SPICY CAJUN TAMALES
I got this from the famous New Orleans Radio Chef Frank Davis. I like the taste of a spicy ground beef in my tamale, as opposed to that stringy, chewy shredded beef!
Provided by Grandpa Harry
Categories Lunch/Snacks
Time 1h45m
Yield 24 tamales
Number Of Ingredients 11
Steps:
- 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.
CAJUN HOT TAMALES
Make and share this Cajun Hot Tamales recipe from Food.com.
Provided by woogie519
Categories Mexican
Time 3h
Yield 6 dozens, 12 serving(s)
Number Of Ingredients 17
Steps:
- place all vegetable in a food processor until througly mixed.
- add mixture with meat.
- take your meal and place on paper or corn husks.
- add a good portion of meat mixture on meal and wrap oblong way.
- continue over and over place in steamer and steam for 2 hours.
- put chillie power/water/pepper/garlic power/1 can of tomato sauce of tamales.
- tamales can be frozen or canned.
Nutrition Facts : Calories 653.9, Fat 38.6, SaturatedFat 14.3, Cholesterol 103.4, Sodium 653.2, Carbohydrate 46.8, Fiber 4.5, Sugar 2.4, Protein 30.3
HOT TAMALES (LOUISIANA STYLE)
These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/
Provided by Random Rachel
Categories Meat
Time 3h30m
Yield 75 tamales, 25 serving(s)
Number Of Ingredients 15
Steps:
- Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
- In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
- Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
- Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
- Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
- In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
- Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.
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RED CHILE PORK TAMALES RECIPE– LEITE'S CULINARIA
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4.9/5 (15)Total Time 8 hrs 30 minsCategory MainsCalories 266 per serving
- Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it.
- In a large bowl or the bowl of stand mixer, blend the masa harina with the warm water. Stir the mixture thoroughly to create a solid ball of rehydrated masa. Add the lard, baking powder, stock, and salt, whisking thoroughly or, if you are using a mixer, blend on medium speed for approximately 5 minutes. Set the mixture aside until ready to assemble the tamales.
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