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How to Make Tamales

Tamles-Red Chile Sauce & Burger Filling

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  • sithphantom5 Flag

    tamles are great
    this series was the easiest series to watch and make sense out of. Everything was explained in precise and clear steps, the procedure was made doable by watching your video, thank you so much!!

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.

Tamles-Red Chile Sauce & Burger Filling

In this video, Merrilee Jacobs, founder and CEO of 3 Hot Tamales, demonstrates how to make two different variations of tamales. She goes through the entire process from making the masa, filling the corn husks and even provides serving suggestions.

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Tamles-Red Chile Sauce & Burger Filling

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 with 3 Hot Tamales, and today I am teaching you how to make tamales. We are going to show you now how to make the red chili sauce for the burger filling. One of the things you are going to look for is New Mexico Chili pods dried like this and some arbol chillies as well. These are really hot, so you don't want very many. This recipe calls for about six of the New Mexico Chilies and two of de arbols. You soak them in a pan like this with about three quarters of a cup of water to soften them.

The New Mexico Chili pods need to be seeded otherwise the sauce will be so hot you are not going to be able to eat it well. So you soak them in little hot water, softens them up, allowing you to remove the seeds. Then once they are softened and seeded throw those into a blender with the arbol chilies, three quarters of a cup of water and blend until you end up with a paste, that looks just like this. So now that we have made the red chili sauce, we are going to through all the rest of the ingredients into the burger filling. I have already chopped up one-and-a-half cups of onions, one tablespoon of garlic and 16 ounces of ground beef in here. We are going to add half a teaspoon of salt, half-a-teaspoon of cumin, and a tablespoon of oregano that's in here, and the red chili sauce, about a half-a-cup of red chili sauce, that's what makes it nice, rich and spicy. You want to saut that up a little bit, heat it and just mix it real well making sure that it all sticks together. I might need to add a little bit of water to add a little moisture to it so that its not too dry. Remembering that when you steam your tamales a lot of the moisture of the steam will also create moisture in the filling. Now after mixing really well, you have your burger red chili sauce filling for your tamales. Now that I've showed you how to make the red chili sauce and the burger filling, we are going to show you how to make the potato green chili cheese fillings for your vegetarian friends.

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