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    Hot Tamales

    Submitted by Clydie Holt, Center, TX

    Clydie has used her tamale recipe for more than 30 years. "Everyone loves them," she writes.

    Ingredients

    Masa Mixture

    • 3 packages corn shucks
    • 3 cups masa (corn flour)
    • 3 cups water with 3 bullion cubes (or chicken or turkey broth)
    • 4 Tbs. chili powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • Dash red pepper

    Meat Mixture

    • ½ to ¾ lb. ground meat (beef, chicken, or turkey)
    • 1 onion diced
    • 1 bell pepper diced
    • 4 Tbs. chili powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • Garlic if desired

    Directions

    Put corn shucks in warm water to soften before mixing the tamales. Mix masa and seasoning in a large bowl. Heat broth to boiling. Add broth to masa mixture gradually, creating dough. The dough needs to be firm, but soft enough to spread. Set aside. Brown ground meat in pan; add all meat mixture ingredients. If mixture is too dry, add water a little at a time. Put masa on corn shucks. Then add meat mixture in center and roll up. Steam in a pan until done, about 3 hours.