New Orleans Hot Tamales Recipes
NEW ORLEANS HOT TAMALES
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
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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