HOW TO MAKE TAMALES LOUISIANA STYLE RECIPE - FOOD.COM
These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/
Total Time 3 hours 30 minutes
Prep Time 1 hours
Cook Time 2 hours 30 minutes
Yield 75 tamales, 25 serving(s)
Number Of Ingredients 15
Steps:
- Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
- In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
- Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
- Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
- Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
- In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
- Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.
Nutrition Facts : Calories 287, FatContent 17.4, SaturatedFatContent 5.3, CholesterolContent 50.1, SodiumContent 1645.1, CarbohydrateContent 17.9, FiberContent 3, SugarContent 3.6, ProteinContent 15.8
CANNED TAMALES - BIGOVEN
"This is variation on a recipe I've been using that came from an old Kerr Canning book. These tamales are canned in a pressure cooker and take a while to wrap and prepare. I usually get about 15 pint jars of these from a recipe. I usually have to make the meal twice to have enough for the meat filling. They are great for quick meals when your running short on time."
Total Time 8 hours
Prep Time 8 hours
Yield 45
Number Of Ingredients 16
Steps:
- "Brown the meat and drain off the fat. Add the onion, garlic and salt. Mix well and put mixture through a food grinder using the finest blade. To the meat mixture add the 5 tablespoons of chili powder, 1 teaspoon salt, 2 cups of beef bouillon, cayenne pepper and 2 tablespoons flour. Simmer over medium heat about 5 minutes until thick. Then it is ready to be spread on the meal. Mix the last 4 ingredients together until smooth and of a consistency to spread. Cut parchment paper into 6 inch x 3 inch strips. Spread meal mixture about 1/4 inch thick. Allow enough space at each end and down one side of the paper to turn these over. Through the center of the meal dough spread about 2 teaspoons of the prepared meat mixture. Roll up, folding sides and the ends of paper. Into clean pint canning jars pack tamales into jar. To prevent difficulty in packing the last tamale, place it between to knives and slip it into the center of the pack. (I usually get 6 to 7 tamales in a jar.) Add 1 tablespoon of water to each pint before sealing. Put on lids and bands screwing them down firmly tight, Process in pressure canner at 10 pounds of pressure for 60 minutes."
Nutrition Facts : Calories 142 calories, FatContent 8.05488976123892 g, CarbohydrateContent 10.5907426711217 g, CholesterolContent 22.6796185 mg, FiberContent 1.42795147846496 g, ProteinContent 7.43504282066819 g, SaturatedFatContent 2.88465195834564 g, ServingSize 1 1 Serving (72g), SodiumContent 2062.31527103031 mg, SugarContent 9.16279119265673 g, TransFatContent 2.34305199456654 g
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- "Brown the meat and drain off the fat. Add the onion, garlic and salt. Mix well and put mixture through a food grinder using the finest blade. To the meat mixture add the 5 tablespoons of chili powder, 1 teaspoon salt, 2 cups of beef bouillon, cayenne pepper and 2 tablespoons flour. Simmer over medium heat about 5 minutes until thick. Then it is ready to be spread on the meal. Mix the last 4 ingredients together until smooth and of a consistency to spread. Cut parchment paper into 6 inch x 3 inch strips. Spread meal mixture about 1/4 inch thick. Allow enough space at each end and down one side of the paper to turn these over. Through the center of the meal dough spread about 2 teaspoons of the prepared meat mixture. Roll up, folding sides and the ends of paper. Into clean pint canning jars pack tamales into jar. To prevent difficulty in packing the last tamale, place it between to knives and slip it into the center of the pack. (I usually get 6 to 7 tamales in a jar.) Add 1 tablespoon of water to each pint before sealing. Put on lids and bands screwing them down firmly tight, Process in pressure canner at 10 pounds of pressure for 60 minutes."
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