Homestyle Hot Tamales New Orleans Style
Bring the flavors of the Big Easy to your table with these Homestyle Hot Tamales, New Orleans Style—a true southern classic. Made with a flavorful blend of ground beef and pork, spiced with cayenne, chili powder, and paprika, these tamales are wrapped in parchment paper and simmered gently in seasoned broth for a melt-in-your-mouth experience. The use of cornmeal gives them a hearty texture, while a touch of tomato paste adds rich depth to the filling. Perfect for dinner parties or family gatherings, these tamales are as fun to make as they are to eat. Serve them with hot sauce, coleslaw, or cornbread to capture the essence of New Orleans cuisine. Whether you're a fan of Creole recipes or just discovering the wonders of Southern comfort food, this dish will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20 blend)
- 1 pound Ground pork
- 1.5 cups Cornmeal
- 4 cups Beef broth
- 2 teaspoons Cayenne pepper
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Chili powder
- 2 tablespoons Tomato paste
- 1 tablespoon Vegetable oil
- 20 sheets (8x8 inches) Parchment paper or wax paper
- 20 pieces (10-inch each) String (to tie tamales)
Instructions
In a large bowl, combine ground beef, ground pork, cornmeal, cayenne pepper, paprika, garlic powder, onion powder, salt, black pepper, and chili powder. Mix well until thoroughly combined.
In a small saucepan over medium heat, combine 1 cup of beef broth with the tomato paste and vegetable oil. Stir until smooth and slightly thickened. Pour this mixture into the meat mixture and knead thoroughly to incorporate.
Divide the meat mixture into 20 equal portions. Roll each portion into a small log shape, approximately 4 inches long and 1 inch thick.
Place each meat log on an 8x8-inch sheet of parchment paper or wax paper. Roll the paper tightly around the meat log, folding the ends to secure. Use a piece of string to tie around the tamale to hold the paper in place.
In a large stockpot or Dutch oven, bring the remaining 3 cups of beef broth to a simmer. Carefully place the tied tamales into the pot, stacking them as needed. Add enough water to the pot to just cover the tamales.
Cover the pot with a tight-fitting lid and simmer the tamales over low heat for 90 minutes, ensuring they remain submerged by occasionally adding water as needed.
Once cooked, carefully remove the tamales from the pot. Let them cool slightly before unwrapping and serving. Pair with hot sauce or your favorite accompaniments such as coleslaw or cornbread for the full New Orleans experience.
Nutrition Facts
Calories |
5117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.6 g | 394% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 8452 mg | 367% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 6.9 g | ||
| Protein | 305.3 g | 611% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 390 mg | 30% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 3771 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
