Cornmeal Tamales

Name: Cornmeal Tamales
Yield: 4 servings
Ingredients: 1 3 pounds ground beef; 1 1 1/2 teaspoons ground cumin; 1 1 tablespoon garlic powder; 1 1 1/2 teaspoons cayenne pepper; 1 1 teaspoon ground black pepper; 1 1 tablespoon salt; 1 1 1/2 teaspoons onion powder; 1 1/4 cup chili powder; 1 4 tablespoons sugar; 1 1/2 cup yellow cornmeal; 1 Two 8-ounce cans tomato sauce; 1 36 pieces parchment or wax paper cut into 5-inch squares; 1 4 cups yellow cornmeal mixed with 2 teaspoons salt

From the kitchen of Carly

Spiced ground beef rolled in cornmeal and steamed in paper packets, these tamales deliver real depth. Cumin, cayenne, and chili powder build serious flavor into every bite. Homemade comfort food that feeds a crowd.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 pounds ground beef
11 1/2 teaspoons ground cumin
11 tablespoon garlic powder
11 1/2 teaspoons cayenne pepper
11 teaspoon ground black pepper
11 tablespoon salt
11 1/2 teaspoons onion powder
11/4 cup chili powder
14 tablespoons sugar
11/2 cup yellow cornmeal
1Two 8-ounce cans tomato sauce
136 pieces parchment or wax paper cut into 5-inch squares
14 cups yellow cornmeal mixed with 2 teaspoons salt

Instructions

Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed