Cornmeal Tamales

Ingredients for Cornmeal Tamales

• 1.4kg beef mince

• 1 1/2 teaspoons ground cumin

• 1 tablespoon garlic powder

• 1 1/2 teaspoons cayenne pepper

• 1 teaspoon ground black pepper

• 1 tablespoon salt

• 1 1/2 teaspoons onion powder

• 50g chilli powder

• 4 tablespoons sugar

• 120ml yellow cornmeal

• Two 230g cans tomato sauce

• 36 pieces parchment or wax paper cut into 5-inch squares

• 600g yellow cornmeal mixed with 2 teaspoons salt

Combine the beef mince, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 45g per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.

Add 120ml water and a teaspoon of salt to 2400ml corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.