Homestyle Hot Tamales New Orleans Style Recipes

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HOMESTYLE HOT TAMALES - NEW ORLEANS STYLE



Homestyle Hot Tamales - New Orleans Style image

This Deep South tamale recipe from The Times-Picayune uses the cornmeal dough around the filling I am more accustomed to. From The Times-Picayune - "This New Orleans-style tamale is similar to Delta tamales. It was originally sent in by a reader in Chalmette." Anyone who can let me know about the right kind of paper wrapper please Zmail so I can get it right by the time it gets cold enough to make these boogers.

Provided by Busters friend

Categories     Onions

Time 3h

Yield 150 tamales

Number Of Ingredients 17

3 1/2-4 lbs ground beef
2 large onions, pureed
3 ounces chili powder
1/2 teaspoon cumin
4 teaspoons salt
2 (8 ounce) cans tomato sauce (Hunt's)
1 cup water
2/3 cup cornmeal
2 teaspoons garlic powder
2 teaspoons black pepper
cayenne pepper, to taste (optional)
1 (1 lb) package quaker yellow cornmeal
1 teaspoon salt, to taste
5 tablespoons shortening, plus more if needed
3 ounces chili powder
2 (8 ounce) cans tomato sauce (Hunt's)
water, to cover

Steps:

  • Put 150 to 180 tamale papers in water. Put in one at a time, sink it and add another until all are submerged. Set aside.
  • Thoroughly combine all ingredients for meat mixture. Roll into finger-sized logs (approximately 150 to 180). Set aside.
  • Combine cornmeal and salt with shortening, blending well with your hands. (The dough should be dark yellow and adhere easily to the outside of a meat log; if not, add more shortening.) Enclose each meat log in the cornmeal dough; place on a paper and roll halfway up; then tuck in one side of the paper and finish rolling.
  • Cover the bottom of a large pot with chili powder. Add a row of tamales and sprinkle top with chili powder; then add another row, facing in the opposite direction, and sprinkle top with chili powder. Continue in this fashion until all of the tamales are layered in the pot.
  • Pour cans of tomato sauce on top; then add water until all tamales are covered. Wait a few minutes (because water will soak into the layers) and pour in additional water until tamales are covered again. Bring to a boil and cook on high for 5 minutes; then reduce heat and simmer for 45 minutes.

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