Photo: Ralph Anderson; Styling: Buffy Hargett
Prep Time
1 Hour
Cook Time
3 Hours 15 Mins
Soak Time
45 Mins
Yield
Makes about 24 tamales

We call for using an entire package of corn husks in this recipe because some of them will be torn or split; use the larger whole ones. Tamales can be assembled a day ahead and refrigerated until you're ready to cook them.

How to Make It

Step 1

Soak corn husks in hot water 1 hour or until softened. Drain husks, and pat dry.

Step 2

Spread 3 Tbsp. Cornmeal Dough into a 3- x 3 1/2-inch rectangle in center of 1 husk. Spoon 1 heaping Tbsp. Meat Filling down center of Cornmeal Dough rectangle.

Step 3

Fold long sides of husk over, enclosing filling completely with Cornmeal Dough; fold bottom of husk over folded sides (leave top end open). Repeat procedure using remaining husks, Cornmeal Dough, and Meat Filling.

Step 4

Place a 1-cup ovenproof glass measuring cup upside down in center of a Dutch oven. Stir together tomato sauce, chili powder, cumin, and 4 cups water. Pour tomato sauce mixture around measuring cup in Dutch oven.

Step 5

Stand tamales, open end up, around measuring cup. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 3 hours. Using tongs, remove tamales to a serving plate. Remove measuring cup. Cook tomato mixture over medium-high heat 10 minutes or until thickened. Serve tamales with sauce and desired toppings.

Step 6

Note: After cooking, the tamales with the sauce can be frozen up to 1 month. Thaw overnight in refrigerator. Microwave thawed tamales in sauce in a single layer at HIGH in 45-second intervals until hot.

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