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 lot 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.