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Merrilee Jacobs

3 Hot Tamales

www.3hottamales.com  

706-935-3561

Merrilee Jacobs is Founder and CEO of 3 Hot Tamales, LLC (www.3hottamales.com), makers of the most popular brand of hand-rolled vegetarian tamales.  Merrilee also owned and successfully operated "Peasant Fare Catering Company" for 4 years.  She has been making tamales since childhood as part of a much-loved family tradition.

Tamales-Preparing the Corn Husks & Masa

Merrilee Jacobs, Founder and CEO of 3 Hot Tamales, demonstrates how to make tamales including preparing the corn husks and masa.

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Tamales-Preparing the Corn Husks & Masa

Ingredients

Cornhusks
Masa:
6 cups corn masa flour
2 1/2 tablespoons of vegetarian chicken seasoning
1 1/2 teaspoons of salt
1 teaspoon of baking powder
1 cup of vegetable oil
6 1/2 cups of water
1/2 cup of salsa verde
Red Chili sauce:
6 New Mexico Chiles
2 De arbols chiles
3/4 cup of water
Burger filling:
1 1/2 cups of onions
1 tablespoon of garlic
16 ounces of ground beef
1/2 teaspoon of salt
1/2 teaspoon of cumin
1 tablespoon of oregano
Potato green chili cheese filling:
4 cups of diced potatoes
1/2 cup of onions
1 tablespoon of garlic
2 teaspoons of jalapenos
3/4 cup of diced green chiles
2 1/4 teaspoons of vegetarian chicken seasoning
1/2 teaspoon of salt
A dash of cumin
3/4 cup of sharp cheddar cheese

Instructions

1. Put the corn husks in a bowl and cover them with warm water, letting them soak for 20 minutes.


2. To prepare masa, mix the flour, seasoning, salt and baking powder together. Add the water, salsa verde and vegetable oil. Mix together until it forms a paste.


3. To make the red chili sauce, soak the New Mexico chiles in hot water and remove the seeds. Throw the seedless chiles into a blender with the arbol chiles and water. Blend until you end up with a paste.


4. To make the burger filling, add the ground beef, onions, garlic, salt, cumin and oregano to a pan and saute it and mix it together well. Add the red chili sauce to the burger filling.


5. To make a potato green chili cheese filling, cook the diced potatoes until they are soft. Add the onions, garlic, jalapenos and green chiles and mix them together. Add the seasoning, salt, cumin and cheddar cheese. Mash and stir and mix everything up.


6. Remove the corn husks from the bowl of water. Put a quarter cup of masa on each of the corn husks. Spread it out like a 4X4 square on one side of the corn husk. Take two tablespoons of filling and place it in the center. Roll the filling in the husks.


7. Load the tamales in the tamale pot standing straight up and fill the pot. Steam the tamales at a medium heat for about 1 hour. Take them out, let them cool for 20 minutes. Plate and serve or place them in the freezer for a later date.

 

 

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Transcripts

Merrilee Jacobs: Hi! I am Merrilee Jacobs, Founder and CEO of 3 Hot Tamales, and today I am showing you how to make tamales. Right now, I am going to show you how to prepare corn husk a mix your masa. The corn husk come dried, so you need to get them moist enough to be flexible before when you rolling them. So you put them in a bowl, cover them with a little water, warm preferably and let them soak for about 20 minutes which gives you a plenty enough time to start mixing your masa. Now when you go to mixture masa, the ingredients again are the corn masa flour, oil and water, some seasonings, baking powder and salts. I've mixed up measured out here six cups of corn masa flour, I have got two-and-a-half tablespoons of a vegetarian chicken seasoning or a regular chicken seasoning you can use, one-and-a-half teaspoons of salt and one teaspoon of baking powder. This will help your masa to be nice and fluffy. Mix those up a little bit and then we add our six-and-a-half cups of water and a-half-cup of salsa verde and one cup of vegetable oil. As you are mixing this, you'll notice that the corn masa flour seems to absorb a lot of moisture. So you may have to add a little bit more depending on the consistency of it, just to mix real well and before too long you are going to have a nice kind of soft paste. It starts to get a little thicker as you mix it, corn masa flour absorbs the moisture, make sure you get out all the lumps and you have a nice soft paste. Now that we have mixed this masa for a while, you can see that it's absorbed the water to form the nice soft paste. Now that we've showed you how to prep our corn husk and mix our masa, the next thing we are going to teach you is how to make a red chili sauce to go with your beef tamales.