- 300
- 120 mins
- 240 mins
Ingredients
- 3 lbs Ground Beef
- 2 oz. Chili Powder
- 2 Cups Yellow Corn Meal
- 2 Can Rotel Tomatoes with Green Chillis
- 3 - 10oz. Cans of Tomato Sauce
- Onion Flakes
- Black Pepper
- Garlic Powder
- 1 Package Tamale Papers
Preparation
Step 1
Mix Cornmeal well with 1 Cup of Cold Water and set aside.
Puree 1 Can of Rotel with 1 can of Tomatos sauce together with 2 Tablespoons Onion Flakes, 1oz Chili Powder, 2 Tablespoons Garlic Powder, 2 Tablespoons Black Pepper, 2 Tblsp Salt. Blend until very smooth.
Pour Tomato mixture over ground meat and work in well with your hands. Set aside.
Meanwhile, make gravy, using remaining Rotel, 2 can of Tomato Sauce, 2 Tblsp Onion Flakes, 2 Tblsp Garlic Powder, 2 Tblsp Salt, 2 Tblsp Black Pepper, and 1oz of chili powder. Combine all ingredients and let simmer in a small pan. Mix ground meat with corn meal mixture, squeezing with your hands to make sure they are well combined.
Place water in a small bowl and dip your fingers into it before you make each tamale. Moisten individual tamale wrap with we fingers, then take up on Tblsp meat mixture. Form into a sausage shape and place in center of tamale wrap. roll, then fold into tamale shape making sure to fold ends of wrap underneath tamale.
Place tamales into a large pot, folded side down. Line the tamales up so all are facing in same direction. When pot is three quarters of the way filled with tamales, pour gravy over top. Add Boiling Water to Cover tamales. Cover pot, place over Medium Heat and bring to a simmer. Cut heat down to low and cook for 2 hours.