New Orleans Style Hot Tamales Recipes

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

Ingredients

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.

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

Ingredients

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.

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