are a big favorite of mine. [Pictorial
This recipe is a variation of our friend Ms.
Barbara back in Houma, and, is a football party regular..just a little
For 3 lbs. Ground meat or chuck.
1 ½ tsp Cumin
2 Tbs. Powdered garlic
1 ½ tsp red pepper
1 ½ tsp white pepper OR 1 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. Tomato Sauce
½ cup water (tip – in about 4 cups of water boil 6 bay leaves for
about an hour (med – low heat)) save the remaining water, you’ll use it later.
Tamale papers – usually 4-1/4” X 5” – If you
use corn husks they’ll be random sizes.
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.
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.
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 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.
Fold over to begin the
roll. and continue to roll.
Next: lay the tamales down in the pot (don’t
stand them up). Lay them in rows and then cross them as you stack
Next: 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. Cook for 1 1/2 hours. (Start on medium heat to get boiling
then lower heat to a simmer 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”.
or 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’