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Hot Hot Tamales Recipe

Ingredients

1 cup diced onion

2 cups chopped celery

1 cup chopped celery

3 large onions, diced

1 bunch green onions, chopped

1 cup yellow mustard

2 green onions, chopped

2 tablespoons soy sauce

1/4 teaspoon salt

1 teaspoon ground black pepper

8 (6 ounce) cans kidney beans

2 cups shredded Cheddar cheese

Directions

Bring a large saucepan of water to a boil. Add tamales (fruit) and cook for 3 to 4 minutes. Remove tamales from water and drain. Let cool.

In a small bowl, combine 1 cup onion, celery and onion. In a separate bowl, thaw the beans in warm water (over very hot water) for about 20 minutes.

In a large skillet over medium-high heat, heat the yellow mustard, mixed with remaining heavy cream, until light yellow and pour it into the tamalac mixture (discussed above).

In a medium saucepan bring the lemonade concentrate (tip: Heat slowly in microwave).

In a separate medium skillet over medium heat, saute the onion and celery for 10 minutes. Stir in the mustard mixture. Cook for 10 minutes.

In a medium bowl, mix the cooked beans, Cheddar cheese and salt. Mix thoroughly.

Shake tamales (tampons may be warmed in microwave or in a small saucepan).

Gulp down slowly and serve warm.