are a big favorite of mine. This hot tamale recipe is a variation of our friend Ms.
Barbara back in Houma and is a football party regular...just a little
This hot tamale recipe with the size papers I use will yield
about 60 tamales.
For 3 lbs. Ground meat or chuck.
Step one: Tamale Preparation
1 ½ tsp Cumin
2 Tbs. Powdered garlic
1 ½ tsp red pepper
1 tsp white pepper OR 1½ tsp. Black pepper (the white is hotter)
1 ½ Tbs. Salt
1 Tbs. Onion powder
¼ cup chili powder
4 Tbs. Sugar
½ cup corn meal
2 - 8 oz. cans Tomato Sauce
½ cup water (tip – in about 2 cups of water boil 3 bay leaves for
about an hour (med – low heat)) save the remaining water, you’ll use it later.
You can test them by cooking a little of the
mix and tasting it.
Tamale papers – I use a parchment paper usually 4-5/8” X 5-5/8” – If you
use corn husks they’ll be random sizes. I buy these at Rouse's in Houma,
La. on Grand Caillou Rd.
Note: You can order a little larger tamale papers from
Mix all dry ingredients together. Pour in liquids and
mix. Add mixture to raw meat and mix well, very well!
Note: keep the finished mixture cool, never
let it get room temperature; you don’t want it to spoil. Put it in the
fridge if you have to.
Separate papers (so they’re easy to pick up) into a
bowl of water. Like this:
Note: you’ll add papers as you need
them….! They need to be in the water only a minute or so. (good-n-wet)
your cooking pot ready – this must be a pot deep enough that you can
put the tamales in and just cover with liquid. If you're doing a big
batch use a casserole dish to hold them temporarily.
your cornmeal dredging dish – A 2” –
3” deep casserole (or similar) that you will roll the tamales
in. Fill ¼ with cornmeal and a pinch of salt and pepper.
your tamale rolling plate – just get a dinner plate.
Pictured here from top center moving clockwise;
cornmeal dredging dish, casserole for temporary setting, wrapping plate,
tamale mixture, tamale papers.
Here we go: place a paper on the plate, grab a
small handful of meat mix and form it into what appears to be a tamale
(about 2 Tbs.), roll it in the cornmeal, place it on the paper, wrap it as
shown below and put it in the pot.
One end will be open (that’s what you want…juices
go in when cooking)
Place the tamale on the paper near one end and fold the long end of the
paper up towards the short end (picture 1).
Fold (what is the bottom end here) over to begin the
roll. (picture to the right) and continue to roll.
You'll notice the end to the right of the picture is
Next: lay the tamales down in the pot (don’t
stand them up). Lay them in rows and then cross them as you stack
them as shown here. Layering like this makes them easier to take them
out of the pot once they're done.
Step 2: Make your cooking sauce!
3 - 8 oz. Tom. Sauce
3 Tbs. Chili Powder
1 ½ Tbs. Onion powder
1 Tbs. Garlic Powder
1 Tsp. cayenne
½ tsp. salt
1 Tbs. Sugar
2 cups bay water or regular water…
Mix all well and pour over tamales. Add water to
cover tamales 1/2". Cook for 1 1/2 hours covered. (Start on medium heat to get boiling
then lower heat to a slow boil and cover.)
Hint: let sit for about an hour or more
before removing (eating)…
sugar neutralizes the acid (heartburn) in the tomato sauce, (DON’T
LEAVE IT OUT), it’s not used to make the tamales “sweet”.
triple the recipe – no
careful with the pepper…
free to add chopped fresh spices (onions, garlic whatever!) Hey,
it’s your company that has to eat it! Seriously, you can put the
fresh stuff in but keep in mind that the cooking time is short and
flavors don’t have long to come out, unless however, you let the
batch sit on the stove (or fridge) for hours (which ain’t a bad idea
to begin with!).
cooking them the day before the gang comes over and leave them in the
fridge. Reheat as needed.
well, put in Ziplocs with liquid.
This is how I like it, however, do yo’
Tripled Ingredients (reduced black pepper)
You can find recipe conversion websites that
will convert for however many pounds of meat you may want to use.