Hamdi Saidani Bobby Flay Tamales is made with ground chuck, red pepper, dried onions, garlic powder, and cornmeal, seasoned with salt, chile powder, and cumin. This recipe takes 4 hours to cook and serves 20 tamales.
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🧡 Why You’ll Love Tamales Recipe
- Rich, Savory Flavor: The combination of ground chuck, spices, and tomato paste creates a deep, satisfying taste.
- Customizable Heat: Adjust the amount of red pepper and chile powder to suit your spice preference.
- Perfect for Gatherings: This recipe serves 10, making it ideal for family dinners or parties.
❓ What Is Bobby Flay Tamales Recipe?
Bobby Flay Tamales is made with ground chuck, red pepper, dried onions, garlic powder, and salt, cooked until done. The meal mixture has cornmeal, salt, ground onion, ground garlic, chile powder, and cumin powder.
🥩 Bobby Flay Tamales Ingredients
Meat Mixture:
- 5 pounds ground chuck
- 1/2 cup diced red pepper
- 1/2 cup dried onions
- 1/2 cup garlic powder
- 1/4 cup salt
- Water, to cover
Meal Mixture:
- 7 1/2 pounds plain cornmeal
- 1/4 box salt
- 1 1/2 cups fresh ground onion
- 1/2 cup fresh ground garlic
- Chile powder
- Cumin powder
Tamale Boil Mixture:
- 1 tablespoon salt
- 1/2 tablespoon garlic powder
- Dash red pepper
- Cumin powder and chile powder, to taste
- 3 ounces tomato paste
- 1-gallon water
🥯How To Make Bobby Flay Tamales
- Cook the meat with water until done. Remove the meat and save the liquid.
Meal Mixture:
- Mix all ingredients well.
- Grind them and add 1 gallon of the saved liquid. Mix again. Chill overnight.
Tamale Boil Mixture:
- Combine ingredients in a large pot and heat on high. While it heats, spread meal mixture on tamale wrappers.
- Add meat mixture in the middle. Roll tamales using corn husks or tamale papers as directed on the package.
- Place tamales in a large pot. Pour the boiling mixture over them. Cook for 3 hours.
- Remove from heat and let sit for 30 minutes. Add more water to cover tamales. Cook for 1 more hour.
💭Recipe Tips
- Soak Corn Husks: Soak corn husks in warm water for at least an hour before use. This makes them more pliable and easier to wrap.
- Add a Twist: Experiment with different meats like pork, chicken, or even seafood to give your tamales a unique flavor.
- Spice it Up: Add chopped jalapeños or a splash of hot sauce to the meat mixture for an extra kick.
🥗 What To Serve With Tamales?
Serve tamales with mexican rice, refried beans, guacamole, pico de gallo, mexican street corn, queso dip, sour cream, a green salad, pickled jalapeños, and black bean salad.
🎚 How To Store Leftover Tamales?
- In the fridge: Store leftover tamales in an airtight container for 5 days.
- In the freezer: Wrap leftover tamales individually and freeze for 3 months.
🥵 How To Reheat Leftover Tamales?
- In the oven: Reheat leftover tamales for 7 minutes at 350°F.
- In the microwave: Heat leftover tamales on high for 2-3 minutes.
- In the air-fryer: Reheat leftover tamales for 3 minutes at 350°F in the air-fry.
FAQ’S:
How Do You Keep Tamales Moist?
Keep tamales moist by ensuring the masa (cornmeal mixture) has enough liquid and fat, and by steaming them with a good amount of liquid, such as broth or water.
What Kind Of Cornmeal Is Best To Use For Tamales?
Use plain cornmeal or masa harina (corn flour specifically for tamales). It should be finely ground to achieve a smooth texture in the masa.
What Type Of Wrappers Are Used For Tamales?
Corn husks or tamale papers (similar to parchment paper) are typically used. Corn husks are traditional and add flavor.
How Do You Avoid Overcooking Tamales?
Avoid overcooking by checking periodically during steaming. Tamales are done when the masa pulls away from the husk easily and feels firm but moist.
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Bobby Flay Tamales Nutrition Facts
- Calories247
- Total Fat 13g
- Saturated Fat 3.8g
- Trans Fat 0.1g
- Polyunsaturated Fat 2.9g
- Monounsaturated Fat 4.6g
- Cholesterol 28mg
- Sodium 672mg
- Total Carbohydrates 22g
- Dietary Fiber 3.4g
- Sugars 0.7g
- Protein 10g
- Calcium 107mg
- Iron 1.2mg
- Potassium 215.8mg
Bobby Flay Tamales
Description
Bobby Flay Tamales is made with ground chuck, red pepper, dried onions, garlic powder, and cornmeal, seasoned with salt, chile powder, and cumin. This recipe takes 4 hours to cook and serves 20 tamales.
Ingredients
Meat Mixture:
Meal Mixture:
Tamale Boil Mixture:
Instructions
- Cook the meat with water until done. Remove the meat and save the liquid.
- Mix all ingredients well.
- Grind them and add 1 gallon of the saved liquid. Mix again. Chill overnight.
- Combine ingredients in a large pot and heat on high. While it heats, spread meal mixture on tamale wrappers.
- Add meat mixture in the middle. Roll tamales using corn husks or tamale papers as directed on the package.
- Place tamales in a large pot. Pour the boiling mixture over them. Cook for 3 hours.
- Remove from heat and let sit for 30 minutes. Add more water to cover tamales. Cook for 1 more hour.
Meal Mixture:
Tamale Boil Mixture:
Notes
- Soak Corn Husks: Soak corn husks in warm water for at least an hour before use. This makes them more pliable and easier to wrap.
Add a Twist: Experiment with different meats like pork, chicken, or even seafood to give your tamales a unique flavor.
Spice it Up: Add chopped jalapeños or a splash of hot sauce to the meat mixture for an extra kick.