SOUTHERN HOT TAMALE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOMESTYLE HOT TAMALES RECIPE - SOUTHERN.FOOD.COM



Homestyle Hot Tamales Recipe - Southern.Food.com image

From The Times-Picayune - "This recipe ran in the Times-Picayune in the early 1970s and is similar to Manuel's Hot Tamales, which did not return after Hurricane Katrina." If anyone knows what type of paper is used in this recipe please Zmail me - wax paper doesn't seem right as it doesn't need wetting ...

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 90 tamales

Number Of Ingredients 10

3 lbs ground chuck
4 medium onions, finely chopped
3 ounces chili powder
2 (8 ounce) cans tomato sauce
1/2 cup water
4 -5 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1/2 cup cornmeal, plain, plus more for rolling

Steps:

  • Mix by hand in a large bowl the meat, onion, 2 ounces chili powder, 1 can tomato sauce, water, salt, garlic powder, black pepper, cayenne and ½ cup corn meal. Prepare two shallow bowls, one with water and one with additional plain corn meal. Take about 1 tablespoon of the meat mixture at a time and shape into a small log. Roll lightly in additional corn meal.
  • Roll in paper that has been passed through water (one paper at a time). Close one end and roll up, folding remaining edge under. Put tamales in rows in opposite directions in a large roaster that can be covered and used on the stove.
  • Bring two quarts water to a boil and add remaining tomato sauce and 1 ounce chili powder. Cover tamales with mixture, adding more water if needed. Cover and simmer for 2 hours on stovetop. Serve warm with buttered crackers. Tamales re-warm well in microwave.

Nutrition Facts : Calories 43.3, FatContent 2.8, SaturatedFatContent 1.1, CholesterolContent 10.4, SodiumContent 155.3, CarbohydrateContent 1.8, FiberContent 0.6, SugarContent 0.5, ProteinContent 3

HOT TAMALES RECIPE | MYRECIPES



Hot Tamales Recipe | MyRecipes image

Provided by MyRecipes

Yield about 2 dozen

Number Of Ingredients 9

2 to 2 1/2 dozen dried corn husks
½ pound bulk pork sausage
1 pound ground chuck
3 tablespoons chili powder
1 tablespoon salt
4 cups yellow cornmeal
1?½ teaspoons salt
¾ cup shortening
1?¾ cups boiling water

Steps:

  • Place corn husks in a large container; cover with hot water. Let stand 1 to 2 hours or until softened. Drain well; pat dry.
  • Combine meat, chili powder, and 1 tablespoon salt; mix well.
  • Combine cornmeal, 1 1/2 teaspoons salt, shortening, and boiling water in a large mixing bowl; stir until shortening melts and mixture is well blended.
  • Place 2 tablespoons cornmeal mixture down center of each husk; spread to within 1/2 inch of edge. Place 2 tablespoons meat mixture on cornmeal, spreading evenly. Fold sides of husk to center, enclosing filling completely. Fold pointed end under; tie with string or strips of corn husk. (If husks are too narrow, overlap 2 husks to make a wide one. If husks are too wide, tear off one side.)
  • Layer tamales in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 40 minutes. Drain well. Serve tamales in husks. Remove husks before eating.

More about "southern hot tamale recipe recipes"

