PgrancerThe family recipe box

Dinner / Mains

Hot Tamales

From
Grandma Ward
Source
Handwritten recipe card
Serves
10-12 tamales
Cuisine
Mexican

Ingredients

  • 1 lb. ground beef (lean)
  • 1 pkg. chili seasoning mix (package for 1 lb. meat — note in margin: “can use French chili” seasoning)
  • 1 med. onion, chopped fine
  • 2 cups tomato juice
  • 2 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1 1/4 - 1 1/2 c. cornmeal

Steps

  1. Brown meat & onion, drain off fat.
  2. Add tomato juice & pkg. seasoning mix. Heat to boiling. Drain thru colander, set meat aside.
  3. To juice add enough water to make 4 cups of liquid, add the other spices. Heat to boiling.
  4. Slowly add cornmeal (sprinkle) stirring constantly [note: use a flour sifter]. Cook about 4-5 min. Cool for a few min.
  5. Spread a rectangle of cooked mush on a piece of brown paper (wrapping paper — or if you are brave, use a cornhusk), size 7x8, leaving space all around mush to fold over sides & ends.
  6. Put a small amount of meat down center of mush. Bring sides together, fold down, also fold up ends.
  7. To serve: steam or heat in oven; if in paper you might microwave, but steaming is best. Serve as is or with that gravy or any salsa sauce.

Notes

Can spray pan if meat is lean.

See also: Hot Tamales

tamalesbeefcornmeal