HOT TAMALE MEATBALLS
This is a quick and easy meal. It's great on chilly nights and the kids love it too. I like to serve it with a nice salad and some garlic bread.
Provided by southern chef in lo
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine 1/3 cup of tomato juice, cornmeal, 1 tablespoon of cumin, 1 tablespoon of chili powder, 1/4 tsp of salt, garlic, and cayenne. Add the beef and sausage and mix well.
- Shape into 1 ¼-inch balls.
- In Dutch oven, combine the remaining ingredients and bring to a boil; add the meatballs, cover, and simmer for 45 minutes or until the meat is no longer pink.
" HOT TAMALE" BURGERS
Make and share this " Hot Tamale" Burgers recipe from Food.com.
Provided by Skippy BW
Categories Brown Rice
Time 1h
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring rice and 3 cups water to a boil in medium sauce pan. Reduce heat to low, cover and simmer 40 minutes or until water is absorbed by rice.
- Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Sauté 2 minutes, then reduce heat to low. Cover and cook 15 minutes or until vegetables are tender, stirring once or twice. Whisk 1/2 cup cornmeal in bowl add to skillet mixture and cover and cook on low for 10 minutes more. Stirring once or twice (mixture will feel like thick cornmeal slush).
- Remove from heat, and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into 8 burgers. Refrigerate 30 minutes.
- Prepare grill to medium heat. Brush burgers and grill rack with olive oil. Grill 7 minutes per side or until crusty on the outside.
Nutrition Facts : Calories 165.3, Fat 3.7, SaturatedFat 0.6, Sodium 5.7, Carbohydrate 30.9, Fiber 2.4, Sugar 1.1, Protein 3.5
HOT TAMALES
Back in 1964 my mother and father was into the PTA at school. They took over the schools lunch room to make these for PTA funds. As I have been told was alway a wonderful turn out. I am not sure of the amount it makes. But I do know this is fun for all to get everone to help.
Provided by Braunda
Categories Weeknight
Time P1DT1h50m
Yield 20-40 serving(s)
Number Of Ingredients 12
Steps:
- Filling: Lightly brown pork and beef in large pot.
- Add onions,garlic and spices.
- Add tomato sauce to meat mixture and let it simmer.
- Approximately 20 minutes or until juice comes to the top.
- When meat is done drain juice from meat mixture and set aside.
- Massarina Paste: Mix dry mixture and liquid together to the consistency of peanut butter.
- Corn Husks: Soak both packages together over night in warm water.
- Wash and drain on a towel in layers and cover with a moist towel to preserved moister until ready to use.
- Cover corn husk with massarina mix and place meat mixture at the outer edge of the husk.
- Roll each up making sure that there is space to turn up the top and the ends of the husk.
- Cooking: The hot tamales are steamed until the hush pulls away from the massarina with out sticking.
- The time is either 45-60 minutes.
Nutrition Facts : Calories 622.7, Fat 23.7, SaturatedFat 8, Cholesterol 93.2, Sodium 690.1, Carbohydrate 70.5, Fiber 1, Sugar 2, Protein 33.4
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