Homemade tamales with homemade tortillas. Top with sour cream.
Ingredients
- ground beef: 5 pound
- roasted green Chili peppers: 1 can (4 ounce can, chopped)
- hot pepper sauce (such as Cholula®): 5 tsp
- kosher salt: 1 Tbsp
- garlic, pressed: 4 clove (divided)
- white onion: 1 Tbsp (minced)
- ground black pepper: 2 tsp
- ground cayenne pepper: 1 tsp
- yellow masa flour: 1 pack (2 pound pack)
- lard: 2 Tbsp
- baking powder: 1 tsp
- water: 2 cups (divided)
- corn husks: 50 piece (dried)
- ounces grated Chihuaua cheese: 8 piece (to taste)
- chili powder: 5 Tbsp
Metric Conversion
Stages of cooking
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Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
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Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
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Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
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Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
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Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.
