How To Steam Tamales' title='How To Steam Tamales' />Hot Tamales Recipe Alton Brown. Watch how to make this recipe. 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 12 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 12 hours. Remove the meat from the cooking liquid to a cutting board. I have had a lot of requests for a post on tamales de elote, also known as sweet corn tamales. As it is already mid August and corn will be out of season soon, I knew. HealthBenefits-ofOranges-2.png' alt='How To Steam Tamales' title='How To Steam Tamales' />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. Pork andor Beef Tamales. Recipe Source Maria E. Salazar. Required Time 2 days the ultimate in slow food. Ingredients using 6 pounds of meat makes. Tommy Tamale Market Cafe. Best Tamales in Grapevine Texas. Tamales, Burritos, Nachos and more. Homemade Tamales near Southlake, DFW, Grapevine, Dallas. Our traditional Mexican tamales are made with ingredients purchased from a Mexican Grocery store. We believe they have the best mexican products for making authentic. 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 4. 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 12 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. Quick Soak Beans on this page. 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 1. 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 12 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.