Recipe

Hot Tamales (louisiana Style) Recipe

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Ingredients

2 tsps cayenne pepper (to taste) .
1/2 c oil (for the sauce) .
1 c cornmeal (for filling) .
1 bell pepper .
1 lb ground pork .
4 garlic cloves (or 1/4 c minced garlic) .
5 tsps chili powder .
1/4 c chili powder (for the sauce) .
1/4 c salt (to taste) .
4 stalks celery .
3 lbs ground beef .
2 c cornmeal (for rolling) .
2 onions .
8 (7 oz) cans tomato sauce .
2 (10 oz) cans rotel (sliced tomatoes in green chilies)

Directions

Step #1 Run onions, garlic, celery, & bell pepper through your food processor/blender until they are finely minced.
Step #2 In a very large bowl, minced veggies, chili powder, mix ground meat, cayenne pepper, & salt.
Step #3 Mix together thoroughly using your hands.
Step #4 Add in the rotel, 1 c of corn meal, & 1 can of tomato sauce; mix again.
Step #5 (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.
Step #6 ) Lay out your papers beside two baking sheets or trays.
Step #7 Add 1 c of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.
Step #8 ) Pinch off some of the meat mixture, & form into a ping pong sized ball.
Step #9 Roll it in the cornmeal, coating it as thick as you can.
Step #10 Place in the center of a tamale paper on one side, & roll.
Step #11 The ball should squish into a log, leaving an inch of the wrapper empty on either end.
Step #12 Press down the top of both empty ends, & fold the two sides of the ends in before folding them under the tamale.
Step #13 Repeat with the remainder of the meat mixture.
Step #14 After a few, you get the feel of how much meat it will take to fill the wrapper up enough.
Step #15 We got 75 tamales out of one batch, it depends on how big you make them.
Step #16 In a large dutch oven, pour in the 1/2 c oil & 1 can tomato sauce.
Step #17 Cover up with a layer of tamales, then a can of sauce, & a sprinkle of chili powder, repeating until you run out of tamales.
Step #18 Fill the pan with water until the tamales are just covered.
Step #19 Bring to a boil, lower the heat & let simmer 2 - 2 1/2 hrs till done, adding water if necessary.
Enjoy the Hot Tamales (Louisiana Style) recipe

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