Filling: Lightly brown pork and beef in large pot.<
In baking dish, place in layers pork and beans, chili with beans and hot tamales.
Cut in half with meal side up.
Place in oven and bake at 350\u00b0 until hot and bubbly.
ot. As
layers of hot tamales are placed in the pot
Put 1 can of chili in casserole dish. Put hot tamales on top. Then put the other can of chili on the hot tamales. Pour chopped onions on top of the chili, then sprinkle the grated cheese on top of the onions. Put the corn chips on top of the grated cheese and around the edges. Bake at 350\u00b0 for 30 to 35 minutes or until the cheese melts.
Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
e going to roll the tamales on to keep things tidy
aking sheet, to roll the tamales in (the other one is
Note: 1tsp cayenne for milder tamales. Soak corn husk in water
place all vegetable in a food processor until througly mixed.
add mixture with meat.
take your meal and place on paper or corn husks.
add a good portion of meat mixture on meal and wrap oblong way.
continue over and over place in steamer and steam for 2 hours.
put chillie power/water/pepper/garlic power/1 can of tomato sauce of tamales.
tamales can be frozen or canned.
Spray Pam in a 9 x 13-inch or 8 x 8-inch baking dish.
Put cooked rice in dish.
Place hot tamales, which have been unwrapped and cut into 1 to 2-inch pieces, on top of the rice.
Spread the can of chili on top of the hot tamales.
Slice or grate cheese on top of hot tamales.
Bake in a 350\u00b0 oven for about 25 minutes or until bubbling.
You may heat in microwave.
Serve warm with chip and cheese dip.
ay through (basically butterflying.) Pound pork with a meat mallet until
Mix hamburger meat, pork sausage, chili powder, rice, salt, tomatoes and garlic.
Set aside.
Wash cabbage.
Pour hot water over cabbage until it will separate the leaves.
Put a small amount of meat mixture in each leaf.
Roll up, placing in a large pot.
When completed, pour tomato juice over them.
Cook until rice and meat are done, about 1 hour.
Soak corn shucks in hot water for about an hour or more; the longer, the better.
Boil the meat until tender; save the liquid broth.
Chop the meat real good.
On the stove, put a frying pan with a little Crisco.
Put the chopped pork in and brown a little. Add garlic salt, cumin and a small amount of chili powder.
Pour a little broth in and stir and cook for 10 minutes.
Add sliced pork to large bowl, cover with
ny excess fat, and rinse pork under cold water, set on
ell.
Trim fat from pork, rub pork with thyme mixture.
Combine onions, salt, garlic, chili quick, chili powder, water, Ro-Tel tomatoes, tomato sauce, jalapeno peppers and powdered cumin in blender.
After blending, pour into mixture of ground beef, ground pork and corn meal.
Combine both meat mixture and blended mixture thoroughly.
Let stand a few minutes.
n the bottom.
Place tamales open side down.
Weigh
Preheat oven to 400\u00b0.
Place hot tamales in bottom of a medium baking dish.
Add corn and spread over the tamales.
Layer it with your favorite cheese.
Cover and bake until cheese melts, about 10 minutes.
Break the tamales into fourths; line them in a 13 x 9 Pyrex dish. Mix together the Chicken a la King, the evaporated milk and green chilies; pour over tamales. Sprinkle top with Cheddar cheese. Bake at 350\u00b0 for approximately 25 minutes until done.