Louisiana Cajun Style Hot Tamales
- 10 pounds beef shoulder meat
- 2 onions, quartered
- 2 (6 ounce) cans tomato paste
- 2 pounds shortening
- 3 pounds cornmeal
- 3 large onions
- 2 garlic buttons
- 2 bottles chili powder
- 1 small bottle red pepper
- 1 (6 ounce) can tomato paste
- The night before you make your tamales, wash each corn shuck and place in water
to soak overnight.
- Boil meat until done and falling off bone, about 1 1/2 hours.
- While meat is cooking, make mush in heavy skillet. Get shortening hot and add
salted cornmeal. Stir meat until golden in color. Make a paste by adding soup off
the meat and stirring until smooth.
- Take meat off bone and grind together with onion and garlic. Add chili powder,
red pepper and salt.
- Put shortening in skillet and fry until onion is cooked, stirring constantly.
Add tomato paste and soup from meat making it soft. DO NOT GET IT TOO SOFT.
- Spread meal mush on shucks about 1/4 inch thick with a flat knife. Then put meat
on top and roll into tamale shape.
Yield: approximately 25 dozen tamales
DO NOT UNDER-SALT THIS DISH. Cornmeal requires a lot of salt.
Source: Chefs Joe and Adam Broussard