Description
Homemade tamales with homemade tortillas. Top with sour cream.
Ingredients
- 5 pounds ground beef
- 1 (4 ounce) can chopped roasted green chile peppers
- 5 teaspoons hot pepper sauce (such as Cholula®)
- 1 tablespoon kosher salt
- 4 cloves garlic, pressed, divided
- 1 tablespoon minced white onion
- 2 teaspoons ground black pepper
- 1 teaspoon ground cayenne pepper
- 1 (2 pound) package yellow masa flour
- 2 tablespoons lard
- 1 teaspoon baking powder
- 2 cups water, divided
- 50 dried corn husks
- 8 ounces grated Chihuaua cheese, or to taste
- 5 tablespoons chili powder
Instructions
- Heat a large cast-iron skillet over medium heat. Add beef
- green chiles
- hot sauce
- salt
- 3 cloves garlic
- onion
- black pepper
- and cayenne pepper. Cook and stir until beef is thoroughly browned
- 10 to 15 minutes. Drain and reserve the drippings.
- Combine reserved drippings
- masa
- lard
- and baking powder in a large bowl. Mix well. Add up to 1 cup water
- 1 teaspoon at a time
- until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
- Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
- Combine the remaining 1 clove garlic
- 1 cup water
- and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
- Stand a batch of the tamales
- folded ends-down
- in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.
Prep Time: 1 hr
Cook Time: 40 mins
Total Time: 1 hr 40 mins
Servings: 25