User:Omegix/Recipes/Louisiana Hot Tamales

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Louisiana coffee filter tamales

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Louisiana Hot Tamales-These are NOT Mexican style tamales. They are based on a recipe from the Times-Picayune back in the 70's and Manuel's Hot Tamales that was in NO.

Filling

  • 2 lb of ground beef or venison bacon burger
  • 1 large onion grated
  • 4 teaspoons of each garlic and onion powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 3 teaspoons coarse-ground kosher salt
  • 1 teaspoon ground cumin
  • 1 1.25 oz packet of cheap chili seasoning mix- I used McCormick's brand
  • 1 cup grated bell and banana peppers
  • 1/4 cup chili powder
  • 1 small can of tomato paste
  • 1/2 c chicken broth
  • 1 cup of yellow cornmeal or masa

For the Sauce

  • 1 medium can of tomato sauce
  • 1 can of rotel
  • 2 packets of chili seasoning
  • 1 tsp. Kosher salt
  • 3cups chicken broth

Rolling meal:

  • 1 cup cornmeal
  • 1 cup masa
  • 1 tablespoon chili powder

How to:

Mix the filling ingredients all together and allow to rest while you get everything else together. Make the sauce. Just dump everything in a large bowl and whisk. Set aside. On a cookie sheet, combined the rolling meal. Using a small ice cream scoop, the kind you use to scoop cookie dough, get a scoop of meat, roll into a log and roll in meal. Keep doing this until all the filling is gone- you'll get around 60 or so. Next, separate coffee filters, place a sprinkle of the meal in the filter, place a filling log and roll it up like a spring roll/eggroll/burrito. Pour a cup of the sauce into the bottom of a large crockpot and layer the tamales. After the first layer, dip each rolled tamale into the sauce before placing in pot. Pour remaining sauce into crockpot. Cook on high for 4 hours.

Jeffs Notes

  • Recipe Recap
  • Second time I made this (April 2021):
    • I followed the original directions a big closer, using masa and corn meal. I didn't care for the texture as much, next time I'll go back to just using corn meal. No pun intended, but it was too mealy.
    • I can't remember, but I think I used ground pork the first time instead of beef. I think I liked the ground pork better.
    • Also after the 4 hour cook time, I let it stay on "warm" in the crock pot for 2 hours. Not sure if that had an impact on the texture, but will make sure to not do that next time.
    • Glad I had someone to help me out while dipping the tamales. Once your hand is in the sauce there's not much else you do with it until you wash it. So get a good count of how many tamale logs you've made, and separate out all the coffee filters ahead of time.
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