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Hot Tamales


  • 12 corn shucks
  • 1 pound ground, cooked pork, seasoned with garlic, pepper and salt
  • 1/2 pound ground cooked corn, seasoned with shortening and salt


  1. Spread the mixed corn on each shuck, thinly about 1 inch from the bottom edge.
  2. Add approximately 2 tablespoons of seasoned meat down the center of the corn on each shuck.
  3. Roll the shuck up, vertically and fold the bottom edge over, steam cook for about 30 minutes.

Yield: 1 dozen

Source: Louisiana Cookbook - Zwolle Tamale Fiesta

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