Indulge in flavor: how to make ground beef hot tamales that will satisfy your cravings

Tamales, a traditional Mexican dish, are a delectable blend of cornmeal dough, savory fillings, and aromatic spices wrapped in corn husks. This blog post will guide you through the art of making ground beef hot tamales, a flavorful and satisfying variation of this classic dish.

Ingredients:

• 2 pounds ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can chili beans, drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can diced green chiles, drained
• 1 (10 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 24 corn husks, softened in warm water

Instructions:

1. Prepare the Filling:

In a large skillet, brown the ground beef over medium heat. Drain off any excess fat. Add the onion and garlic and cook until softened. Stir in the chili beans, diced tomatoes, green chiles, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer until the sauce has thickened, about 15 minutes.

2. Prepare the Corn Husks:

Soak the corn husks in warm water for at least 30 minutes to soften them. This will make them more pliable and easier to work with.

3. Spread the Masa:

Spread a thin layer of masa (cornmeal dough) on the wide end of each corn husk. Leave about 2 inches of space at the top for folding.

4. Add the Filling:

Place a spoonful of the ground beef mixture in the center of each corn husk.

5. Wrap the Tamales:

Fold the sides of the corn husk over the filling and then fold the top down. Tie the tamales securely with kitchen twine.

6. Steam the Tamales:

Place the tamales upright in a steamer basket over boiling water. Cover and steam for 1 hour, or until the corn husks are tender and the tamales are cooked through.

7. Serve and Enjoy:

Unwrap the hot tamales and serve immediately with your favorite toppings, such as salsa, sour cream, or guacamole.

Tips:

• For a spicier tamale, add more chili powder or diced green chiles.
• If you don’t have corn husks, you can use parchment paper or aluminum foil to wrap the tamales.
• You can make the tamales ahead of time and freeze them for later use. To reheat, steam the frozen tamales for 30-45 minutes.

Variations:

• Chicken Tamales: Substitute ground chicken for the ground beef.
• Vegetarian Tamales: Omit the ground beef and add additional vegetables, such as black beans, corn, or bell peppers.
• Sweet Tamales: Fill the tamales with fruit, such as strawberries, blueberries, or bananas.

Quick Answers to Your FAQs

1. What is the best way to soak corn husks?
Soak the corn husks in warm water for at least 30 minutes, or until they are soft and pliable.

2. Can I use a different type of meat in the tamales?
Yes, you can substitute ground chicken, turkey, or pork for the ground beef.

3. How long can I store tamales in the refrigerator?
Tamales can be stored in the refrigerator for up to 3 days.

4. Can I freeze tamales?
Yes, you can freeze tamales for up to 3 months. To reheat, steam the frozen tamales for 30-45 minutes.

5. What are some traditional toppings for tamales?
Traditional toppings for tamales include salsa, sour cream, guacamole, and shredded cheese.