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Texas Tamale Stuffing

Holiday Recipes from Texas Tamale Company Texas Tamale Stuffing with Pork Tamales

Texas Tamale Stuffing


2 dozen cooked pork tamales, husks removed
3 1/2 cups Ro-Tel tomatoes with diced green chiles, with juice (28 ounces)
1 (16-ounce) package grated three-cheese blend (mozzarella, Cheddar and Jack cheese)
2 cups chopped onion
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon dark chili powder
1 teaspoon cumin
1 to 3 teaspoons kosher salt, or to taste
3 sprigs of thyme, optional

Preheat the oven to 350 °F.

In a large bowl, crumble tamales by hand into bite-size pieces. Do not mix in a mixer or a food processor—it will make the stuffing too dense. In a separate bowl, combine Rotel with onion, garlic, oregano, chili powder, cumin, salt and all but ¼ cup of cheese. Add to tamales and toss.
Put in large greased baking pan or two (9-inch) ovenproof dishes and bake 20-30 minutes, or until brown and hot throughout. Take pan out and sprinkle the last ¼ cup of cheese on top. Return to the oven until cheese is melted. When cooled, add thyme to the top of the dish for garnish.