Go Back
+ servings
Mississippi Delta Hot Tamales Served in a cast iron skillet topped with chili and cheese.
Print Recipe
5 from 3 votes

Hot Tamale Recipe

This amazing untraditional Hot Tamale Recipe uses Beef Short Ribs cooked Sous-Vide, Hatch Green Chiles, and topped with chili and cheese.
Prep Time30 minutes
Cook Time1 day
Total Time1 day 30 minutes
Course: Dinner, Lunch
Cuisine: Southern Comfort
Servings: 10 servings
Calories: 362kcal
Author: Jeremy Klae

Ingredients

Tamale Spice

  • ¼ Cup Chili Powder
  • 2 tablespoon Paprika
  • 2 tablespoon Salt
  • 2 ½ teaspoon Black Pepper
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder

Sous-Vide Short Ribs

  • 3 Lbs Beef Short Ribs
  • 1 Yellow onion - Diced
  • 3 Cloves Garlic - Minced
  • ¼ Cup Worcestershire Sauce
  • ¼ Cup Beef Broth
  • 1 tablespoon Sugar
  • 1 lb Hatch Green Chiles - Diced

Masa

  • 1 Cup Lard
  • 2 Cups Yellow Cornmeal
  • 1 teaspoon Baking Powder
  • 1 ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 1 ¼ teaspoon Garlic Puree
  • 1 ¼ Cup Beef Broth

Instructions

Tamale Spice

  • Mix all seasonings together.

Sous-Vide Beef Short Ribs

  • Set Sous-Vide Circulator to 185°f for a 24 hour cook.
  • In gallon size ziplock bags add onion, garlic, Worcestershire sauce, beef broth, sugar, and ribs.
  • Using the water displacement method place the bags in the water bath and clip the top of the bags to the pot.
  • Cook for 24 hours.
  • Remove from the bag and place in a large bowl to shred.
  • Using two forks, add Tamale Spice and Hatch Green Chiles and mix together while shredding the beef.

Masa

  • In the small bowl of a stand mixer using the whipping attachment, whip the lard until light and airy.
  • Add the cornmeal, baking powder, salt, pepper, cayenne, and garlic puree and beef broth then continue to whip until fully incorporated.
  • If not using immediately cover with plastic wrap in direct contact.

Assembly and Steaming

  • Soak corn husks in warm water for 30 minutes.
  • Spread Masa on Cornhusks then top with a bit of the beef mixture.
  • Wrap the husks up and steam for 10 minutes.
  • Top with Chili and Cheese and broil under 500° until cheese is evenly melted.

Video

Notes

  • When putting the water in the pot to steam, ensure it barely creeps up through the steamer basket. You don't want too much water in the pot, just enough to create a lasting steam.
  • Don't over-fill your tamales; otherwise, they will fall apart. The more of them you make, the better you'll get at being able to eyeball how much filling each will need.
  • When storing your masa mixture, be sure to make sure the plastic wrap is touching the masa mixture, mush you like would when storing homemade guacamole. This will ensure that no air is reaching the masa and drying it out.

Nutrition

Calories: 362kcal | Carbohydrates: 36g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 1140mg | Potassium: 777mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2720IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 5mg