 |
Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 25 |
|
Ingredients:
5 pounds ground chuck |
1/2 cup diced red pepper |
1/2 cup dried onions |
1/2 cup garlic powder |
1/4 cup salt |
water, to cover |
7 1/2 pounds plain cornmeal |
1/4 box salt |
1 1/2 cups fresh ground onion |
1/2 cup fresh ground garlic |
chile powder |
cumin powder |
1 tablespoon salt |
1/2 tablespoon garlic powder |
dash red pepper |
cumin powder and chile powder, to taste |
3 ounces tomato paste |
1 gallon water |
Directions:
1. Combine all ingredients with water and cook until meat is done. Strain meat and set aside. Reserve liquid for later use.
2. Combine all ingredients and mix well. Grind in grinder and add to meal mixture. Add 1 gallon of reserved liquid from meat mixture. Mix well. Let meat and meal mixtures cool overnight in refrigerator.
3. Combine ingredients in a large pot and put over high heat. While boil mixture is heating, spread meal mixture in tamale wrapper. Add meat mixture to center. Roll tamales. Either corn shucks or tamale papers may be used. Prepare according to package instructions. Place tamales in large pot. Pour boil mixture over tamales and cook for 3 hours. Remove from heat and set aside for 30 minutes. Add more water to cover. Cook for 1 additional hour.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
|
|