Hot Dog Tamale
A tamale with a hot dog inside and topped with chili, mustard, and pickles. We all know that any corn based bread item goes well with a hot dog and these tamales are no different. I was obsessed with how good they came out! and could even eat them with my hands when I had expected I would need a knife and fork.
The inspiration for this recipe
I have been asking the question on social media – is it a corn dog? It made me start thinking about what else I can make in the potentially a corn dog realm. the first idea was of course these hot dog tamales. Once I got going with the idea I kept thinking of things to add. A little chili on the inside, and a lot of chili on the outside! And of course, I have trouble making a hot dog without mustard.
Make the masa for the hot dog tamales
The key to a great tamale is lard. You could definitely do shortening but lard really takes them to the next level. Whip the lard until it is light and fluffy.
Then add masa harina, salt, baking powder, and chicken stock. I use the Isabel Eats recipe as a guide when I make tamales. If you have a good place to buy Mexican ingredients near you, you can also get the specific masa harina that says it is for tamales on the package. If not, any masa harina is good!
Form the hot dog tamales
Spread the masa on the corn husk, then add a little chili. The chili is just here to lightly flavor the masa as it cooks, so keep it light. There will be plenty more on top later. Finally add the hot dog to the tamale and roll it up.
Roll them up and fold over the bottom! I like to keep the top open, and let the hot dog stick out a little.
Steam the tamales
They need to cook for at least 90 minutes, if not 2 hours.
Lets talk about that hot dog style chili
I have been developing a hot dog chili for my upcoming cookbook and this is my favorite one yet! It’s got a lot of the staples of a good coney sauce, with some additional classic chili elements. The biggest key in my opinion, is to hit it with the stick blender at the end of cooking to give it that perfect texture.
Serving the hot dog tamale
Serve them hot from the steamer, and top with more chili, some pickles, and mustard!
You could definitely use a knife and fork for these hot dog tamales, but I just picked them up and ate them with my hands! The corn husk to hold everything together as I ate it.
Twists on this recipe
You could def use a more regular chili, or even a store bought one. Switch up the toppings however you like. Some avocado and pickled jalapenos were next on my list, but I went more for hot dog toppings than tamale toppings this time around.
Make sure you check out the tamale recipe from Isabel Eats for more info on how to make tamales themselves!
For more of my “is it a corn dog?” recipes, check out these elote corn dogs, churro dogs, cornbread dogs, or arepa dogs!
Hot Dog Tamale
Equipment
Ingredients
Hot Dog Style Chili
- 1/4 cup peanut, olive, or other neutral oil
- 1 large onion diced
- 2 poblano peppers diced
- 1/2 pound ground pork
- 3/4 pound ground beef
- 1/2 teaspoon salt
- 5 cloves garlic smashed
- 8 ounces tomato paste
- 1 cup chicken or beef or veggie stock
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons mustard
- 2 tablespoons worcestershire
- 1 tablespoon smoked paprika
- 1 tablespoon Mexican chili powder
- 1 tablespoon maggi seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chipotle powder
- 1/2 teaspoon coriander
- 1 pinch allspice
- 1 pinch clove
- 1 pinch cinnamon
Masa Dough
- 8 corn husks
- 1/2 cup lard
- 2 cups masa harina
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups chicken or preferred broth
Other
- 8 hot dogs
- pickles
- mustard
Instructions
Make the chili
- Add the oil to a large pan over high heat. Add in the onion, pepper, pork, beef, and salt. Stir and sauté to cook and get some browning. About 8-10 minutes.
- Lower heat to medium and add the garlic. Stir to combine. Add in the tomato paste and cook, stirring often, for about 5 minutes to sauté the tomato paste.
- Stir in all the remaining ingredients. Bring to a simmer and reduce heat to low. Cook on low for about an hour, stirring occasionally. An hour is enough, but the longer you cook this the better it will be!
- use the hand blender to pulse this mixture to a super fine consistency, being careful not to make meat paste.
- Let it cool before using. This makes extra so plan to freeze some or use on other hot dogs later.
Make the tamales
- rinse and wash the corn husks. Soak them in cold water for about an hour before using.
- Whip the lard in a bowl until light and fluffy. Add in the masa harina, salt, and baking powder and stir to combine. Add in the stock and continue to stir until the mixture is formed.
- Lay out a corn husk and spread a thin layer of masa onto it. Add a spoon of the cooled chili, then the hot dog. Roll up the corn husk to encase the hot dog into the masa. Fold the bottom of the corn husk over itself but keep the top open. I also like to have the hot dog sticking out slightly.
- Repeat with the remaining hot dogs.
- Prepare your steamer with water and add some corn husks to the basket if you feel like you need to. Add in the tamales and cover. Steam for an hour and a half to two hours.
Serve the tamales
- Warm up the chili. Chop the pickles
- Serve the tamales hot from the pan. Open and top with chili, pickles, and mustard