Homestyle Hot Tamales - New Orleans Style

Recipe by Busters friend
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
UNITS: US

INGREDIENTS

Nutrition
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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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