Gramdma Ruth's Hot Tamales

Unwrap the tradition of flavor with "Grandma Ruth's Hot Tamales," a time-honored family recipe bursting with bold spices and tender masa. Handmade with care, these authentic tamales feature a perfectly seasoned filling of ground pork or beef infused with chili powder, cumin, paprika, and a touch of red chili paste for just the right amount of heat. Nestled inside soft, fluffy masa and wrapped in dried corn husks, they are steamed to perfection for a comforting, savory delight. Whether served with a zesty salsa or enjoyed on their own, these tamales are a labor of love, perfect for family gatherings, holiday feasts, or any time you crave a taste of tradition. Ideal for anyone seeking authentic homemade tamales, this recipe will transport your taste buds straight to Grandma’s kitchen!

Nutriscore Rating: 65/100

Prep Time:90 mins

Cook Time:120 mins

Total Time:210 mins

Servings: 25

Ingredients

• 25 pieces dried corn husks
• 3 cups masa harina (corn flour)
• 2.5 cups chicken broth
• 1 cup vegetable shortening or lard
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1.5 pounds ground pork or beef
• 1 large onion, finely diced
• 3 cloves garlic cloves, minced
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 3 tablespoons red chili paste
• 1 cup water
• 1 teaspoon salt (for seasoning filling)
• 0.5 teaspoon black pepper

Directions

Step 1

Soak the dried corn husks in a large bowl of warm water for at least 30 minutes to soften them. Drain and set aside.

Step 2

In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well.

Step 3

In another bowl, cream the vegetable shortening or lard with an electric mixer until light and fluffy. Gradually add the masa mixture, alternating with chicken broth, while continuing to beat until the dough is soft and spreadable. Set aside.

Step 4

In a large skillet, cook the ground pork or beef over medium heat until browned. Drain excess grease.

Step 5

Add the diced onion and minced garlic to the skillet, cooking until softened and fragrant, about 5 minutes.

Step 6

Stir in cumin, chili powder, paprika, red chili paste, water, salt, and black pepper. Simmer the mixture for 10 minutes until flavors are well combined and the filling is thickened. Remove from heat.

Step 7

Pat the soaked corn husks dry. Spread about 2 tablespoons of masa dough onto the center of a husk, leaving space at the top and bottom.

Step 8

Spoon 1-2 tablespoons of the meat filling onto the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom, leaving the top open.

Step 9

Repeat until all the tamales are assembled.

Step 10

Arrange the tamales in a large steamer pot, standing upright with the open end at the top. Cover the tamales with additional corn husks or a damp kitchen towel.

Step 11

Steam the tamales over medium heat for 1.5 to 2 hours, checking occasionally to ensure the pot has enough water to maintain steam. Tamales are done when the masa easily pulls away from the husks.

Step 12

Serve hot with your favorite salsa or enjoy as is!

Nutrition Facts

Serving size	(2610.6g)

Amount per serving	% Daily Value*
Calories	5391.9

Total Fat 390.3g	0%
Saturated Fat 104.6g	0%
Polyunsaturated Fat 0g
Cholesterol 481.7mg	0%
Sodium 8026.8mg	0%
Total Carbohydrate 322.2g	0%
Dietary Fiber 38.7g	0%
Total Sugars 14.6g
Protein 165.0g	0%

Vitamin D 0IU	0%
Calcium 815.7mg	0%
Iron 24.0mg	0%
Potassium 3824.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 12.1%

Carbs: 23.6%