HOT TAMALES (LOUISIANA STYLE)
These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/
Provided by Random Rachel
Categories Meat
Time 3h30m
Yield 75 tamales, 25 serving(s)
Number Of Ingredients 15
Steps:
- Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
- In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
- Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
- Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
- Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
- In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
- Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.
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Habiba Kusherki
[email protected]I made these tamales for my family, and they loved them! The flavor was perfect, and the tamales were cooked perfectly.
Sadia sadia
[email protected]These tamales are a great way to use up leftover pork. The filling is very moist and flavorful, and the tamales are easy to make.
ff arafat
[email protected]I've been looking for a good hot tamale recipe for a while, and this one is definitely a keeper. The tamales were delicious, and the filling was very flavorful.
Brian Mouton
[email protected]These tamales are a bit time-consuming to make, but they're definitely worth the effort. The flavor is amazing, and they're sure to impress your guests.
Martin Mulnix
[email protected]I love the flavor of these tamales! The combination of spices is perfect, and the filling is very moist.
ashly johnson
[email protected]These tamales are the perfect party food! They're easy to make ahead of time, and they always disappear quickly.
giannis tsigas
[email protected]I've never made tamales before, but this recipe made it easy. The instructions were clear and concise, and the tamales turned out perfectly.
yeabu gech
[email protected]I made these tamales for a potluck, and they were a huge hit! Everyone loved them, and I got several requests for the recipe.
Mariam sanyu Balinda
[email protected]These tamales were easy to make and turned out great! I used a store-bought masa harina mix, and the tamales still came out delicious.
Sabit Marial
[email protected]I'm not a big fan of spicy food, but these tamales were just the right amount of heat. The filling was also very flavorful and moist.
Munir khichi
[email protected]I've been making hot tamales for years, and this recipe is one of the best I've tried. The tamales turned out perfectly, and the flavor was amazing.
Juma Nviri
[email protected]These Louisiana-style hot tamales were a hit at my last party! The filling was flavorful and moist, and the tamales were perfectly cooked. I will definitely be making these again.