NEW ORLEANS STYLE HOT TAMALES | MANUEL'S TAMALES | FULL RECIPE AND INSTRUCTIONS
Тәжірибелік нұсқаулар және стиль
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
Пікірлер: 29
We grew up making these all the time , when ya know ya know 👩🏻🍳🫶🏼👩🏻🍳
That looks verry good, I've always wanted to make them, now I think I can do it.
@TheSandersKitchen
4 ай бұрын
You can do it!
I have always wanted to make a batch but felt intimidated. This looks doable! Thanks for sharing the recipe and technique!
@TheSandersKitchen
4 ай бұрын
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.
You're showing your age mentioning Chopsley,. Morgan the magnificent hasn't been on TV for for years
@pamsanders7440
4 ай бұрын
Morgus the Magnificent..👍👍
What if you used a small disher/ice cream scoop on the meat? Each tamale would be identical.
@bernicemcdonald9106
Ай бұрын
I use a cookie scoop and they still come out in different sizes sometimes
Ohhhh looks so delicious
@TheSandersKitchen
2 ай бұрын
It was!
I have made tamales before and this way is much easier. I will definitely be doing it this way from now on. Thank you.
@TheSandersKitchen
4 ай бұрын
Hope you enjoy!
Those look incredible!!!
just curious. why would you use a regular tamale pot, if the tamales will be submerged anyway. that bottom part is for steaming.
@TheSandersKitchen
2 ай бұрын
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
@TheSandersKitchen
Ай бұрын
Yep. You sure can.
@coffeedrinkinwoman
Ай бұрын
@@TheSandersKitchen Thank you so much for your reply!
What is the difference between using the masa versus plain cornmeal?
@TheSandersKitchen
2 ай бұрын
MASA is a fine ground corn flour vs corn meal that is a course grind.
First!
How much garlic powder instead of clove?I have powder I need to use up before going to the clove
@TheSandersKitchen
Ай бұрын
🤷♂️ I really can’t say, It’s not my recipe.
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.
How do I store them overnight
@JudithPajares-uq7yv
Ай бұрын
Do I leave them in the water? How do I reheat to serve the next day?
@TheSandersKitchen
Ай бұрын
In the sauce
@bernicemcdonald9106
Ай бұрын
How long can you freeze them?