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Hot Dog Tamale
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Hot Dog Tamale

A tamale with a hot dog inside and topped with chili, mustard, and pickles. Is it a corn dog?
Prep Time45 minutes
Cook Time3 hours
Total Time3 hours 45 minutes
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: Hot Dog, Mash-Up, Spicy, stuffed
Servings: 8 tamales
Calories: 606kcal

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

Nutrition

Calories: 606kcal | Carbohydrates: 49g | Protein: 19g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 1881mg | Potassium: 835mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1442IU | Vitamin C: 33mg | Calcium: 139mg | Iron: 6mg