Hot Tamales
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
33
Sourness
46
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Chili Powder1.5 tbsps
Kosher Salt1 tbsp
Paprika (smoked)1 tbsp
Garlic Powder1 tbsp
Onion Powder2.5 tsps
Cayenne Pepper1 cup
Vegetable Oil1 large
Onion (finely chopped)4 cloves
Garlic (minced)1 tbsp
Baking PowderDirections:
1
Watch how to make this recipe
2
In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin
3
Divide the mixture in half and reserve 1 half for later use
4
Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan
5
Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat
6
Set over high heat, cover and bring to a boil
7
Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours
8
Remove the meat from the cooking liquid to a cutting board
9
Leave the cooking liquid in the pot
10
Both meat and liquid need to cool slightly before making dough and handling
11
Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks
12
Place a 4-quart saucepan over medium heat and add the vegetable oil
13
Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes
14
Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute
15
Add the meat and cook until heated through, 2 to 3 minutes
16
Remove from the heat
17
While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water
18
Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours
19
For the dough: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine
20
Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture
21
Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes
22
The dough should be moist but not wet
23
Cover the bowl with a damp towel and set aside until ready to use
24
To assemble the tamales: Remove a corn husks from the water and pat dry to remove excess water
25
Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges
26
Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough
27
Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale
28
Repeat until all husks, dough and filling are used
29
Tie the tamales, around the center, individually or in groups of 3, with kitchen twine
30
To cook the tamales: Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat
31
Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales
32
Try not to pour the broth directly into the tops of the tamales
33
Cover, place over high heat and bring to a boil, approximately 12 minutes
34
Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours
35
Serve the tamales warm
36
For a 'wet' hot tamale, serve with additional simmering liquid
37
Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month
38
To reheat, remove the plastic wrap and steam until heated through