Relic Home and Blacksmith Shop

Saturday, January 12, 2013

Recipe ~ Tamales



Tamales


2 med. sized onions, sliced thin  
3 cloves garlic, minced
1 1/2 pounds of ground beef
1 1/2 tsp salt
2 Tbs. chili powder
2 1/2 Cups tomato juice
6 Cups boiling water
2 tsp. salt
1/2 Tbs chili powder
2 Cups yellow corn meal

16 oz package of dried corn husks (optional) softened by soaking in water (optional)

Brown beef.  add onion and garlic and brown slightly.  Ad 1 1/2 tsp. salt, 2 Tbs. chili powder and tomatoes. Cook slowly for 1 1/2 hours.

Make a mush of cornmeal, water, 2 ts. salt, 1/2 Tbs. chili powder.  Cook 15 minutes, then let cool.
Grease strips of aluminum foil; (or use the corn husks that have been softened)   Pat out the cornmeal on the foil.  Place the meat mixture in the center and roll as for a tamale.  Store in a cool place until ready to use. Tamales then can be heated in the oven or in a steamer.


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L.D.S. Temple

L.D.S. Temple
Manti Temple