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Category: specialties
Prep Time: Cook Time: Total Time:
Hot Springs Spread
Tamales
3 dozen corn husks (or parchment paper cut into 8x5-inch rectangles
3/4 pound finely ground beef
1 clove garlic, minced
1 tablespoon bacon fat or, better yet, 2 tablespoons rendered chicken fat
1/2 cup beef broth
4 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 cup warm water
3 cups finely ground yellow cornmeal
1 cup lard
1 teaspoon salt
Soak the corn husks in hot water until pliable, about 1 hour. (If using parchment, no need to soak it.)
In a heavy skillet, brown the beef with the garlic in bacon fat. Add broth, chili powder, cumin, and salt. Simmer uncovered, adding more broth if necessary to make a thick, moist sauce (a little over 1 cup).
Combine 1 cup warm water with cornmeal. Let stand. Cream the lard with salt until fluffy. Add the cornmeal mixture and beat well. Combine the corn meal mixture and the meat. Spread the mixture in husks, leaving a one-inch edge, untouched by filling. Roll the husk
to form a tight wrapper around the filling and tie each end with a string (or twist tie).
Stand the tamales upright on a rack above one inch of water in a pot tall and narrow enough to keep them from tipping over. Cover loosely and steam 45 minutes.
Chili for spreads
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons cooking oil
1 pound lean ground chuck
2 cups barbecue sauce of choice
1 teaspoon salt
1/4 cup chili powder
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 15-ounce cans pinto beans, drained
Sautee onion and garlic in cooking oil in a Dutch oven. Add ground chuck and cook until well-browned, stirring to break up the meat. Drain excess oil.
Add all remaining ingredients except beans. Bring to boil, cover, and simmer 40 minutes, stirring occasionally. Add beans. Simmer, partially covered, 15 minutes more.
To make spreads:
1 bunch scallions, chopped (tops and green part)
12 ounces grated cheddar cheese
Fritos as garnish
Preheat oven to 350 degrees. Butter a broad shallow casserole or two smaller ones (so you have enough space to spread out the tamales). Remove the tamales from their husks and layer them on the bottom of the casserole. Top with chili, then a sprinkle of scallions, then a layer of cheese. Bake 20-25 minutes, until cheese begins to brown. Garnish with a sprinkle of Fritos.
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Hot Springs Spread AKA McClard's Tamale Spread ~~Food for the Gods
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Category: specialties
Prep Time: Cook Time: Total Time:
Hot Springs Spread
Tamales
3 dozen corn husks (or parchment paper cut into 8x5-inch rectangles
3/4 pound finely ground beef
1 clove garlic, minced
1 tablespoon bacon fat or, better yet, 2 tablespoons rendered chicken fat
1/2 cup beef broth
4 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 cup warm water
3 cups finely ground yellow cornmeal
1 cup lard
1 teaspoon salt
Soak the corn husks in hot water until pliable, about 1 hour. (If using parchment, no need to soak it.)
In a heavy skillet, brown the beef with the garlic in bacon fat. Add broth, chili powder, cumin, and salt. Simmer uncovered, adding more broth if necessary to make a thick, moist sauce (a little over 1 cup).
Combine 1 cup warm water with cornmeal. Let stand. Cream the lard with salt until fluffy. Add the cornmeal mixture and beat well. Combine the corn meal mixture and the meat. Spread the mixture in husks, leaving a one-inch edge, untouched by filling. Roll the husk
to form a tight wrapper around the filling and tie each end with a string (or twist tie).
Stand the tamales upright on a rack above one inch of water in a pot tall and narrow enough to keep them from tipping over. Cover loosely and steam 45 minutes.
Chili for spreads
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons cooking oil
1 pound lean ground chuck
2 cups barbecue sauce of choice
1 teaspoon salt
1/4 cup chili powder
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 15-ounce cans pinto beans, drained
Sautee onion and garlic in cooking oil in a Dutch oven. Add ground chuck and cook until well-browned, stirring to break up the meat. Drain excess oil.
Add all remaining ingredients except beans. Bring to boil, cover, and simmer 40 minutes, stirring occasionally. Add beans. Simmer, partially covered, 15 minutes more.
To make spreads:
1 bunch scallions, chopped (tops and green part)
12 ounces grated cheddar cheese
Fritos as garnish
Preheat oven to 350 degrees. Butter a broad shallow casserole or two smaller ones (so you have enough space to spread out the tamales). Remove the tamales from their husks and layer them on the bottom of the casserole. Top with chili, then a sprinkle of scallions, then a layer of cheese. Bake 20-25 minutes, until cheese begins to brown. Garnish with a sprinkle of Fritos.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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