Hot Tamale Recipe

🧂 Ingredients

• ¼ Cup Chili Powder
• 2 tablespoon Paprika
• 2 tablespoon Salt
• 2 ½ teaspoon Black Pepper
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Onion Powder
• 1 tablespoon Garlic Powder
• 3 Lbs Beef Short Ribs
• 1 Yellow onion - Diced
• 3 Cloves Garlic - Minced
• ¼ Cup Worcestershire Sauce
• ¼ Cup Beef Broth
• 1 tablespoon Sugar
• 1 lb Hatch Green Chiles - Diced
• 1 Cup Lard
• 2 Cups Yellow Cornmeal
• 1 teaspoon Baking Powder
• 1 ½ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper
• 1 ¼ teaspoon Garlic Puree
• 1 ¼ Cup Beef Broth

Instructions

• 1 Mix all seasonings together.
• 2 Set Sous-Vide Circulator to 185°f for a 24 hour cook.
• 3 In gallon size ziplock bags add onion, garlic, Worcestershire sauce, beef broth,
  sugar, and ribs.
• 4 Using the water displacement method place the bags in the water bath and clip
  the top of the bags to the pot.
• 5 Cook for 24 hours.
• 6 Remove from the bag and place in a large bowl to shred.
• 7 Using two forks, add Tamale Spice and Hatch Green Chiles and mix together while
  shredding the beef.
• 8 In the small bowl of a stand mixer using the whipping attachment, whip the lard
  until light and airy.
• 9 Add the cornmeal, baking powder, salt, pepper, cayenne, and garlic puree and
  beef broth then continue to whip until fully incorporated.
• 10 If not using immediately cover with plastic wrap in direct contact.
• 11 Soak corn husks in warm water for 30 minutes.
• 12 Spread Masa on Cornhusks then top with a bit of the beef mixture.
• 13 Wrap the husks up and steam for 10 minutes.
• 14 Top with Chili and Cheese and broil under 500° until cheese is evenly melted.

Nutrition Info