Spicy Tamale Balls Food

HOT TAMALE BALLS

Steps:

• Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot.
• Mix all ingredients for sauce and pour over tamale balls.
• Cook over medium heat 50-60 min., covered.

TAMALE BALLS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
• Add ground chuck and mix well.
• Shape into 1-inch balls and place in a shallow baking dish.
• Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
• Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
• Bake uncovered, 18 to 20 minutes.
• Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
• Transfer cooked meatballs to chafing dish or crockpot.
• Pour sauce over and top with cheese.
• Keep warm over low heat and serve with toothpicks.

HOT TAMALES

Steps:

• In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
• Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
• Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
• While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
• For the dough:
• Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• To assemble the tamales:
• Remove a corn husks from the water and pat dry to remove excess water. 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. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• To cook the tamales:
• Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. 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. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. 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.
• Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

SPICY BEEF TAMALES

Steps:

• Husk corn, discarding the silk. Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes. Drain and pat dry, leaving moist but not wet.
• Cut the kernels from the corn to equal about 1 1/2 cups. Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole. Set aside.
• Heat olive oil and saute onion until translucent. Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Drain off extra fat and divide into even amounts per the number of tamales you will be making.
• Combine cornmeal, salt, and 1 cup water in a mixing bowl. Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno.
• The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale. Top beef mixture with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the meat filling and cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed. Let rest briefly before serving.

SWEET SPICED TAMALES

Steps:

• Soak the dried corn husks in hot water until soft, 30-60 minutes.
• Beat the shortening and salt with an electric mixer in a bowl until light and fluffy, and slowly beat in the masa harina 1/4 cup at a time, alternating with 1/4 cup water per addition, until the masa mixture is very light and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla until the mixture forms a soft, fluffy dough, about 5 minutes.
• To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/4 inch thick and about 2x3 inches in size. Spread the dough all the way to the right edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the center of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar.
• Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left edge towards the center, rolling the filling into the dough, so the plain edge overlaps the rolled tamale. Fold the top end down and the bottom end up, making a tidy package, and tie securely with a piece of kitchen twine.
• Fill a large saucepan with water, and place a steamer rack in the pan so the top of the rack is about 2 inches above the water. Place the filled tamales into the steamer with seam sides down. Bring to a boil, cover, and steam the tamales until firm and the dough releases easily from the corn husk, 1 1/2 to 2 hours.

HOT TAMALE MEATBALLS

Steps:

• In a small bowl, combine 1/3 cup tomato juice, cornmeal, 1 tablespoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt, garlic and cayenne. Add the beef and sausage and mix well. Shape into 1-1/4-in. balls. , In a dutch oven, combine the remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until a thermometer reads 160°.

TAILGATING SPICY TACO CHEESE BALL

Steps:

• Sprinkle parsley in a shallow baking dish. Set aside.
• Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.

ONE-BITE TAMALES

Steps:

• Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes., Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops.

TAMALE BALLS

Steps:

• In a large mixing bowl combine the first 11 ingredients to form tamale balls.
• Form into 1" balls and set aside.
• In a large pot, combine the remaining ingredients for tamale ball sauce.
• Add formed balls to sauce and cook over low heat for 1 1/2 to 2 hours or until tamale balls are fully cooked. Tamale balls will increase in size due to the cornmeal and become like a tamale.
• Alternate Cooking Directions: Follow steps one and two, and then combine sauce in a large slow cooker and add formed balls. Cook on high for five to six hours or until tamale balls are fully cooked.