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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