Hot Tamales New Orleans Style
In New Orleans they sell tamales from pushcarts on the street corners. This is
the recipe....very simple! There are 2 sets of directions.......using the paper
wrappers and using the corn husks. This recipe is ideal for any leftover beef or
- 1 pound ground beef
- 3 tablespoons cornmeal
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cardamom
- 1 pinch nutmeg
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1 large onion, minced
- Yellow cornmeal
- For paper wrappers: Put all ingredients except the final 3 cups of cornmeal into
a food processor and mix together very well.
- With a tablespoon, scoop out the mixture and roll it out into a cigar shape.
Then roll it through the yellow cornmeal to stick a thick layer of meal onto the
- Soak paper tamale wrappers in warm water. Put each cornmeal-coated "cigar"
onto a paper and roll it up, folding in the ends of the papers to completely enclose
- Put the tamales on their sides in a large saucepan or Dutch oven, alternating
direction of layers. Pour water enough to cover all the tamales, plus about an inch.
Place on medium fire until the water boils. Lower heat to maintain a simmer and
cook, with cover on, for an hour and a half to two hours.
- For corn husks: Cook whatever meat you are using. If ground beef, brown it, if
your meat is leftover, it is already cooked.
- Soak 20 corn husks in water for 45-60 minutes.
- After tamales are stuffed and wrapped in the corn husks, you need to steam them.
DO NOT BOIL!
- Steam them with the "narrow" end pointing down for 1 1/2 hours.
- Let cool. Eat!
Posted by Kevin Taylor, the BBQGURU, at Recipe Goldmine May 4, 2001.
Source: Just received this one from a buddy in Louisiana.