HOT TAMALES (SOUTHERN STYLE) RECIPE - COOKEATSHARE
From m.cookeatshare.com
Reviews 1
Calories 5384 per serving
  • Boil a chicken in just sufficient water to cover till very tender. Salt while cooking. When done, pull from bones and chop fine or possibly grind. Open one dozen chili peppers, remove seeds, cover with boiling water, cook till very tender and soft. Put through sieve to remove skin. Into a frying pan put three Tbsp. of veg. oil or possibly butter. Add in two medium onions minced fine, cook till brown, add in chili pulp, add in half c. of the chicken water, simmer for twenty min, keep covered. Into a bowl put one qt of corn meal, pour over sufficient water in that chicken was boiled to make a stiff dough. Mix well, add in salt, if necessary. Have ready corn husks, large ones, washed and trimmed, and dipped in warm water to make soft. Mix with the chicken the chili paste. On a broad husk, place a portion of the corn meal, making a kind of layer. In the center, the entire length, put a portion of the chicken, roll up the husks, the meal should entirely cover the meat; fold over the ends of the husk, tie up well. Continue till all are made. Return the bones of chicken to the remaining chicken water; place tamales in and boil one hour. Cover while cooking; serve warm. Beef or possibly veal may be used. Red peppers cooked and sufficient warm pepper to season may be used if the chili can't be obtained. Grosset & Dunlap
See details


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/
From food.com
Reviews 5.0
Total Time 3 hours 30 minutes
Calories 287 per serving
  • Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.
See details


HOT TAMALES RECIPE | MYRECIPES
From myrecipes.com
  • Layer tamales in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 40 minutes. Drain well. Serve tamales in husks. Remove husks before eating.
See details


HOMEMADE BEEF TAMALES RECIPE | ALLRECIPES
Homemade tamales with homemade tortillas. Top with sour cream.
From allrecipes.com
Reviews 3.8
Total Time 1 hours 40 minutes
Category Everyday Cooking
Calories 375.2 calories per serving
  • Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.
See details


CORNMEAL TAMALES RECIPE | EPICURIOUS
As tamales spread across Texas and the rest of the South, they underwent some changes. Easy-to-find cornmeal replaced the Mexican lime-slaked masa and paper squares were often used to roll up the tamales instead of the traditional corn shucks. Anglo tamale-eaters preferred beef to the traditional pork, so beef tamales became common.
From epicurious.com
Reviews 4
  • Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed
See details


BEEF TAMALE PIE | SOUTHERN LIVING
This skillet supper has everything you need to make a complete and satisfying meal.
From southernliving.com
Reviews 4
Total Time 40 minutes
  • Bake in preheated oven until cornbread is golden brown, 18 to 22 minutes.
See details


HOT TAMALES: A MISSISSIPPI DELTA DELICACY - SOUTHERN CAST IRON
May 14, 2019 · Beneath the corn husk, the hot tamale tells the story of hardship, perseverance, and a merging of culture. Traditionally made of corn and pork—two inexpensive and accessible ingredients transcending beyond cultural lines—hot tamales became a food of sustenance in the South.
From southerncastiron.com
See details


XTRAS: TAMALE RECIPE | SOUTHERN FOODWAYS ALLIANCE ...
Shred or dice the meat into small pieces. There should be about 14 to 16 cups of meat. Heat the vegetable oil in a large, heavy pot over medium heat. Stir in the chili powder, paprika, salt, pepper, cayenne, onion powder, garlic powder and cumin. Add in the meat and stir to coat with the oil and spices.
From southernfoodways.org
See details


HOT TAMALES RECIPE | THE MISSISSIPPI DELTA - RECIPE - ROADFOOD
Add beef broth and water over the top of your beef and bring to a boil. Cover and reduce heat to medium low and simmer until meat is tender, about 1 hour. While the beef is cooking, soak the corn husks in a bowl of hot water for 30 minutes or until softened then set aside.
From roadfood.com
See details


MISSISSIPPI DELTA TAMALES: SOUTHERN TWIST ON A ...
Jul 23, 2021 · Try these Mississippi Delta tamales for a Southern twist on a Mesoamerican tradition About the recipe. This recipe was adapted from the Southern Foodways Alliance and the Hot Tamale Trail. Ingredients. Instructions. To make the filling: In a large, heavy pot, cover the meat with cold water and ...
From southernkitchen.com
See details


