3 Pounds Ground Beef 1 Teaspoon Ground Black Pepper in Grams

Feb 2, 2014

New Orleans-Manner Hot Tamales

New Orleans-Style Hot Tamales

New Orleans Tamales? Just Aren't Tamales Mexican?

"New Orleans-Way Hot Tamales" might seem like a strange combination of words, especially if you are familiar with Mexican tamales. But, I assure you lot, at that place is such a matter as New Orleans Hot Tamales.

Let me explain.

You see, I've ever known these tamale-things equally New Orleans-mode hot tamales… versus the traditional Mexican tamales. The New Orleans -way hot tamales were fabricated famous by Manuel Hernandez and his Manuel's Hot Tamales … at to the lowest degree in my cervix of the woods. Born in Mexico, Manuel started making and selling his hot tamales in New Orleans in 1933, and his recipe was the near popular in the Greater New Orleans Area. In 1960, Manuel moved his business from a cart on the corner of Carrollton and Canal to an actual storefront on Carrollton Ave. When Manuel passed abroad in 1968, the tamale business was handed down to his son-in-law. Unfortunately, Hurricane Katrina put an end to Manuel's Hot Tamales.

Manuel's Hot Tamales

These New Orleans-manner hot tamales are however fabricated and sold all across s Louisiana. But what I take recently learned is that New Orleans doesn't corner the marketplace on southern hot tamales. As a matter of fact, they could be considered a member of a larger family of tamales called Mississippi Delta Hot Tamales .

"The Mississippi Delta is the flat alluvial plain that flanks the western role of the country [of Mississippi]." There are a few different theories tracing the origins of tamales in Louisiana and Mississippi, only none of them are conclusive. One thing is certain, nevertheless. Tamales somehow migrated n of the Mexican border, and they are here to stay… with a few cultural adaptations, that is.

The Delta hot tamale is a bit larger than the New Orleans variety, and from all appearances it seems to be a closer cousin to the traditional Mexican tamale. But the Delta hot tamale packs the southern spicy punch that is more associated with New Orleans (and several dashes of cayenne!). Like the New Orleans variety, the Delta hot tamale is cooked in a highly seasoned sauce and often served "moisture." The principal difference is that the New Orleans hot tamale is not encased in a corn-based dough. Rather, it is thinner, only rolled lightly in dry out cornmeal before being wrapped in a newspaper wrapper.

"Yous Say Tomato, I Say Love apple." You Say Tamale, I Say Hot Tamale!

I lived in Mexico for two years. Tijuana, Mexico, to be exact. That was dorsum in 1989 and 1990. I not only ate a lot of tamales while living in Mexico, I also helped to brand them on several occasions.

The Mexican tamale was so unlike than what I knew as a tamale while growing up in Baton Rouge. The Mexican tamales were thicker, with a full cornmeal casing, and they were wrapped in corn husks and steamed. There were also a multifariousness of fillings: chicken, pork, beef, and even different kinds of dessert tamales that were sugariness.

Mexican Tamale

Delta hot tamales look very like to the Mexican. The difference is in the seasoning and the method of cooking.

The New Orleans-mode hot tamales are usually wrapped in paper, non corn husks. And they are thinner… seasoned ground beef rolled in dry cornmeal, wrapped in paper and cooked down in large pot filled with a spicy tomato-based sauce. The cornmeal, by the way, always seems like information technology'southward just a gesture… a nod to information technology'south Mexican roots, although the cornmeal does help to hold the beef together.

The recipe below is my adaptation of a recipe that was first published in the Times-Picayune sometime in the 1970s. Information technology is supposedly very close to the original Manuel's Hot Tamale recipe.

Endeavor it out and let me know what you retrieve!

New Orleans-Style Hot Tamales Recipe

INGREDIENTS

For the Tamales

• 3 lbs of ground beef (ground chuck)
• 4 medium sweet yellow onions, quartered
• 3 teaspoons granulated garlic
• 3 teaspoons cayenne pepper
• 1 teaspoon freshly cracked black pepper
• four teaspoons coarse-basis kosher salt
• 1 teaspoon basis cumin
• ½ cup chili powder
• 1 8oz can tomato sauce (or can of crushed tomatoes)
• ½ cup water
• 1½ cups of xanthous cornmeal
• 100 tamale papers

For the Sauce

• one 8oz can of lycopersicon esculentum sauce (or tin of crushed tomatoes)
• 1 teaspoon cumin
• ¼ cup chili powder
• Common salt to taste
• Freshly cracked black pepper to gustatory modality

INSTRUCTIONS

For the Sauce

1. Combine all the ingredients in a medium heavy-bottomed saucepan. Add seasonings to taste.
2. Bring to a eddy, then remove from rut and fix bated.

For the Tamales

1. Put the onions, the seasonings, the tomato sauce, and ½ loving cup of h2o in a food processor. Process until the onions are finely chopped.
2. Identify the ground beef in a large glass mixing bowl and pour the seasoned tomato and spice mixture over the meat. Using your easily, mix well.
3. Place the tamales papers, one at a time and 1 on top of the other, into a large basin of water. This step might sound tedious, but it is necessary to prevent the papers from sticking to each other and to ensure that each paper will be completely saturated.
4. Place cornmeal in a shallow dish and set aside.
5. Working with about ane tablespoon of meat at a fourth dimension, roll it out with your hands into an oblong (cylindrical) shape, then roll in the cornmeal to lightly glaze. Wrap each one in a tamale newspaper, folding over the open ends to completely close in the beef. Echo this step until all the tamale mixture is gone.
6. In a large dutch oven or roasting pan, stack the tamales in layers. Each layers should be perpendicular to the layer below it.
7. Cover the tamales with h2o, then add together the seasoned tomato sauce. Cover and simmer for two hours. Check occasionally, and add water as necessary to keep the tamales covered.

NOTES

This recipe yields about 90 to 100 hot tamales.

***Photo of Mexican tamales courtesy of Nedral on Flickr.com.***

richmondsellonbeebot.blogspot.com

Source: https://www.catholicfoodie.com/new-orleans-style-hot-tamales/