Best New Orleans Hot Tamales Recipes

NEW ORLEANS HOT TAMALES

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

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-STYLE HOT TAMALES

Steps:

• 1. Put all ingredients except the final 3 cups of corn meal into a food processor and mix together very well. 2. With a tablespoon. scoop out the mixture and roll it out into a cigar shape. Then roll it through the corn meal to stick a thick layer of meal onto the meat mixture. 3. Soak paper tamale wrappers in warm water. Put each corn meal-coated cigar onto a paper and roll it up. folding in the ends of the papers to completely enclose the tamale. 4. Put the tamales on their sides in a large saucepan or Dutch oven. alternating direction of layers. Pour water enough to cover all the tamales. plus about an inch. Place on medium fire until the water boils. Lower heat to maintain a simmer and cook. with cover on. for an hour and a half to two hours. Makes about three dozen tamales

NEW ORLEANS HOT TAMALES

Steps:

• Saute ground meat and onion unitl browned and rain or cook meat in the rest of sauce drain, shred and return to mixture. Combine everything but cornmeal and simmer for 1 to 1 1/2 hours until tender. Strain meat reserving sauce. Put meat back in pot and add cornbread mixture. Adjust seasonings. Add lard or fat drippings from meat approx. one cup. Mixture should be moist and pasty but not wet. Place approx a tbsp of the mixture in a tamale wrapper and roll tucking in bottom.Place in steamer pot and steam with sauce for at least 45 minutes.

NEW ORLEANS-STYLE HOT TAMALES

Steps:

• 4 pounds ground chuck 2 large yellow onions, minced 1/2 cup minced garlic 1 can Rotel tomatoes and green chiles, with juices 2 cans diced green chiles, with juices One 14.5 ounce can petite diced tomatoes, with juices One 2.5 ounce jar Mexican chili powder 1/4 cup plus 2 tablespoons chili powder (regular) 2 tablespoons chipotle chile powder 2 tablespoons paprika 5 teaspoons kosher salt, plus more to taste 1 tablespoon ground cumin, plus more to taste 1 teaspoon cayenne 1 teaspoon Mexican oregano (or regular oregano) 5 cups water Large package of dried corn husks, for rolling tamales 4 1/4 cups white cornbread and muffin mix, such as Martha White (with leaveners)