Tamale Plate Recipe
Seasoned meat with red chile rolled in corn meal dough, wrapped in corn husks and steamed.
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Ingredients
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Tamale Ingredients
Method
Tamale Preparation
- 1
Prepare Corn Husks
Soak the corn husks in warm water for at least 30 minutes until pliable.
- 2
Cook the Meat Filling
In a skillet over medium heat, sauté the diced onion and minced garlic until translucent. Add the ground meat and cook until browned. Stir in chili powder, cumin, and salt, then mix in the red chili sauce. Cook for another 5 minutes, then remove from heat.
- 3
Prepare the Dough
In a large bowl, combine cornmeal, salt, and water. Mix well until a smooth dough forms. If too dry, add more water a tablespoon at a time.
- 4
Assemble the Tamales
Take a soaked corn husk and spread about 2 tablespoons of dough on the wide end. Place about 2 tablespoons of meat filling in the center. Fold the sides of the husk over the filling and roll from the bottom to the top. Tie with a small strip of corn husk if necessary.
- 5
Steam the Tamales
Place the tamales upright in a large steamer pot. Steam for about 1 to 1.5 hours, making sure to keep the water boiling. Add more water as needed.
- 6
Serve
Let the tamales cool slightly before serving. Enjoy them warm with additional red chili sauce on the side.
