Cornmeal Tamales
Traditional Mexican-inspired tamales made with seasoned ground beef and cornmeal coating, steamed to perfection. This hearty recipe combines well-spiced meat with a crispy cornmeal exterior for a delicious main dish.
Ingredients
- •3 pounds ground beef
- •1½ teaspoons ground cumin
- •1 tablespoon garlic powder
- •1½ teaspoons cayenne pepper
- •1 teaspoon ground black pepper
- •1 tablespoon salt
- •1½ teaspoons onion powder
- •¼ cup chili powder
- •4 tablespoons sugar
- •½ cup yellow cornmeal
- •16 ounces tomato sauce
- •36 pieces parchment or wax paper cut into 5-inch squares
- •4 cups yellow cornmeal mixed with 2 teaspoons salt
Cooking Instructions
- 1.
Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
60 min
- 2.
Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed
15 min
