Cajun Land Hot Tamale Kit 9 oz

Contains everything you need to make 3 dozen genuine

New Orleans-style hot tamales!

Contains everything you need to make 3 dozen New Orleans-style hot tamales, including parchment shucks, corn masa, meat seasoning, and sauce seasoning. All you need to add is 1 lb. of ground meat!

9 oz. package

Preparing Ingredients

Fill 2 quart bowl with 3 1/2 cups of water and seasoning packet # 1 to make tamale sauce. Stir and set aside.

Add seasoning packet # 2 to 1 lb. of uncooked ground meat and mix well. After mixing, divide meat into 3 equal sections and refrigerate.

Place parchment shucks in a bowl, cover with water, and let soak until ready to use.

Making Tamales

Open pouch of corn masa and pour 1/2 of contents on a paper plate.

Remove 1 section of tamale meat from refrigerator and divide into 12 equal parts. Roll each part into an oblong shape about 2 1/2" long.

Place it in the plate with masa and begin to roll it back and forth applying a slight, even pressure with all four fingers.

Now lay 1 wet shuck on an empty dinner plate. Place tamale rolled in masa in the center of the shuck and 1/4" from the left side. Roll the shuck as tight as possible around the tamale and fold the empty section of shuck under the tamale. Place tamale on its side and flatten slightly.

Repeat for 2^nd and 3^rd sections of tamale meat until  all 36 tamales are made.

Cooking Tamales

Stand tamales in a 2 quart pot and cover with tamale sauce.

Cook on high heat until sauce begins to boil. Reduce heat to simmer, cover pot and let cook for 30-45 minutes.

Let stand 5 minutes before serving.

Serving Tamales

Serve with tortilla chips or crackers. Makes 4 servings of 9 tamales each.

HELPFUL HINTS

·         If a thicker outside coating is preferred, add 2 tablespoons of cooking oil to meat when mixing.

·         If preferred, pork or a mixture of beef and pork may be used.

·         Tamales may be kept refrigerated up to 5 days after being cooked.

·         Tamales may also be frozen in a container with sauce for future use.

INGREDIENTS: CORN MASA (MASA FLOUR AND CORN MEAL); MEAT SEASONING (SPICES, SALT, CORN MEAL, DEHYDRATED GARLIC & ONION, MASA FLOUR, HYDROLYZED SOY PROTEIN, SUNFLOWER OIL); SAUCE SEASONING (SPICES, SALT, DEHYDRATED GARLIC & ONION, MASA FLOUR, PAPRIKA, HYDROLYZED SOY  PROTEIN, SUNFLOWER OIL).

COTAINS SOY.

CONTAINS A BIOENGINEERED FOOD INGEDIENT

About 18 servings per container

Serving size 12.3g (seasoning in 2 tamales)