Cajun Land Hot Tamale Kit

Contains everything you need to make 3 dozen New Orleans-style hot tamales, including parchment shucks, corn masa, meat seasoning, and sauce seasoning. All you need to add is 1 lb. of ground meat!

$6.99

Contains everything you need to make 3 dozen New Orleans-style hot tamales, including parchment shucks, corn masa, meat seasoning, and sauce seasoning. All you need to add is 1 lb. of ground meat!

SKU: 0-80617-05020-9 Categories: ,

Description

Contains everything you need to make 3 dozen New Orleans-style hot tamales, including parchment shucks, corn masa, meat seasoning, and sauce seasoning. All you need to add is 1 lb. of ground meat!

Additional information

Weight 0.5625 lbs
Dimensions 5.75 × 2 × 5.75 in

Contents of Package Makes 36 Tamales

Preparing Ingredients
Fill 2 quart bowl with 3 1/2 cups of water and seasoning packet # 1 to make tamale sauce. Stir and set aside.
Add seasoning packet # 2 to 1 lb. of ground meat and mix well. After mixing, divide meat into 3 equal sections and refrigerate.
Place parchment shucks in a bowl, cover with water, and let soak until ready to use.
Open pouch of corn masa and pour 1/2 of contents on a paper plate.

Preparing Tamales
Remove 1 section of tamale meat from refrigerator and divide into 12 equal parts. Roll each part into an oblong shape about 2 1/2" long. Place it in the plate with masa and begin to roll it back and forth applying a slight, even pressure with all four fingers. Now lay 1 wet shuck on an empty dinner plate. Place tamale rolled in masa in the center of the shuck and 1/4" from the left side. Roll the shuck as tight as possible around the tamale and fold the empty section of shuck under the tamale. Place tamale on its side and flatten slightly. Repeat until all 36 tamales are made.

Cooking Tamales
Stand tamales in a 2 quart pot and cover with tamale sauce. Cook on high heat until sauce begins to boil. Reduce heat to simmer, cover pot and let cook for 30-45 minutes. Let stand 5 minutes before serving.

Serving Tamales
Serve with tortilla chips or crackers. Makes 4 servings of 9 tamales each.

HELPFUL HINTS
- If a thicker outside coating is preferred, add 2 tablespoons of cooking oil to meat when mixing.
- If preferred, pork or a mixture of beef and pork may be used.
- Tamales may be kept refrigerated up to 5 days after being cooked.
- Tamales may also be frozen in a container with sauce for future use.

CORN MASA (MASA FLOUR AND CORN MEAL); MEAT SEASONING (SPICES, SALT, CORN MEAL, DEHYDRATED GARLIC, DEHYDRATED ONION, MASA FLOUR, HYDROLYZED SOY AND CORN PROTEIN, MALTODEXTRIN, NATURAL CARAMEL COLOR CLASS IV, AND PALM OIL); SAUCE SEASONING (SPICES, SALT, DEHYDRATED GARLIC, DEHYDRATED ONION, MASA FLOUR, PAPRIKA, HYDROLYZED SOY AND CORN PROTEIN, MALTODEXTRIN, NATURAL CARAMEL COLOR CLASS IV, AND PALM OIL).CONTAINS: SOY

Nutrition Facts

Serving Size 12.3g (Seasoning in 2 tamales)

Servings Per Container 18

Amount Per Serving
Calories 40 Cal. from fat 5
% Daily Value*
Total Fat 0.5 < 1%%
Sodium 470mg 20%
Total Carbohydrate 8g 3%
Dietary Fiber 1g <1%%
Protein 1g
Vitamin A25%
Calcium2%
Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories:2,0002,500
Total FatLess than65g80g
Saturated FatLess than20g25g
CholesterolLess than300mg300 mg
SodiumLess than2,400mg2,400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4