Good Eats Hot Tamales Alton Brown 2009
Unleash the vibrant flavors of traditional Mexican cuisine with Alton Brown’s 2009 “Good Eats Hot Tamales.” This recipe captures the essence of authentic tamale-making, blending soft, airy masa dough with a rich and savory shredded pork or beef filling infused with smoky red chili sauce, cumin, and paprika. Wrapped in pliable corn husks and steamed to perfection, these tamales boast a tender texture that’s both comforting and satisfying. With straightforward steps for preparing the masa, assembling the tamales, and steaming them to ideal doneness, this recipe is perfect for parties, family dinners, or make-ahead meals. Serve these homemade tamales hot with extra red chili sauce or your favorite toppings for a show-stopping dish that’s sure to impress. Key ingredients like masa harina, lard, and red chili sauce promise traditional flavors, while Alton Brown’s tips ensure success even for first-time tamale makers!
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Recipe Information
Ingredients
- 40 pieces Dried corn husks
- 4 cups Masa harina
- 3 cups Chicken stock
- 2 teaspoons Baking powder
- 2 teaspoons Kosher salt
- 1 cup Lard or vegetable shortening
- 2 cups Cooked and shredded pork shoulder or beef
- 1.5 cups Red chili sauce
- 1 cup Diced onion
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Vegetable oil
Instructions
Place the dried corn husks in a large bowl and cover with hot water. Let them soak for 30-60 minutes until pliable. Drain and pat dry before use.
In a large mixing bowl, combine the masa harina, baking powder, and kosher salt. Gradually mix in the chicken stock until a dough forms.
In a stand mixer or using a hand mixer, whip the lard or vegetable shortening until light and fluffy. Slowly add the masa dough to the whipped lard and continue mixing until fully combined and airy. Cover and set aside.
In a skillet over medium heat, add the vegetable oil and diced onion. Cook until soft and translucent, about 5 minutes.
Add the shredded pork or beef to the skillet and stir in the red chili sauce, ground cumin, paprika, and garlic powder. Simmer for 10 minutes, allowing the flavors to meld together. Set aside to cool slightly.
To assemble the tamales, take a soaked corn husk and spread 2-3 tablespoons of the masa mixture onto the center, leaving about 1-2 inches at the top and bottom.
Spoon about 1 tablespoon of the meat filling onto the masa. Fold the sides of the husk in towards the center, then fold the bottom up and tie if necessary to secure. Repeat with remaining husks, masa, and filling.
Place the tamales upright in a steamer basket, ensuring they are tightly packed to keep them upright.
Steam the tamales over boiling water for 60-90 minutes, checking occasionally to ensure there is enough water in the pot.
Check for doneness by opening one tamale; the masa should easily pull away from the husk. If not, steam for an additional 15-20 minutes.
Serve hot with additional red chili sauce or your favorite toppings.
Nutrition Facts
Calories |
4618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.4 g | 471% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 8654 mg | 376% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 35.5 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2474 mg | 53% | |
*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.
