New Orleans Hot Tamales Recipes

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NEW ORLEANS HOT TAMALES



New Orleans Hot Tamales image

This is for a request of Hot Tamales. My mom used to make these, at least I think this is the recipe she used to use. :-) I am unsure of how many this makes, maybe a few dozen. (Recipe is from Chef Frank Davis: http://z.wwltv.com/frankdavis/Old_Recipes/realneworleanstamales.htm)

Provided by Kikimony

Categories     Cajun

Time 2h15m

Yield 1 batch

Number Of Ingredients 12

3 lbs lean ground meat
2 cups Ballard cornbread mix
1 large onion (finely chopped)
1 (10 ounce) can Rotel tomatoes & chilies
1 (3 1/4 ounce) envelope Two Alarm chili mix
1 (16 ounce) can peeled tomatoes (chopped)
1 (2 1/2 ounce) can Mexican chili powder
1 teaspoon cumin
3 cups water
salt
cayenne pepper
corn husk, tamale papers (found in most groceries)

Steps:

  • Start off by sautéing the ground beef and onions until the beef browns and the onions become tender.
  • At this point, strain the meat and drain off all but a couple tablespoons of the beef drippings; But KEEP IT IN RESERVE-you'll need it later.
  • Then combine into the meat the Rotel tomatoes, the chili mix, the peeled tomatoes, the chili powder, the cumin, the water, and your salt and cayenne pepper.
  • Now... bring the mixture to a slow boil; but as soon as the boil begins, reduce the heat to low and simmer everything together (with the cover on the pot) for about 45 minutes to an hour.
  • Next, strain the meat again from the juices (but save the juices); Then put the meat back into the pot and stir in the cornbread mix and one cup of meat drippings you saved from the sautéing process.
  • At this point, you can adjust the"spicyness" of the tamales by adding either more chili powder or cayenne pepper.
  • Then mix everything together extremely well once more- and note- you want the tamale mixture to be moist and pasty, but not"wet".
  • Finally, place about a tablespoon of the meat stuffing into the center of a moistened tamale paper, roll the paper around the tamale, and put the rolled tamales into a deep steamer pot.
  • Then ladle over the tamales all the juices and drippings you reserved during the preparation process and simmer everything on low for about 45 minutes.
  • When you're ready to eat, serve them piping hot.

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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