- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tamale Recipe Please
Posted on 12/22/13 at 9:59 pm
Posted on 12/22/13 at 9:59 pm
Does anyone remember Manuel's Tamale stands in Metairie? I'm looking for a recipe that would be similar to those. 
for any help.
for any help.
2
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 12:29 pm to Luvpookie
The van that was parked at the corner of Robert E. Lee and Canal was my dad's go to.
Good times.
That recipe above looks solid.
Good times.
That recipe above looks solid.
Posted on 12/23/13 at 1:16 pm to BRgetthenet
I Have the Secret to Making Tamales like Manuel's:
I knew a guy who was divorcing the daughter of the owner of Manuel's (named Schnieder). He was in a state of mind where he wasn't going to go out of his way to keep family secrets, as you can imagine. I asked him how they made them, and he said that they browned the meat and mixed all the seasonings in BEFORE rolling them into tamales.
The grease in the pot was NOT drained off. This is critical. The meat mixture was then chilled down until it solidified. Then the tamales were rolled into cylinders, rolled in the coarse corn meal and wrapped. Next came the cooking.
To make them, you can use the ingredients in the recipe above, they are close enough to the originals. Just make sure the meat is NOT lean. And since the meat is already cooked, you don't have to simmer them as long, maybe one hour.
This is the reason Manuel's were so greasy, and so delicious.
ETA: When you cook them, you have to have the open end up, or the filling will ooze out. Roll and pack fairly tightly to help them hold together.Like this:
I have experimented with this many times, and there were several close batches and one magical time that nailed it perfectly. Unfortunately, due to my fondness of drinking while cooking, I did not remember the exact ingredient amounts. I need to work on this some more.
I knew a guy who was divorcing the daughter of the owner of Manuel's (named Schnieder). He was in a state of mind where he wasn't going to go out of his way to keep family secrets, as you can imagine. I asked him how they made them, and he said that they browned the meat and mixed all the seasonings in BEFORE rolling them into tamales.
The grease in the pot was NOT drained off. This is critical. The meat mixture was then chilled down until it solidified. Then the tamales were rolled into cylinders, rolled in the coarse corn meal and wrapped. Next came the cooking.
To make them, you can use the ingredients in the recipe above, they are close enough to the originals. Just make sure the meat is NOT lean. And since the meat is already cooked, you don't have to simmer them as long, maybe one hour.
This is the reason Manuel's were so greasy, and so delicious.
ETA: When you cook them, you have to have the open end up, or the filling will ooze out. Roll and pack fairly tightly to help them hold together.Like this:
I have experimented with this many times, and there were several close batches and one magical time that nailed it perfectly. Unfortunately, due to my fondness of drinking while cooking, I did not remember the exact ingredient amounts. I need to work on this some more.
This post was edited on 12/24/13 at 8:32 am
Posted on 12/23/13 at 1:43 pm to Stadium Rat
cooking the meat 1st makes a lot of sense SR
I ran across this link below as Frank Davis (RIP sir) was interviewing the matriarch who does Mamitas Tamales. Watch video as she's cooking the ground meat in large pot with all seasonings.
Meat is probably strained, then chilled so you can form and roll it better
Tamale video - see Frank Davis
I ran across this link below as Frank Davis (RIP sir) was interviewing the matriarch who does Mamitas Tamales. Watch video as she's cooking the ground meat in large pot with all seasonings.
Meat is probably strained, then chilled so you can form and roll it better
Tamale video - see Frank Davis
Posted on 12/23/13 at 1:52 pm to Got Blaze
Mamitas are actually related to Manuel's. I'm on my phone, but I will post an article about that later.
As far as Manuel's, the meat is definitely NOT drained.
ETA: Your link was the article I was thinking of.
As far as Manuel's, the meat is definitely NOT drained.
ETA: Your link was the article I was thinking of.
This post was edited on 12/23/13 at 3:24 pm
Posted on 12/23/13 at 1:57 pm to Stadium Rat
I was gonna post about the place on the bottom of that red brick building on Carrolton serving them swimming in grease.
Thanks for that post,
I'm gonna try to do some with venison over the holidays, and want to mimic the Mickey Brown tamales. I've just been introduced to those.
