Homestyle Hot Tamales – New Orleans Style

The smell of simmering chili and cornmeal always takes me back to my grandmother’s kitchen in New Orleans. On cold winter days, the aroma of her homemade tamales would fill the entire house, a warm and comforting invitation to gather around the table. We’d unwrap each one with eager hands, the spicy steam rising into the air, and savor the rich flavors that danced on our tongues – a true taste of home and heritage.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 50 minutes
• Total Time: 1 hour 50 minutes
• Servings: Approximately 150 tamales
• Yield: Approximately 150 tamales
• Dietary Type: Not specified (contains meat)

Ingredients

Tamale Filling

• 3 ½ – 4 lbs ground beef
• 2 large onions, pureed
• 3 ounces chili powder
• ½ teaspoon cumin
• 4 teaspoons salt
• 2 (8 ounce) cans tomato sauce (Hunt’s)
• 1 cup water
• ⅔ cup cornmeal
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• Cayenne pepper, to taste (optional)

Cornmeal Dough

• 1 (1 lb) package Quaker yellow cornmeal
• 1 teaspoon salt, to taste
• 5 tablespoons shortening, plus more if needed

Sauce

• 3 ounces chili powder
• 2 (8 ounce) cans tomato sauce (Hunt’s)
• Water, to cover

Equipment Needed

• Large pot
• Large bowl
• Blender or food processor (for pureeing onions)
• Tamale papers

Instructions

1. Begin by soaking the tamale papers. You will need approximately 150 to 180 papers. Place them in water, one at a time, ensuring each is fully submerged. Set them aside to soak. This makes them pliable and prevents them from sticking to the tamales.
2. Prepare the meat filling. In a large bowl, thoroughly combine the ground beef, pureed onions, chili powder, cumin, salt, tomato sauce, water, cornmeal, garlic powder, and black pepper. Add cayenne pepper to taste if you desire a spicier tamale. Mix everything until well incorporated.
3. Shape the filling. Roll the meat mixture into finger-sized logs, approximately 150 to 180, depending on the desired size of your tamales. Set these aside.
4. Now, prepare the cornmeal dough. In a separate large bowl, combine the Quaker yellow cornmeal and salt. Add the shortening, blending it well with your hands. The dough should be a dark yellow color and should easily adhere to the outside of a meat log. If the dough is too dry and crumbly, add more shortening, a tablespoon at a time, until the desired consistency is achieved.
5. Assemble the tamales. Enclose each meat log in the cornmeal dough. Make sure the meat is fully covered. Place the dough-covered log on a soaked tamale paper and roll the paper halfway up. Tuck in one side of the paper and finish rolling, creating a secure package.
6. Layer the tamales in the pot. Cover the bottom of a large pot with chili powder. Add a row of tamales and sprinkle the top with more chili powder. Add another row, facing in the opposite direction, and again sprinkle with chili powder. Continue layering in this fashion until all of the tamales are arranged in the pot. This layering technique helps to distribute the flavor evenly.
7. Add the sauce and water. Pour the cans of tomato sauce on top of the tamales. Then, add water until all tamales are completely covered. Wait a few minutes as the water soaks into the layers. Add more water until the tamales are fully submerged again.
8. Cook the tamales. Bring the pot to a boil over high heat and cook for 5 minutes. After 5 minutes, reduce the heat to low, cover the pot, and simmer for 45 minutes. Make sure to check the water level periodically and add more if needed to keep the tamales submerged.
9. Carefully remove the tamales from the pot and let them cool slightly before serving.

Expert Tips & Tricks

• For extra flavor, consider browning the ground beef before mixing it with the other filling ingredients.
• Don’t be afraid to adjust the amount of chili powder to your preferred level of spice.
• If you find that the cornmeal dough is too dry, adding a tablespoon or two of warm water can help to bring it together.
• To test if the tamales are cooked through, remove one from the pot and let it cool slightly. The dough should be firm and not sticky.
• For a richer flavor, use lard instead of shortening in the cornmeal dough.
• If you don’t have tamale papers, you can use parchment paper or even corn husks.

Serving & Storage Suggestions

Serve the hot tamales directly from the pot, allowing guests to unwrap their own. They are delicious on their own, or you can serve them with a side of your favorite hot sauce or a dollop of sour cream.

Leftover tamales can be stored in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 2 months. To reheat, steam them for a few minutes until heated through, or microwave them on a low setting.

Nutritional Information

Nutrient	Amount per Serving (Estimated)	% Daily Value (Estimated)
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	50mg	17%
Sodium	500mg	22%
Total Carbohydrate	25g	9%
Dietary Fiber	4g	16%
Sugars	3g	–
Protein	10g	20%

Please note: These values are estimates and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegetarian Tamales: Substitute the ground beef with cooked lentils, black beans, or crumbled tofu. Add extra vegetables like bell peppers, corn, and zucchini to the filling.
• Spicy Shrimp Tamales: Replace the ground beef with cooked and seasoned shrimp for a delicious seafood twist.
• Chicken Tamales: Use shredded cooked chicken instead of ground beef. You can add green chilies and cilantro to the filling for a Southwestern flavor.
• Gluten-Free: This recipe is naturally gluten-free, but ensure all your ingredients are certified gluten-free if you have a severe allergy.
• Corn Husk Wrappers: For a more traditional flavor, use dried corn husks instead of tamale papers. Soak the corn husks in hot water until they are pliable before using.

FAQs (Frequently Asked Questions)

Q: Can I make the tamales ahead of time?
A: Yes, you can assemble the tamales and store them in the refrigerator for up to 24 hours before cooking. You can also freeze them for longer storage.

Q: What if my cornmeal dough is too dry?
A: Add a tablespoon or two of warm water to the dough until it reaches the desired consistency. It should be moist enough to hold its shape.

Q: How do I know when the tamales are done cooking?
A: The dough should be firm and not sticky when cooled. You can also insert a knife into the center of a tamale; it should come out clean.

Q: Can I use a different type of ground meat?
A: Yes, you can use ground pork, ground turkey, or even ground venison in place of the ground beef.

Q: What kind of tamale papers should I use?
A: You can use parchment paper, or purchase tamale papers from most grocery stores. If you can find dried corn husks, those are also an authentic option.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine. Don’t be intimidated by the process; making tamales is a labor of love that’s well worth the effort. Gather your family and friends, put on some lively music, and enjoy the process of creating something truly special together. And of course, let me know how they turn out – I’d love to hear your feedback! These New Orleans-style tamales are wonderful paired with a crisp Mexican lager or a refreshing margarita. Bon appétit, y’all!