn husk over the filling, ensuring the masa harina wraps around the meat completely. Fold the edges and secure them.
- Steam Tamales: Arrange the tamales vertically in a steamer basket with the open ends facing up. Steam them for 45-60 minutes, or until the masa harina is cooked through and easily pulls away from the husk without sticking.
Tips and Serving Suggestions:
- Feeding a Crowd: These tamales are perfect for large gatherings or events. Prepare them in advance and steam them just before serving for maximum flavor.
- Storage: Leftover tamales can be stored in the refrigerator for up to 5 days or frozen for longer storage. Reheat by steaming or microwaving.
- Customization: Adjust the spice level by adding more chili powder or cumin according to taste preferences.
Historical Context:
This recipe not only offers a delicious meal but also carries a rich history tied to community involvement and culinary tradition. Inspired by a time when families and communities came together to support educational initiatives, these tamales embody the spirit of sharing and celebration through food.
Conclusion:
Whether you’re continuing a cherished family tradition or starting a new culinary adventure, these hot tamales are sure to be a hit. From the carefully crafted filling to the perfectly steamed masa harina, each bite tells a story of tradition, flavor, and the joy of cooking together. Enjoy these tamales with loved ones and create memories that last a lifetime.
