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)"
 
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Ready In:
2hrs 15mins
Ingredients:
12
Yields:
1 batch

ingredients

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directions

  • 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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Reviews

  1. It's a real shame that this is a Frank Davis (word for word) recipe and he received neither credit nor mention.
     
  2. 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 “Ballard Old South Recipe� on the bottom front of the box.
     
  3. 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?
     
  4. this is almost excatly like the ones my moma and papa use to make, they owned a little resturant in bugalusa louisana called EL BOOGERS we still make these all the time i could eat the whole pot by myself
     
  5. I did like this. It`s not the traditional Tamales! Spicy! Prep time was more like 1-1/2 hours! This is like eating somewhat firm chili out of a Corn Husk. I didn`t use the can of Mexican chili powder. Didn`t need it! I`d say it made about 60 minus the three I just ate! Yum!Tasty Tamales!
     
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