- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
Manuel's Hot Tamales: anyone ever duplicate the exact tamale product/recipe - update pg. 3
Posted on 9/14/22 at 3:36 pm
Posted on 9/14/22 at 3:36 pm
edit .... updated my pics and results on pg. 3
My dad is 77 and recovering from cancer. His health is slowly deteriorating, and not sure how much time he has left. He's been asking me to make him some Manuel's Hot Tamales. Definitely one of the food items myself and others miss from growing up in NOLA. Sadly, the business never re-opened post Katrina, and the family members were to busy fighting over the recipe and who actually owned it. There was talk of re-opening but that never came to fruition.
Anyway, I can follow recipes and know my way around the kitchen. I'm gonna try this weekend and see what my finished product tastes like. Anyone pull this off or have any suggestions ? StadiumRat shared with me that he made a very close copy of Manuel's but forgot to write down the exact ingredients, measurements, and cooking technique. They have a handful of "copy cat" recipes online as I'll likely have to experiment and improvise until I can perfect it. Feel free to comment or share your firsthand memories.
I remember the meat being finely ground, rolled in a very little layer of corn meal, the tamale being the size of your index finger, and the newspaper being covered in grease.
My dad is 77 and recovering from cancer. His health is slowly deteriorating, and not sure how much time he has left. He's been asking me to make him some Manuel's Hot Tamales. Definitely one of the food items myself and others miss from growing up in NOLA. Sadly, the business never re-opened post Katrina, and the family members were to busy fighting over the recipe and who actually owned it. There was talk of re-opening but that never came to fruition.
Anyway, I can follow recipes and know my way around the kitchen. I'm gonna try this weekend and see what my finished product tastes like. Anyone pull this off or have any suggestions ? StadiumRat shared with me that he made a very close copy of Manuel's but forgot to write down the exact ingredients, measurements, and cooking technique. They have a handful of "copy cat" recipes online as I'll likely have to experiment and improvise until I can perfect it. Feel free to comment or share your firsthand memories.
I remember the meat being finely ground, rolled in a very little layer of corn meal, the tamale being the size of your index finger, and the newspaper being covered in grease.
This post was edited on 10/28/22 at 10:41 am
13
Posted on 9/14/22 at 3:45 pm to Got Blaze
I had a friend of mine make a huge batch of tamales, following this recipe. There used to be a Manuel's cart in front of my families bar/restaurant in New Orleans, and this def closely resembled them. Also, Ben's Pizza on St Bernard Hwy in Arabi sells their own hot tamales, but they are damn close to Manuel's. The recipe is from Judy Walker of the ole Times Pic - she knew her way around New Orleans' food. Oh, and wishing nothing but good health for your dad.
LINK
LINK
Posted on 9/14/22 at 3:54 pm to Got Blaze
Not sure where you live, but Guillory's in Metairie makes a really close version IMHO. It would save you form having to make them.
Posted on 9/14/22 at 3:56 pm to pmacneworleans
thx for the link and appreciate the well wishes 
I made him some Turtle Soup last weekend (Brennan's recipe) and now he thinks I'm Wolfgang Puck
Gonna spend as much time as I can with both my parents since we take so much for granted until someone has a serious health issue
@Lambda ... I'm in Laffy, but my brother lives in Mandeville, and my parents live in Franklinton .. thx for the suggestion
I made him some Turtle Soup last weekend (Brennan's recipe) and now he thinks I'm Wolfgang Puck
Gonna spend as much time as I can with both my parents since we take so much for granted until someone has a serious health issue @Lambda ... I'm in Laffy, but my brother lives in Mandeville, and my parents live in Franklinton .. thx for the suggestion
This post was edited on 9/14/22 at 3:59 pm
Posted on 9/14/22 at 4:09 pm to Got Blaze
Best wishes. Tamales are a labor of love and your dad will appreciate it.
Posted on 9/14/22 at 4:13 pm to Got Blaze
I lived in walking distance from there in 2002. Good stuff. Never had em like that before or after. Didn’t really expect wet tamales, but good on them…that shite was good.
Posted on 9/14/22 at 4:18 pm to Professor Dawghair
quote:Never made any, but I buy them locally. Made by a company or person named "Brown's" out of Houma.
Tamales are a labor of love
Posted on 9/14/22 at 4:31 pm to CouldCareLess
You’re referring to Mickey Browns. Good stuff. The little burritos aren’t bad either
Posted on 9/14/22 at 4:35 pm to Got Blaze
quote:
I made him some Turtle Soup last weekend (Brennan's recipe) and now he thinks I'm Wolfgang Puck Gonna spend as much time as I can with both my parents since we take so much for granted until someone has a serious health issue
You're a good son! Your Dad will appreciate what you're doing and it's fun to bring back memories through food. I hope you get as close as you can get to Manuel's!
I remember something about a lady in Lafayette who sold tamales and it may have been talked about on this board. I think I'd seen something on Facebook.
