Homestyle Hot Tamales - New Orleans Style

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Total Time
3hrs
Prep
2 hrs
Cook
1 hr

This Deep South tamale recipe from The Times-Picayune uses the cornmeal dough around the filling I am more accustomed to. From The Times-Picayune - "This New Orleans-style tamale is similar to Delta tamales. It was originally sent in by a reader in Chalmette." Anyone who can let me know about the right kind of paper wrapper please Zmail so I can get it right by the time it gets cold enough to make these boogers.

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Ingredients

Nutrition

Directions

  1. Put 150 to 180 tamale papers in water. Put in one at a time, sink it and add another until all are submerged. Set aside.
  2. Thoroughly combine all ingredients for meat mixture. Roll into finger-sized logs (approximately 150 to 180). Set aside.
  3. Combine cornmeal and salt with shortening, blending well with your hands. (The dough should be dark yellow and adhere easily to the outside of a meat log; if not, add more shortening.) Enclose each meat log in the cornmeal dough; place on a paper and roll halfway up; then tuck in one side of the paper and finish rolling.
  4. Cover the bottom of a large pot with chili powder. Add a row of tamales and sprinkle top with chili powder; then add another row, facing in the opposite direction, and sprinkle top with chili powder. Continue in this fashion until all of the tamales are layered in the pot.
  5. Pour cans of tomato sauce on top; then add water until all tamales are covered. Wait a few minutes (because water will soak into the layers) and pour in additional water until tamales are covered again. Bring to a boil and cook on high for 5 minutes; then reduce heat and simmer for 45 minutes.