Cabbage Tamales recipe
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- 8 cabbage leaves 1 pound ground beef 1 ½ cups uncooked white rice 2 (6.5 ounce) cans tomato sauce 3 teaspoons New Mexico red chile powder 2 cloves garlic, minced ½ cup chopped onions salt and ground black pepper to taste 2 (10 ounce) cans diced tomatoes with green chile peppers
Nutrition Info
- 340.6 caloriescarbohydrate: 36.4 gcholesterol: 48.2 mgfat: 15.6 gfiber: 3.1 gprotein: 13.7 gsaturatedFat: 6.2 gservingSize: -sodium: 579.3 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Cabbage Tamales
Directions
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Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.
Place the ground beef, rice, tomato sauce, chile powder, garlic, onion, salt, and black pepper in a bowl. Mix with your hands until combined. Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. Roll the leaves up to form logs and tuck the edges under the logs.
Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales.
To cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 1 hour. Use the quick-release function or allow the pressure to reduce naturally.
To cook tamales in a slow cooker: place the lid on the slow cooker and set it on High. Cook the tamales for 4 hours.