Posted on 9/14/22 at 4:38 pm to Got Blaze
Posted on 9/14/22 at 4:39 pm to Got Blaze
Tamale thread 2013
I came across a tamale thread from 2013 where you posted the recipe and Rat talks ab manuel’s
I came across a tamale thread from 2013 where you posted the recipe and Rat talks ab manuel’s
This post was edited on 9/14/22 at 4:42 pm
Posted on 9/14/22 at 4:47 pm to Got Blaze
This is the thread where I asked about Meaux Tamales in Lafayette.
LINK
The Facebook page hasn't been active in several years, but there is contact information there.
Also, look on p. 2 of the thread and diat posted her site and recipe for her tamales. RetiredTiger had them and said they were good. Maybe this will help.
LINK
The Facebook page hasn't been active in several years, but there is contact information there.
Also, look on p. 2 of the thread and diat posted her site and recipe for her tamales. RetiredTiger had them and said they were good. Maybe this will help.
Posted on 9/14/22 at 6:19 pm to pmacneworleans
quote:
The recipe is from Judy Walker of the ole Times Pic
Very interesting that they roll the meat in dry corn meal instead of making a dough with meal or masa.
I’m surprised it picks up enough meal. I guess it puffs up some when steamed.
Will have to try that.
Posted on 9/14/22 at 6:29 pm to Got Blaze
There's a guy in Mid-City that sells tamales on Carrollton Ave. and he sets up near the Rouses/Winn-Dixie area and they are wet tamales about the size you remember Manuel's to be.
I had them once and liked them but the wife prefers a dryer tamale and we get them from Chris's Meats on the corner of Harrison Ave. and Pontchartrain Blvd. They run by the pound with a dozen usually selling in the $12-14 range.
Those are larger than the guys on Carrollton Ave. and both are made with beef.
I had them once and liked them but the wife prefers a dryer tamale and we get them from Chris's Meats on the corner of Harrison Ave. and Pontchartrain Blvd. They run by the pound with a dozen usually selling in the $12-14 range.
Those are larger than the guys on Carrollton Ave. and both are made with beef.
Posted on 9/15/22 at 3:54 am to Got Blaze
Posted on 9/15/22 at 6:17 am to gumbo2176
quote:
There's a guy in Mid-City that sells tamales on Carrollton Ave. and he sets up near the Rouses/Winn-Dixie area and they are wet tamales about the size you remember Manuel's to be.
Was coming to post this.
He sells them out on Carrollton in front of the Winn Dixie by the Greenway.
My recollection is that he claims that his tamales are the Manuel’s recipe. He has some local women make them, he sells them.
He lives on either S. Bernadotte or S. Saint Patrick between Canal and Banks. He throws (or used to throw) big neighborhood parties in his back yard for Saints games.
You could honestly just roll up there on a Sunday and walk in and introduce yourself.
Posted on 9/15/22 at 6:36 am to logjamming
quote:
He sells them out on Carrollton in front of the Winn Dixie by the Greenway.
He sometimes sets up uptown on Napoleon near Freret too. I’ve had them, really good tamales.
Posted on 9/15/22 at 7:52 am to jordan21210
Blaze, this is my comment from that old thread:
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 ingredients below, 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.
Here are the ingredients:
Tamales:
2 large onions, chopped
1 bell pepper, chopped
4 lbs ground beef
8 oz tomato sauce
1/2 cup Crisco shortening (only if meat is very lean)
2/3 cup corn meal
1 cup chili powder
2 level Tbsp salt
2 Tbsp garlic powder
4 Tbsp ground cumin
approx 2 Tbsp cayenne, or to taste
Cornmeal mixture:
4 cups cornmeal
1 1/3 Tbsp salt
Sauce:
8 quarts water
4 level Tbsp salt
chili powder, to taste
Best wishes to your dad.
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 ingredients below, 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.
Here are the ingredients:
Tamales:
2 large onions, chopped
1 bell pepper, chopped
4 lbs ground beef
8 oz tomato sauce
1/2 cup Crisco shortening (only if meat is very lean)
2/3 cup corn meal
1 cup chili powder
2 level Tbsp salt
2 Tbsp garlic powder
4 Tbsp ground cumin
approx 2 Tbsp cayenne, or to taste
Cornmeal mixture:
4 cups cornmeal
1 1/3 Tbsp salt
Sauce:
8 quarts water
4 level Tbsp salt
chili powder, to taste
Best wishes to your dad.
This post was edited on 9/15/22 at 8:12 am
Posted on 9/15/22 at 8:16 am to logjamming
quote:
He lives on either S. Bernadotte or S. Saint Patrick between Canal and Banks.
Yep, he's on S. Bernadotte between Palmyra and Cleveland on the cemetery side of the street about 1 1/2 blocks from "The Mortuary".
I had gotten 2 dozen from him several months ago when I saw he was selling on Carrollton. He sells them for $12 a dozen.
Posted on 9/15/22 at 8:33 am to Stadium Rat
quote:
Sauce: 8 quarts water 4 level Tbsp salt chili powder, to taste
Is the sauce mixed into the meat mixture only? Or is some poured over the finished tamales before steaming?
Page 1 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News