How to make it

  • Soak corn husks in warm water at least 30 minutes
  • cook beef, onions and garlic in lard or shortening till done. Break up beef so you have a fine meat mixture.
  • Add chili powder, cumin, salt and pepper to taste.
  • add water and simmer for two or three minutes.
  • Set aside.
  • Mix corn meal with cold water and salt.
  • bring three cups water to boil.
  • add corn meal mixture and cook till very thick.
  • Add butter.
  • Spread cornmeal on corn husk, place meat filling in center, tuck bottom of husk under and carefully roll tamale. Tie with string. Repeat untill you have used all of the ingredients. Should make about three dozen tamales. Stand tamales in steamer basket with open ends up, Cover lightly with clean dishtowel or other clean cotton cloth. Place about two inces of water in bottom of steamer and bring to gentle boil. Do not let water touch bottom of steamer basket. Steam from 2 1/2 to 3 hours. When finished you can peel away the husks and you will have a nice firm tamale. If it is mushy you haven't steamed it long enough. Yes it does take time to make these but they are worth it. I like to serve them with a nice enchelada sauce, sour cream and different cheeses to sprinkle on if you like. These do freeze well and keep in cold fridge for up to a week.

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    " It was excellent "
    momo_55grandma ate it and said...
    Wow! homemade Tamales yeah you go girl theyre Delicous thanks millions
    Was this review helpful? Yes Flag
  • annieamie 10 years ago
    Thank you for the excellent recipe! I am a tamale lover from way back! I haven't made these in years! Thanks so much for taking all that time to type out your recipe! Its a good one!
    Was this review helpful? Yes Flag

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