Best Ever Hot Tamales


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These tamales are better than any you will ever eat. Hope you like them spicy! I like the idea of putting the cornmeal in with the meat and when cooked and cool, it comes out to the surface! Recipe can be cut in half. When I make them I usually have someone to help in the rolling or wrapping. I freeze 1 dozen packages and when ready to eat, I microwave in wrappers, or steam them for best results. Enjoy!

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  • 6 med. onions, cut in quarters
  • 6 Tbs. cumin
  • 2 6-oz. cans tomato sauce
  • 1/2 C. water
  • 6 Tbs. chili powder
  • 6 lbs. ground beef chuck
  • 5 C. cornmeal (1 C. for mix and 4 C. for rolling)
  • 6 Tbs. salt
  • 4 Tbs. red pepper
  • 1 Tbs. black pepper
  • 4 Tbs. garlic powder
  • 1 lg. pkg. tamale wrappers (not shucks)
  • 2 6-oz. cans tomato paste

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Put quartered onions into blender or food processor. Blend or process onions, cumin, tomato sauce, and 1/2 cup water. In a very large (26 cup) bowl, sprinkle half of chili powder over the ground beef, add 1 cup of cornmeal, salt, red pepper, black pepper, garlic powder, and ingredients of blender or processor. Mix thoroughly; Use a pie plate to roll tamale roll in remainder of (4 C) cornmeal and roll them in paper tamale wrappers

Stack into a large 12-qt pot that has a cover. Mix tomato paste, remainder of chili powder, and water, enough to barely cover the top of the tamales. Bring to a boil and cover, turning setting to low heat and cook for 2 hours. When cooled, the cornmeal will find its way to the outside of the tamales.

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