Thanks Rat,
Thanks for that post,
I'm gonna try to do some with venison over the holidays, and want to mimic the Mickey Brown tamales. I've just been introduced to those.
Thanks Rat,
Posted on 12/23/13 at 2:11 pm to BRgetthenet
SR
ground chuck : 80 to 85 percent lean / 15 to 20 percent fat should be fine for the tamales ?
higher/lower fat % content ?
I seem to recall Manuels tamale meat was a "fine" ground , not coarse like a burger
I have no problem with cooking or making the meat filling, the only thing I have questions about is preparing the cornmeal dough - care to share your experiences, TIA
ground chuck : 80 to 85 percent lean / 15 to 20 percent fat should be fine for the tamales ?
higher/lower fat % content ?
I seem to recall Manuels tamale meat was a "fine" ground , not coarse like a burger
I have no problem with cooking or making the meat filling, the only thing I have questions about is preparing the cornmeal dough - care to share your experiences, TIA
Posted on 12/23/13 at 2:29 pm to Got Blaze
Corn meal - some goes in the meat, the rest is just used to roll the tamales in. Sometimes I sprinkle a little extra on the paper or the tamale. Remember, Manuels had a very low corn to meat ratio.
As far as meat, I used 20% fat. Chuck gives great flavor.
As far as meat, I used 20% fat. Chuck gives great flavor.
This post was edited on 12/23/13 at 3:05 pm
Posted on 12/23/13 at 2:32 pm to Stadium Rat
Can I just pay you to make mine?
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
Posted on 12/23/13 at 2:38 pm to BRgetthenet
They'd be about $3 a piece.
Posted on 12/23/13 at 2:51 pm to Stadium Rat
Manuel's doesn't have a masa per se. If you do go with a masa paste, the tamales will be Delta Style tamales. Those also roll the meat already cooked. I actually think Manuel's are a variation on delta tamales, or vice versa.
This post was edited on 12/23/13 at 3:04 pm
Posted on 12/23/13 at 4:21 pm to Stadium Rat
thx for the cornmeal 411 Rat ; greatly appreciate it brother
Posted on 12/23/13 at 5:32 pm to Got Blaze
You haven't posted here much. I hope you know the rule that you have to post pictures of you making these tamales. 
Posted on 12/23/13 at 5:48 pm to Stadium Rat
My brothers wife is from Mexico, Last year we made from scratch using a 9lb. Boston butt. and mad The Masa.made 40dozen
still not as good as the old muffalatos tamales in Baton rouge from back in the day
those were the best i've ever had
still not as good as the old muffalatos tamales in Baton rouge from back in the day
those were the best i've ever had
Posted on 12/23/13 at 6:01 pm to ole man
Does anybody know where to buy butcher paper or smooth parchment paper cut into tamale size? Pretty sure that's what Manuel's used. That would help the corn meal to release from the paper cleanly. I have had some tamales where, when you opened the meaty goodness, a good bit of corn meal would go with the wrapper.
I usually use the artificial textured tamale papers (maybe parchment?) rather than natural husks, which are too big. I would love to get the smooth paper ones already cut to size.
Zuppardo's and other supermarkets usually carry the textured ones, and International Market off Cleary in Metairie has very large butcher paper sheets. Just wish I could get the right ones.
I usually use the artificial textured tamale papers (maybe parchment?) rather than natural husks, which are too big. I would love to get the smooth paper ones already cut to size.
Zuppardo's and other supermarkets usually carry the textured ones, and International Market off Cleary in Metairie has very large butcher paper sheets. Just wish I could get the right ones.
This post was edited on 12/23/13 at 6:08 pm
Posted on 12/23/13 at 6:58 pm to Stadium Rat
SR
re: parchment tamale wrappers
see link and let me know if this will work, if so I'll go in half with you to split costs ... $20 each for 2000 wrappers (1000 ea.)
tamale wrappers
re: parchment tamale wrappers
see link and let me know if this will work, if so I'll go in half with you to split costs ... $20 each for 2000 wrappers (1000 ea.)
tamale wrappers
Posted on 12/23/13 at 7:21 pm to Got Blaze
Yeah, I know that says non-textured, but that looks exactly like the textured wraps that I've been using. Would not trust.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News