Prep 15 mins
Cook 2 hrs
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)
- 3 lbs lean ground meat
- 2 cups Ballard cornbread mix
- 1 large onion (finely chopped)
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 (3 1/4 ounce) envelope Two Alarm chili mix
- 1 (16 ounce) canpeeled tomatoes (chopped)
- 1 (2 1/2 ounce) can Mexican chili powder
- 1 teaspoon cumin
- 3 cups water
- cayenne pepper
- corn husk, tamale papers (found in most groceries)
- 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.
It's a real shame that this is a Frank Davis (word for word) recipe and he received neither credit nor mention.
These tamales are very good and worth the effort. We used the McCormick Hot Mexican-Style Chili Powder. Instead of measuring a tablespoon of stuffing per tamale, we eyeballed it and we ended up with 54 hot tamales. Too, we discovered Ballard Cornbread Mix is now Martha White brand White Cornbread & Muffin Mix. It is packaged in a blue box and states â€œBallard Old South Recipeâ€� on the bottom front of the box.
I've had these years ago and they are great! This is the same recipe New Orleans Chef Frank Davis lists. I am confused on the steamer though... Do they go into a steaming basket or just in a deep pot to simmer in the liquid?