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Mississippi Hot Tamales

Behind The Dish - "Chicago"

Ingredients

Tamale Spice

  • 1 cup chili powder
  • ½ cup paprika
  • ½ cup kosher salt
  • 2 tbsp plus 2 tsp freshly ground black pepper
  • 4 tsp cayenne pepper
  • ¼ cup granulated onion
  • ¼ cup granulated garlic
  • 4 tsp ground cumin

Braised Short Ribs

  • 1 cup canola oil
  • 25 pounds boneless short ribs
  • 1 pound rough chopped green bell peppers
  • 1 pound rough chopped celery
  • 1 pound rough chopped onions
  • 8 oz garlic cloves
  • 24 oz crushed tomatoes
  • 1 quart red wine
  • 2 oz fresh thyme
  • 20 each bay leaves
  • 1/2cup black peppercorns
  • kosher salt
  • Tamale Spice

Tamale Masa

  • 30 ounces solid lard
  • 8 cups Anson Mills yellow cornmeal
  • 4 tsp baking powder
  • 2 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 3 plus 2 tsp roasted garlic puree
  • 5 cups warm beef broth

Chili

  • 1 cup canola oil
  • 10 pounds ground beef
  • 3 pounds minced onions
  • ½ cup chopped garlic
  • 4 oz chili powder
  • 4 oz freshly ground cumin
  • 2 oz granulated onion
  • 2 oz freshly ground black pepper
  • 2 quarts tomato paste
  • 3 pounds presoaked beans (measure before soaking)
  • 2 oz Mexican oregano
  • 2 gallons cold water
  • ½ gallon chicken stock
  • ½ gallon beef stock
  • hot sauce
  • to taste kosher salt

To Assemble

  • Corn Husks
  • Braised Short Ribs
  • Tamale Dough
  • Chili
  • Cheddar Cheese

Steps

Tamale Spice

  1. Combine all ingredients.
  2. Use 1/4 cup plus 2 tsp for every 25 ounces of cooked meat.

Braised Short Ribs

  1. Add canola oil to a heavy bottom pot over medium to high heat.
  2. Season short ribs on both sides with kosher salt and sear both sides until browned.
  3. Remove from the pan and set aside until all of the short ribs have been seared.
  4. When all of the short ribs have been removed, add the bell peppers, onions and garlic and cook them stirring until the garlic begins to brown
  5. Stir in the crushed tomatoes and continue cooking until well combined.
  6. Add the red wine and reduce by 1/2.
  7. Add the peppercorns, thyme and bay leaves
  8. Cover them with the seared short ribs.
  9. Cover with cold water and cook over very low heat for 12 hours minimum.
  10. Check the short ribs for tenderness before removing from the heat.
  11. Chop the short rib.
  12. Mix in the tamale spice.

Tamale Masa

  1. Whip the lard until light and airy.
  2. Add the cornmeal, baking powder, salt, black pepper, cayenne, garlic and continue to whip.
  3. Whisk the beef broth into the cornmeal mixture and allow it to whip on high speed an additional two minutes.
  4. Cover in a bowl with plastic in direct contact until ready to use.

Chili

  1. Add canola oil to a heavy bottom pot over medium to high heat.
  2. Add the beef, garlic and onions and begin to cook.
  3. Add the chili powder, cumin, granulated onion and black pepper and continue to cook.
  4. Add the tomato paste and continue stirring and cooking.
  5. Add the beans and stir until just combined.
  6. Add water, oregano stocks and hot sauce and bring to a simmer.
  7. Cook for about 90 minutes or until the beans are soft.
  8. Season to taste with kosher salt.

To Assemble

  1. Presoak the corn husk.
  2. Fill the corn husk with masa dough followed by short rib mixture then roll.
  3. Steam the tamales to order for ten minutes.
  4. To serve, take them out of the husk.
  5. Place tamales on a plate.
  6. Top with chili.
  7. Top with sharp cheddar cheese.