Going to make Tamales!

Buy Hatch Red Hot Chili's and enjoy.

I made them once. Didn’t enjoy it and I have access to good homemade tamales. I admire folks who make them.

Looking to buy Mississippi Delta juicy tamales.

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Probably because I grew up with them, I prefer the Manuel's "New Orleans" style, as opposed to the traditional Mexican style. Standard tamales just have too much masa, and I feel like I'm eating a bunch of filler. I'd rather eat a dozen thin, nearly all beef tamales, than 6 thick and bready tamales.

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But if you're making them home made you can make some adjustments here

I think the NOLA style ones are ok but I prefer Mexican style because of the different fillings. Jalapeno cream cheese, pulled pork, brisket, chicken...

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If you’ve got a recipe anywhere close to Manuel’s please post it.

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Manuel’s Hot Tamales Clone

Tamales:
2 large onions, chopped
1 bell pepper, chopped
4 lbs ground beef
8 oz tomato sauce
½ 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
appox 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

corn husks or paper to wrap tamales

Directions:

Mince onions and bell pepper in food processor. Add to other ingredients (except corn husks). Mix together thoroughly. Form into oblong balls.

Make the cornmeal mixture by combining the cornmeal with the salt. Roll balls in corn meal mixture.

Wrap in papers or husks (which have been pre-soaked) and lay in a large pot with a metal trivet in the bottom to prevent burning. If you are using papers, dip one half into warm water and squeeze out the water when you wrap the tamale. Wrap them on the wet end and fold over the dry end. Alternate the ends of the tamales as you lay them in the pot as close together as possible.

Pour boiling sauce over the tamales to cover. Bring to a boil, lower fire and simmer 2 hours.

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Thanks Rat.

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I have been trying variations of this recipe for a few years.

There was one batch I made that was exactly like Manuel's, but unfortunately I drink when I cook and I failed to write down what I did.

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What kind should I make?

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Honduran/Latin style. The best!

Yeop! Agree.

Anyone have a good Latin tamale recipe? If I’m going to make ‘em, going to do both.

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If I’m going to make ‘em, going to do both.
Do you have any idea how much work it is to make tamales?

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I can't find it online, but there's a kit that I've bought in a grocery store, to make "New Orleans style" hot tamales that has all the necessary packaged ingredients (including paper wrappers) and will actually make rather decent New Orleans style hot tamales.

ETA, Here is is: LINK

I did it once and was happy with the results. It's still a lot of steps, and nothing I ever have really had any desire to do again - nor to do it all completely from scratch. They just aren't something I like that much.

If you can find that kit, though, it's a good way to jump into the process for shits and giggles, and to give you an idea of how to make them without buying everything separate and having to use a huge volume of ingredients.

I had a good run of that but it is a pain in the butt and started doing boudin instead

I should have mentioned this first of all, but the secret to the recipe I posted is to cook the meat and the seasonings all together before you roll the tamales. Don't drain the fat off. Chill everything so that the fat coagulates. Then mix everything again so that the fat is evenly distributed and then roll the tamales.

The tamales come out very greasy but after all that's the way Manuel's were.

ETA: I got this technique from a person associated with Manuel's who told me how they were made.