Best 2 Homestyle Hot Tamales Recipes
Immerse yourself in the delightful world of homestyle hot tamales, a cherished culinary tradition passed down through generations. Discover the secrets to crafting these flavorful parcels of cornmeal dough, lovingly filled with savory fillings and wrapped in corn husks. Prepare to embark on a journey into the heart of homestyle hot tamales, where tradition, flavor, and love intertwine to create a truly unforgettable dish.
Check out the recipes below so you can choose the best recipe for yourself!
HOMESTYLE HOT TAMALES
From The Times-Picayune - "This recipe ran in the Times-Picayune in the early 1970s and is similar to Manuel's Hot Tamales, which did not return after Hurricane Katrina." If anyone knows what type of paper is used in this recipe please Zmail me - wax paper doesn't seem right as it doesn't need wetting ...
Provided by Busters friend
Categories Onions
Time 2h45m
Yield 90 tamales
Number Of Ingredients 10
Steps:
- Mix by hand in a large bowl the meat, onion, 2 ounces chili powder, 1 can tomato sauce, water, salt, garlic powder, black pepper, cayenne and ½ cup corn meal. Prepare two shallow bowls, one with water and one with additional plain corn meal. Take about 1 tablespoon of the meat mixture at a time and shape into a small log. Roll lightly in additional corn meal.
- Roll in paper that has been passed through water (one paper at a time). Close one end and roll up, folding remaining edge under. Put tamales in rows in opposite directions in a large roaster that can be covered and used on the stove.
- Bring two quarts water to a boil and add remaining tomato sauce and 1 ounce chili powder. Cover tamales with mixture, adding more water if needed. Cover and simmer for 2 hours on stovetop. Serve warm with buttered crackers. Tamales re-warm well in microwave.
HOMESTYLE HOT TAMALES - NEW ORLEANS STYLE
This Deep South tamale recipe from The Times-Picayune uses the cornmeal dough around the filling I am more accustomed to. From The Times-Picayune - "This New Orleans-style tamale is similar to Delta tamales. It was originally sent in by a reader in Chalmette." Anyone who can let me know about the right kind of paper wrapper please Zmail so I can get it right by the time it gets cold enough to make these boogers.
Provided by Busters friend
Categories Onions
Time 3h
Yield 150 tamales
Number Of Ingredients 17
Steps:
- 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.
Tips:
- Soak the corn husks: Soaking the corn husks in warm water for at least 30 minutes will make them pliable and easy to work with.
- Use fresh masa harina: Fresh masa harina will produce the best-tasting tamales. If you can't find fresh masa harina, you can use instant masa harina, but the tamales may not be as flavorful.
- Season the masa dough well: The masa dough should be well-seasoned with salt, pepper, and other spices. This will help to flavor the tamales throughout.
- Spread the filling evenly: When spreading the filling on the masa dough, be sure to spread it evenly so that each tamale has an equal amount of filling.
- Wrap the tamales tightly: The tamales should be wrapped tightly in the corn husks to prevent them from falling apart during cooking.
- Steam the tamales for at least 1 hour: The tamales should be steamed for at least 1 hour, or until the masa dough is cooked through. You can check to see if the tamales are done by inserting a toothpick into the center of one of them. If the toothpick comes out clean, the tamales are done.
Conclusion:
Tamales are delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover meat or vegetables. With a little planning and effort, you can easily make delicious tamales at home. So next time you're looking for a unique and flavorful dish to try, give tamales a try!
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