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Started By
Message
re: Tamale Recipe Please
Posted on 12/23/13 at 12:00 pm to Luvpookie
Posted on 12/23/13 at 12:00 pm to Luvpookie
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
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
This post was edited on 12/23/13 at 12:05 pm
Posted on 12/23/13 at 2:37 pm to Got Blaze
quote:Bookmarked, thanks
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
quote:
Got Blaze
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