Yields: 24 Servings Prep: 30 Mins Cook: 140 Mins
A traditional holiday meal in Mexico, tamales are well worth the extra effort needed. Go ahead and make plenty extra to freeze for later.

Hot Tamales


  • 24 corn husks
  • 1 1/2 cup rice
  • 3 lbs. ground pork
  • 5 lbs. lean ground beef
  • 1 onion, peeled and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (8-oz.) tomato sauce
  • 5 packets ORTEGA Taco Seasoning Mix - Regular
  • 1 red chile pepper, seeded and chopped
  • 2 tbls. chili powder
  • 3 cups beef broth
  • 3 cups white cornmeal


Soak corn husks in hot water for about 30 minutes. Drain and pat dry before use.

Cook rice according to package directions.

Meanwhile in a large skillet brown pork, beef and onion; drain well. Season with salt and pepper.

Stir in tomato sauce, taco seasoning mix, chile pepper and chili powder; mix well. Add beef broth, white cornmeal and cooked rice.

Divide meat mixture evenly between husks and roll up tightly. Fold ends and tuck under. Place loosely packed in a steamer and simmer for 2 to 3 hours, checking the water level often. When tamales are tender and come away from the husks easily, remove from steamer and serve.

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