Cajun Land Hot Tamale Kit — 9 oz (makes 36 tamales)

Preparing ingredients

• Fill 2 quart bowl with 3½ cups of water and seasoning packet #1 to make tamale sauce. Stir and set aside.
• Add seasoning packet #2 to 1 lb. of uncooked ground meat, mix well, divide into 3 equal sections and refrigerate.
• Place parchment shucks in a bowl, cover with water, and let soak until ready to use.

Making & cooking tamales

• Open pouch of corn masa and pour 1/2 of contents on a plate. Divide one meat section into 12 parts, roll and coat with masa, wrap in a wet shuck.
• Stand tamales in a 2 quart pot, cover with tamale sauce, cook on high until boiling, reduce to simmer and cook 30–45 minutes. Let stand 5 minutes before serving.

Helpful hints: add 2 Tbsp oil for a thicker coating; pork or beef/pork mix may be used; tamales refrigerate up to 5 days after cooking or may be frozen in sauce.

Ingredients: CORN MASA (MASA FLOUR AND CORN MEAL); MEAT SEASONING (SPICES, SALT, CORN MEAL, DEHYDRATED GARLIC & ONION, MASA FLOUR, HYDROLYZED SOY PROTEIN, SUNFLOWER OIL); SAUCE SEASONING (SPICES, SALT, DEHYDRATED GARLIC & ONION, MASA FLOUR, PAPRIKA, HYDROLYZED SOY PROTEIN, SUNFLOWER OIL). COTAINS SOY. CONTAINS A BIOENGINEERED FOOD INGEDIENT