New Orleans Hot Tamales

Recipe by Kikimony
READY IN: 2hrs 15mins
YIELD: 1 batch




  • 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.