HOT TAMALES RECIPE | THE MISSISSIPPI DELTA - RECIPE - ROADFOOD
Make the masa dough by adding masa harina, baking powder, salt and cumin in a large bowl. In a separate bowl add lard with 1 tbsp. broth then mix with an electric mixer until fluffy. Mix lard with dry ingredients. Beat again with electric mixer until all combined. Add the broth, little by little until it's spreadable like mashed potatoes.
From roadfood.com
See details


SOUTHERN FOODWAYS' MISSISSIPPI DELTA HOT TAMALES
Oct 09, 2018 · Directions. For the Meat Filling: Cut the meat into large chunks and place in a large, heavy pot. Cover with cold water. Bring to a boil over high heat. Cover the pot, reduce the heat to medium-low, and simmer until the meat is very tender, 2 to 2 1/2 hours. Remove the meat and reserve the cooking liquid.
From seriouseats.com
See details


XTRAS: TAMALE RECIPE | SOUTHERN FOODWAYS ALLIANCE ...
Cover with cold water. Bring to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the meat is very tender, about 2 to 2 1/2 hours. Remove the meat and reserve the cooking liquid. When the meat is cool enough to handle, remove and discard any skin and large chunks of fat.
From southernfoodways.org
See details


NEW ORLEANS-STYLE HOT TAMALES - THE CATHOLIC FOODIE
Feb 02, 2014 · The Delta hot tamale is a bit larger than the New Orleans variety, and from all appearances it seems to be a closer cousin to the traditional Mexican tamale. But the Delta hot tamale packs the southern spicy punch that is more associated with New Orleans (and several dashes of cayenne!). Like the New Orleans variety, the Delta hot tamale is ...
From catholicfoodie.com
See details


HOW TO MAKE TAMALE SAUCE
How to Use This Tamale Sauce. Our first tamale recipe is for conventional pork roast tamales. Pork tamales are the most common tamales you will see that. For conventional pork tamales, I’ve used a small quantity of sauce within the masa to offer it additional style and colour. The remaining is blended with the pulled pork roast filling.
From takeoutfood.best
See details


HOW TO COOK FILIPINO TAMALES - ALL INFORMATION ABOUT ...
top www.panlasangpinoymeatrecipes.com. To cook tamales na dulong; Mix the first four ingredients together. Place 1/3 cup of the mixture on two layers of banana leaves. Wrap in the form of a square and tie with a string. Put wrapped tamales in pan and add two cups water. Cover and boil 30 minutes over moderate heat.
From therecipes.info
See details


50 BEST VINTAGE SOUTHERN RECIPES — EAT THIS NOT THAT
May 11, 2021 · Even more so when you Southern-up your roasting game with a couple of spoonfuls of Old Bay seasoning, a classic blend of celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and other spices. Old Bay originated in Baltimore, Maryland. Get our recipe for Roasted Shrimp Cocktail. 22.
From eatthis.com
See details


KNOXVILLE DINING: TAMALE LADY MAKES HANDMADE SOUTHERN ...
Jun 11, 2019 · Delta tamales, like Curl’s “Tennessee tamales,” swap the masa base layer for a breadier, grittier cornmeal dough (and in some cases, a spicier filling, too).
From knoxnews.com
See details


TAMALE PIE RECIPE A FAMILY FAVORITE - SOUTHERN PLATE
Stir in taco seasoning, corn, rotel (juice and all), and half of the french fried onions. Spread into the bottom of a 9x13 dish. Prepare muffin mixes according to package directions all in one bowl. Spread on top of beef mixture. Bake, uncovered, at 400 for 20 minutes or until cornbread is golden on top.
From southernplate.com
See details


RECIPE FOR TAMALE PIE WITH JIFFY - SHARE-RECIPES.NET
Keto Tamale Pie (Chili With Cornbread) · Fittoserve Group. 2 hours ago Tamale "cornbread" topping Pre-heat oven to 400 degrees. In a large mixing bowl using an electric mixer combine the eggs, coconut milk or (the …. 1.In a large cast-iron skillet brown the ground beef along with the onions and garlic.
From share-recipes.net
See details