Hot Tamales New Orleans Style

Serves 8

Ingredients

Scale: 1x
  • 1 pound Ground beef
  • 3 tablespoon Corn meal
  • 1 teaspoon Garlic powder
  • ½ teaspoon Cayenne pepper
  • ¼ teaspoon Black pepper
  • ¼ teaspoon White pepper
  • 1 teaspoon Salt
  • 1 teaspoon Cumin
  • ¼ teaspoon Turmeric
  • ¼ teaspoon Cardamom (ground)
  • 1 pinch Nutmeg
  • ¼ cup Tomato paste
  • ½ cup Red wine (dry)
  • 1 large Onion (minced)

Instructions

  1. For paper wrapers......
  2. 2). With a tablespoon, scoop out the mixture and roll it out into a cigar shape. Then roll it through the yellow corn meal to stick a thick layer of meal onto the meat mixture.
  3. Soak paper tamale wrappers in warm water. Put each corn meal-coated "cigar" onto a paper and roll it up, folding in the ends of the papers to completely enclose the tamale.
  4. Put the tamales on their sides in a large saucepan or Dutch oven, alternating direction of layers. Pour water enough to cover all the tamales, plus about an inch. Place on medium fire until the water boils. Lower heat to maintain a simmer and cook, with cover on, for an hour and a half to two hours.
  5. For using corn husks....
  6. Cook whatever meat you are using. If ground beef, brown it, if your meat is leftover, it is already cooked.
  7. Soak 20 corn husks in water for 45-60 minutes.
  8. After tamales are stuffed and wrapped in the corn husks, you need to steam them. DO NOT BOIL!
  9. Steam them with the "narrow" end pointing down for 1 1/2 hours.
  10. Let cool. Eat!
Mexican Baked