How to Cook Tamales Without a Steamer

When you think of tamales, do you envision a steamer full of hand-rolled corn husks, wrapped around beef filling with a corn meal coating? Or do you see those canned tamales you can buy in a store? Even if you don't own a steamer, it's possible to make a batch of homemade tamales that taste like they came straight from a restaurant. In just a little bit, your home will be filled with the delicious smell of tamales simmered in your oven.

Things You'll Need

• 3 lbs. ground beef
• Water
• Tamale papers
• Four beef bullion cubes
• One large can tomato paste
• 1 oz. chili powder
• 2 tbsp. garlic powder
• 1 tbsp. black pepper
• 1 tbsp. salt
• 1 cup cornmeal
• 1/4 cup corn oil
• Large pot

Instructions

1. Place the ground beef in a large skillet and add 1 cup of cold water. Cook at medium-high heat until the meat is completely done. Make sure that you keep enough water in the pan so that the meat doesn't start sizzling.

2. Drain the water from the meat into pan or large bowl. Put the meat and broth in the fridge until cooled, about an hour, then take back out of fridge. Next, soak the tamale papers in hot water to make rolling easier.

3. Add enough water to the broth to make 4 cups and add four beef bullion cubes. Add the tomato paste, chili and garlic powder, black pepper and salt to the pan of broth. Stir the broth to mix all the ingredients together, then heat on medium until the liquid is lukewarm.

4. Put the cornmeal in a large bowl, then add the oil and a cup of water and stir. The cornmeal should be thick like peanut butter. If the cornmeal is too thick, add a little more water.

5. Take five of the wet papers and shake off the water. Place on the counter in a row, then spread the batter on each of the papers. Leave 2 inches bare on the top and bottom of each paper. Next, spoon as much of the meat filling as you want over the cornmeal.

6. Roll the papers from one side to the other and fold down the top and bottom. Keep filling papers in this manner until the all meat and cornmeal are gone.

7. Layer a large pot with the wrapped tamales, seam side down, until halfway up the pot. Pour the broth over the tamales, covering them and simmer for 1 1/2 hours. If you have more tamales made up, cook them in the same manner as the first batch.

References

• Cooks.com: Hot Tamales For a Crowd

Resources

• Read this Article in Spanish