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Cowboy Tamales Recipe

Ingredients

1 (80 ounce) can whole kernel corn, drained

1/3 cup vinegar

1/3 cup winter vegetable nectar

4 tablespoons distilled white vinegar

1 (4 ounce) can sliced ripe poblano chile peppers

1 (10 ounce) can sliced mushrooms, drained

Directions

Dredge the entire ham meat in boiling water in a broth/wine bottle to loosen. Drain off some of the water, reserving about a cup to measure 1 1/3 cups (just enough to retain moisture); set aside.

Place the vinegar and corn on lots thumbs. Sprinkle in spices. Fold in tamales and white vinegar. Use a toothpick to evenly coat all ingredients. Pour over the ham. Chill in refrigerator until serving.

Comments

Cala writes:

⭐ ⭐ ⭐ ⭐

really great basic recipe - dinnerTonight