Recipe for cooking hot tamales new orleans style

Recipes from Cajun Country :: Cajun Appetizers and Snacks

Posted by Kevin Taylor, the BBQGURU, at recipegoldmine.com May 4, 2001

Source: Just received this one from a buddy in Louisiana.

In New Orleans they sell tamales from pushcarts on the street corners. This is the recipe....very simple! Enjoy!!

1 lb. ground beef
3 Tbsp. cornmeal
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. white pepper
1 tsp. salt
1 tsp. cumin
1/4 tsp. turmeric
1/4 tsp. ground cardamom
1 pin. nutmeg
1/4 c. tomato paste
1/2 c. dry red wine
1 large onion, minced
Yellow cornmeal

There are 2 sets of directions.......using the paper wrappers and using the corn husks. This recipe is ideal for any leftover beef or pork.

For paper wrappers

1. Put all ingredients except the final 3 c. of cornmeal into a food processor and mix together very well.

2. With a Tbsp., 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 meat mixture.

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 the tamale.

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 in.. Place on med. fire until the water boils. Lower the 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.

Follow Step 1. directions above for meat preparation.

Soak 20 corn husks in water for 45-60 mins.

Follow Step 2. directions above.

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!