NEW ORLEANS STYLE HOT TAMALES | MANUEL'S TAMALES | FULL RECIPE AND INSTRUCTIONS
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- čas přidán 5. 09. 2024
- How To make New Orleans Style Manuel's Hot Tamales.
We grew up eating Manuel's Hot Tamales because we lived in New Orleans. I think everyone in New Orleans loved Manuel's Hot Tamales.
Now Phil and Phyllis are here to show us how to make them.
TAMALES NEW ORLEANS STYLE / MANUELS KNOCK OFF
INGREDIENTS FOR THE ENTIRE RECIPE
Masa
3 pounds lean ground beef
2 - 8 ounce cans tomato sauce
Cumin
Salt and pepper
Chili Powder
Water
8-10 Toes Garlic
4 medium yellow onions
150 Tamale Papers 6X6 inch square
PREP THE TAMALE PAPERS
Set the tamale papers in a large mixing bowl and cover with hot water.
Add ¼ cup of oil to help the papers separate.
Set this aside until you are ready to roll the tamales.
INSTRUCTIONS FOR THE MEAT
Chop up 4 medium onions and 8-10 toes of garlic in a food processor.
Add ½ Cup water to help make the puree.
In a large mixing bowl, mix the onions and garlic with the ground meat.
Then add the following ingredients and mix well:
4 Tbsp. Cumin
8 oz. Tomato sauce
4 oz. Chili Powder
2 Tbsp. Salt
2 Tbsp. Black Pepper
1 Tsp. Cayenne Pepper
½ Cup Masa
Set the meat aside.
INSTRUCTIONS FOR MASA
Mix up all these ingredients in a pan you can roll the tamales in. We used a roasting pan.
4 -5 Cups Masa
2 Tbsp. Salt
2 Tbsp. Black Pepper
1 Tsp. Cayenne Pepper
3 Tbsp. Cumin
ROLLING THE TAMALES
Get a small amount of meat in your hand about the size of a ping pong ball. Roll the meat into a 2 inch or 2 ½ inch tamale. Lay that tamale in the masa and roll it around to help coat the meat well.
Lay a tamale paper on your table. Place the coated tamale near the end of the paper and roll the paper over the meat. Tuck in the sides of the paper and finish rolling.
Set this first tamale aside until you have all the others finished.
COOKING THE TAMALES
Spray some cooking oil in the pot as Phillis suggested. Then add a quarter cup of oil to the bottom of the pot.
Begin layering the tamales in a large pot with a steamer tray or any tray that will keep the tamales off the bottom of the pot.
Use the stacking method that will allow the liquids to flow in between the tamales.
Once all the tamales are in the pot, add the following ingredients to the top of the tamales:
1/2 Tsp. Cayenne Pepper
½ Tbsp. Salt
1 Tbsp. Cumin
8 ounces of Tomato Sauce
Now pour hot water over the tamales until the hot water just covers the top row of tamales.
Bring the water to a full simmer. Cover and simmer for 2 hours.
When the tamales have cooked for 2 hours. Allow them to cool before serving.
This will cause the masa to create a coating around the tamale.
If you eat them too soon, the masa will be like wet corn flour. They are much better the next day.
PLEASE: LIKE & SUBSCRIBE
This recipe courtesy of Phyllis Helm.
#hottamales
#manuelshottamales
#neworleanstamales
#neworleansstyletamales
My mom and dad sold them in the sevendes, and I remember eating them all the time. I can't wait to make them with my sister. We talk about them all the time.
You can always add more spices and tomato sauce to strengthen the sauce. My friend used a recipe they have had for many years. It’s not my recipe.
We grew up making these all the time , when ya know ya know 👩🏻🍳🫶🏼👩🏻🍳
You're showing your age mentioning Chopsley,.
Morgan the magnificent hasn't been on TV for for years
Morgus the Magnificent..👍👍
I have made tamales before and this way is much easier. I will definitely be doing it this way from now on. Thank you.
Hope you enjoy!
I have always wanted to make a batch but felt intimidated. This looks doable! Thanks for sharing the recipe and technique!
Personally, I’m no tamale expert but these are easy to make.
I find they’re better the next day. Make them a day or two before you plan to eat them. Then warm them up.
That looks verry good, I've always wanted to make them, now I think I can do it.
You can do it!
Those look incredible!!!
What if you used a small disher/ice cream scoop on the meat? Each tamale would be identical.
I use a cookie scoop and they still come out in different sizes sometimes
Ohhhh looks so delicious
It was!
Hello Phylis and Phil! These tamales look delicious! Love this method of rolling the meat through the masa then rolling up into the tamale paper…brilliant! I’ve always seen where masa is mixed with water to a certain consistency then spread a thin layer over the paper and rolled up. Love your method best.
What is the difference between using the masa versus plain cornmeal?
MASA is a fine ground corn flour vs corn meal that is a course grind.
just curious. why would you use a regular tamale pot, if the tamales will be submerged anyway. that bottom part is for steaming.
To keep the tamales off the bottom where they could possibly burn. That’s what my friend told me.
With this process can you still use corn husks instead of papers? I realize it takes away the N'awlin's style but I have husks.... :D
Yep. You sure can.
@@TheSandersKitchen Thank you so much for your reply!
First!
How much garlic powder instead of clove?I have powder I need to use up before going to the clove
🤷♂️ I really can’t say, It’s not my recipe.
How do I store them overnight
Do I leave them in the water? How do I reheat to serve the next day?
In the sauce
How long can you freeze them?
Goya products are banned from this mexican household. Goya, never again.