Best New Orleans Style Hot Tamales Recipes
HOMESTYLE HOT TAMALES - NEW ORLEANS STYLE
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
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
Number Of Ingredients 15
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-STYLE HOT TAMALES
A spicy, chile-laden filling is rolled in corn husks and then steamed in a flavorful broth. These tamales do take some time, but invite friends over and make it a communal effort or do it in stages, time permitting. The filling can be made one day, then refrigerated for up to several days before rolling and steaming the tamales. Once cooked, the tamales hold well in the refrigerator for up to several days and can also be frozen and then microwaved to reheat.
Provided by @MakeItYours
Number Of Ingredients 17
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)
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