This recipe was shared with us by Jimmy Johnson on Stirrin' It Up.
The tamales can be frozen and reheated in a microwave oven or re-steamed.
- 3 lbs ground beef
- 1 extra large onion, chopped
- 4 oz chili powder
- 1 tbs oregano
- 2 tbsps salt
- 1 1/2 tbsps garlic powder, unsalted
- 1 1/2 tbsps cumin
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 (10 oz) can Rotel tomatoes with juice
- 1 (16 oz) can tomatoes with juice, peeled and chopped
- 3 cups water
- 2 cups Masa Harina
- 1 cup beef stock from ground meat
In a 1 gallon stock pot, saute onions over medium high heat. Add
ground beef and brown, drain stock and reserve. Add all ingredients
except Masa and reserved stock. Cook for 45 to 55 minutes. When
ready, the spices mix into a deep blood red liquid that does not
separate. Take care that the mixture doesn't schorch while cooking.
Stir frequently. Remove from stove and drain juices from meat. Set
aside and add Masa to meat mixtue. Mix thoroughly while slowly adding
beef stock. You may adjust the consistency by adding a little more
Masa or beef stock as needed to get a moist dough-like consistency.
Roll into tamale papers and fold one end. NOTE: Papers must be moistened
first. Stack each tamale in a double boiler with the open end up.
Add enough water in the boiler, but take care not to let tamales
sit in the water. Ladle a little juice into the open end of each
tamale. Steam for 45 minutes on low heat. Remove from cooker and
allow to cool for about 10 minutes. Serve with remainder of juice.