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Receta Hot Tamales New Orleans Style
by Global Cookbook

Hot Tamales New Orleans Style
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Ingredientes

  • 1 lb Grnd beef
  • 3 Tbsp. Corn meal
  • 1 tsp Garlic pwdr
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Black pepper
  • 1/4 tsp White pepper
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1/4 tsp Turmeric
  • 1/4 tsp Cardamom, grnd
  • 1 pch Nutmeg
  • 1/4 c. Tomato paste
  • 1/2 c. Red wine, dry
  • 1 lrg Onion, chopped Corn meal, yellow

Direcciones

  1. There are 2 sets of directions.......using the paper wrappers and using the corn husks.
  2. This recipe is ideal for any leftover beef or possibly pork.
  3. For paper wrapers......
  4. Put all ingredients except the final 3 c. of corn meal into a food processor and mix together very well.
  5. With a Tbsp., scoop out the mix 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 mix.
  6. Soak paper tamale wrappers in hot 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.
  7. Put the tamales on their sides in a large saucepan or possibly Dutch oven, alternating direction of layers. Pour water sufficient to cover all the tamales, plus about an inch. Place on medium fire till the water boils. Lower heat to maintain a simmer and cook, with cover on, for an hour and a half to two hrs.
  8. For using corn husks....
  9. Cook whatever meat you are using. If grnd beef, brown it, if your meat is leftover, it is already cooked.
  10. Follow Step 1. directions above for meat preparation.
  11. Soak 20 corn husks in water for 45-60 min.
  12. Follow Step 2. directions above.
  13. After tamales are stuffed and wrapped in the corn husks, you need to steam them. Don't BOIL!
  14. Steam them with the "narrow" end pointing down for 1 1/2 hrs.
  15. Let cold. Eat!