Ingredients

  • 20 dried corn husks
  • 6 dried California chili pods, seeded with the ends cut off
  • 1 1/2 cups ground beef
  • 1 cup mozzarella cheese, shredded
  • 1/2 1 poblano pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 1/2 packets Goya seasoning with onion and garlic
  • 2 teaspoons salt
  • 1 teaspoon chili powder

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large bowl, allow corn husks to soak in hot water. In a large saucepan, bring 4 cups of water to a boil.
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Step 2

  • Remove any string-like particles from the chili pods.
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Step 3

  • Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.
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  • Length: 20 minutes

Step 4

  • Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce.
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Step 5

  • Drain the saucepan of the remaining stock and place back on the stove top. Return the heat to medium, and add olive oil once the remaining stock evaporates.
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Step 6

  • Add onion and beef, and immediately begin to break apart the beef.
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Step 7

  • Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes.
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  • Length: 5 minutes

Step 8

  • Add the chili sauce and cook an additional 5 minutes.
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  • Length: 5 minutes

Step 9

  • Add garlic and 2 teaspoon salt. I added the poblano pepper at this point, but I should have added it with the beef and onion.
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Step 10

  • Reduce heat to medium-low, and cook for one hour. For the last twenty minutes, partially cover the pan in order to slightly reduce. Most of the liquid should be reduced and thickened.
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  • Length: 80 minutes

Step 11

  • In a large bowl, add instant corn masa mix, water, baking powder, salt, and olive oil to create corn masa mix. The mixture should be spongy.
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Step 12

  • Whats surprisingly tricky is assembling the tamales. The best technique Ive found is to thinly spread the tamale masa mix starting from the right-hand side of the corn husks, and leaving about 2 inches on the left-hand side of the husk. When rolling the tamale together, take the right-hand side and fold it onto the rest of the corn husk covered with tamale masa mix. The 1-2 inches left over should roll perfectly over the actual tamale. Dont overstuff the tamales! Id say 2 tablespoon of meat mixture and just a sparse amount of cheese.
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Step 13

  • O cook, you should have a double boiler. If you dont, like me, then use a metal colander and place it in a large pot.
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Step 14

  • Place the tamales in the colander (or double boiler) where they are not squished, nor are they loose enough to unravel themselves. While doing this, boil 2 cups of water in the pot or what equates to 1 inch in height of the water.
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Step 15

  • Once water comes to a boil, reduce heat and add the tamales.
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Step 16

  • Place a towel between the colander and lid, and cook for 30 minutes.
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  • Length: 30 minutes