Bobby Flay Tamales Recipe

This Bobby Flay Tamales Recipe is a hearty and spicy recipe, which features savory ground chuck and a robust cornmeal dough. It’s a unique Delta-style wet tamale, perfect for feeding a crowd.

Bobby Flay Tamales Recipe 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 (Dough):

• 7 1/2 pounds plain cornmeal
• 1/4 box salt (approx. 1/2 cup)
• 1 1/2 cups fresh ground onion
• 1/2 cup fresh ground garlic
• Chile powder, to taste
• Cumin powder, to taste

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

Wrappers:

• Corn husks or tamale papers (parchment squares)

How To Make Bobby Flay Tamales Recipe

1. Cook the meat: In a large pot, combine the ground chuck, diced red pepper, dried onions, garlic powder, and 1/4 cup salt. Add enough water to just cover the meat. Bring to a boil and cook until the meat is fully browned and cooked through.
2. Reserve the broth: Remove the meat from the pot using a slotted spoon. Crucial: Save all the cooking liquid (broth). You will need about 1 gallon of this liquid for the dough. Let the meat and the liquid cool.
3. Make the Meal Mixture (Dough): In a very large bowl or tub, combine the cornmeal, 1/4 box salt, fresh ground onion, fresh ground garlic, chile powder, and cumin powder. Mix well. Pour in 1 gallon of the reserved meat cooking liquid (add water if you don’t have quite enough broth). Mix until a thick, spreadable dough forms. Cover and chill in the refrigerator overnight to let the cornmeal hydrate.
4. Prepare the Boil Mixture: On cooking day, combine the 1 tablespoon salt, 1/2 tablespoon garlic powder, dash of red pepper, cumin, chile powder, tomato paste, and 1 gallon of water in a large stockpot. Bring to a boil over high heat.
5. Assemble the tamales: While the liquid heats, prepare your assembly station. Spread a layer of the chilled meal mixture onto a corn husk (soaked in water beforehand) or tamale paper. Place a spoonful of the cooked meat mixture in the center. Roll the husk or paper around the filling to enclose it completely. Fold the bottom up (if using husks) or twist ends (if using papers).
6. Boil the tamales: Carefully place the rolled tamales into the large pot, stacking them if necessary. Pour the boiling tomato-spice mixture over the tamales; they should be submerged. Reduce heat to a simmer and cook for 3 hours.
7. Finish and serve: Remove the pot from the heat. Let the tamales sit in the liquid for 30 minutes. Check the liquid level; add more water to cover if it has evaporated significantly. Return to heat and cook for 1 more hour to ensure the meal is fully tender. Serve hot, with some of the cooking liquid if desired.

Recipe Tips

• Delta Style vs. Mexican Style: Unlike traditional Mexican tamales which are steamed, these appear to be “Delta” or Mississippi-style tamales, which are simmered directly in a spiced broth. This keeps them incredibly moist and infuses flavor from the outside in.
• Batch Cooking: This recipe makes a huge amount of food (using 5 lbs of meat and 7.5 lbs of cornmeal). It is designed for a large party, fundraiser, or freezing for later. Ensure you have very large pots available.
• Soaking Husks: If using corn husks, soak them in warm water for at least 1 hour before assembling so they are pliable and don’t crack when rolling.
• Texture: Because these are boiled, the texture will be softer and wetter than a steamed tamale. This is intentional!

What To Serve With Bobby Flay Tamales

These tamales are rich and filling, often eaten on their own or with simple sides.

• Saltine Crackers: A traditional accompaniment for wet tamales.
• Hot Sauce: Tabasco or Crystal sauce.
• Coleslaw: Vinegar-based slaw cuts the richness.
• Chili: Some people ladle chili over the top.

How To Store Bobby Flay Tamales Recipe

• Refrigerate: Store cooked tamales in their husks/papers in an airtight container for up to 4-5 days.
• Freeze: These freeze very well. Place cooled tamales in freezer bags and freeze for up to 3 months.
• Reheat: Reheat by steaming them or simmering them in a little water or broth until hot.

Bobby Flay Tamales Recipe Nutrition Facts

• Calories: 450
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 850mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugar: 2g
• Protein: 20g

Nutrition information is estimated per serving (approx. 2 tamales) varies greatly by size.

FAQs

Try More Recipes:

• Bobby Flay Quinoa Salad Recipe
• Bobby Flay Fish Tacos Recipe
• Bobby Flay Nachos Recipe