• Tommy Centola

Mona’s Hot Tamales suggested by Marie Strassel Horrigan

Updated: Jan 4

Today is May 5th or Cinco de Mayo. It also happens to fall in between my mother’s birthday and Mother’s Day. So to bring all those days together, I give you my mother’s Hot Tamales recipe. This is not a quick recipe. It is best if there are a few people rolling the tamales to be cooked. This recipe also makes lots of tamales. They can be frozen and reheated without losing flavor.

Mona’s Hot Tamales

3 lbs Ground Meat

2 Tablespoons Garlic Powder

4 Tablespoons Salt

1 Tablespoon Cayenne Pepper

½ Teaspoon Ground Black Pepper

½ Cup Cornmeal

2 Tablespoons Chili Powder

3 Tablespoons Cumin

3 medium Onions, minced

1 can small can Tomato Sauce

½ cup Water

Tamale Paper

Sauce Mix (see Below)

Mix together ground beef, garlic powder, salt, cayenne, black pepper, chili powder, and cumin. Mix together onions, tomato sauce and water. Add this mixture to above mixture and mix well. Roll about 1 tablespoon in palm of hand oblong and roll in cornmeal. Wet tamale paper and put the meat mixture on the paper and fold at one end. Roll tamale in paper. In a heavy pan or roaster, put 1 layer and then in the opposite direction lay another row. Pour sauce mix over tamales. Place Pyrex covers or any oven utensil on top so the tamales don’t float. Cook over low fire for 2 hours.


Sauce Mix

2 ½ Quarts Water

2 (6oz) cans Tomato Paste.

Put tomato paste in a pot with the water. Bring to a boil.


Enjoy!

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