Tamale Recipe Please

This recipe ran in the Times-Picayune in the early 1970s and is similar to Manuel's Hot Tamales, which never returned post Katrina. Recipe re-printed in TP May 2007. I'm sure someone on the F&D Board has tweaked, perfected and cloned Manuel's recipe

Homestyle hot tamales
Makes about 90

3 pounds ground chuck

4 medium onions, finely chopped

3 ounces chili powder

2 cans (8 ounces each) tomato sauce

½ cup water

4 or 5 teaspoons salt

½ teaspoon black pepper

2 teaspoons garlic powder

2 teaspoons cayenne pepper

½ cup plain corn meal plus more for rolling

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.

Growing up in Metairie (Delta Playground/Lafreniere Park) in the 70's and 80's, I have vivid memories of my dad buying 3-4 dozen MHT each Friday night from the push cart vendor in front of Paradise Lanes on Veterans. I also seem to recall another vendor who set up stand around the old Westgate Drive In , near David Dr and Vets. Definitely miss those days

borrowed inet pic with what appears to have a watermark. I'll never forget Manuels wrapped in newspaper and covered in orange stained grease