King Kooker 1203 Southwestern Sizzler - Manual (Page 18)

southwestern sizzler™ specialties
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18
King Kooker® tamales
mixing the tamales:
Thoroughly mix the ground meat and bulk pork sausage in a large mixing bowl. Blend the dry seasonings
together in a small bowl, and then add to the meat mixture. Blend the seasonings thoroughly into the meat
mixture. Add the water and blend it into the mixture as well. Set this in the refrigerator for at least an hour.
Soak the corn husks, or tamale wraps in a bowl of water, so that they become pliable for wrapping.
wrapping the tamales:
Remove the meat mixture from the refrigerator. Place the masa into a mixing bowl. Prepare a clean dry
surface for wrapping the tamales. Place a soaked tamale wrap on the flat surface. Pull off about 1 to 2
tablespoons of the meat mixture. The amount used will be determined by the size of the tamale wraps being
used. If the smaller wraps are used, one tablespoon of mixture may be sufficient, but if larger husks are be-
ing used, the two tablespoons will be preferable. Roll the meat mixture by hand into a cylindrical shape and
then roll the meat into in the masa mixture. Coat the meat generously with as much masa as will stick to it.
Place the mixture on a wrap about 1” (2.5 cm) from one end to allow for folding. Roll wrap around the mix-
ture and fold up one end.
steaming the tamales:
Put about 2 ½” (6.5 cm) of water into the tamale pot. Stop filling just below the steaming ridge. Place the
steamer plate on the ridge. Stand the tamales on the steamer plate with the folded end toward plate and
the opened end toward the top. Pack them standing side by side so they remain standing during the cooking
process. Cover the pot and place onto the cooker stand. Light the cooker and steam the tamales for ap-
proximately two hours. Attend the cooker at all times during the steaming process. Open the lid and check
periodically during the process to make sure that there is water in the pot at all times. Add water to the pot,
if needed, by holding the tamales to the side with a spatula and pouring additional water through the holes of
the steamer plate and into the bottom of the pot. After the two hours has passed, remove a tamale, check
that the meat is done, and if so, remove from the pan.
cooking the sauce:
Combine all of the sauce ingredients together in the 8 quart (7 liter) fry pan. Simmer for approximately 10
minutes on a low heat. Remove the tamales from the steamer and add to the sauce. Simmer for 10 minutes
more. Do not stir the tamales because they will fall apart, but monitor during the simmering to make sure
they do not burn or stick to the pot. If you prefer not to immerse the tamales, place them onto a plate and
use a ladle to pour some sauce over the tamales.
Ingredients For Sauce: (optional for added flavor)
2 – 10 oz can Ro-tel stewed chopped
tomatoes with green peppers
4 – 16 oz cans tomato paste
2 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons sugar
2 teaspoons pepper
2 teaspoons salt
Ingredients For tamales:
3 pounds ground meat
1 pound bulk pork sausage
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
4 tablespoons chili powder
1 tablespoon oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons ground cumin
1 cup water
Corn Shucks (or 4 ½” x 4 ½” tamale papers
will work)
Masa (at least 6 to 8 cups)