Homestyle Hot Tamales - New Orleans Style

Name: Homestyle Hot Tamales - New Orleans Style
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 150 tamales
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

Submitted by Busters friend

"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."

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Ready In:: 3hrs
Ingredients:: 17
Yields:: 150 tamales

ingredients

Tamale Filling
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)
Cornmeal Dough
1 (1 lb) package quaker yellow cornmeal
1 teaspoon salt, to taste
5 tablespoons shortening, plus more if needed
Sauce
3 ounces chili powder
2 (8 ounce) cans tomato sauce (Hunt's)
water, to cover

directions

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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Reviews

This is a recipe I used many years ago, but forgot exactly how to do. I have used this recipe and used the hot tamale wrappers sold by the pack in most grocery stores

nelton.clara

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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