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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Louisiana Delta Hot Tamales Recipe

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This recipe for Louisiana Delta Hot Tamales is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Tamale Dough:
4 cups yellow corn meal
2 teaspoons baking powder
1 teaspoon salt
1 2/3 cups lard or vegetable shortening
3-4 cups warm meat broth

Meat Filling:
4-5 cups meat (prok shoulder, chuck roast, or chicken)
1/2 cup vegetable oil
1/8 cup chili powder
1 Tablespoons paprika
1 Tablespoons salt
1 teaspoons black pepper
1/2 teaspoon ground cayenne pepper
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 teaspoon ground cumin

Directions:
Directions:
Tamale Dough
1. stir corn meal, baking powder, salt and lard together in a large bowl until well blended.
2. Gradually stir in enough warm liquid to make soft spongy dought that is the consistence of thich mashed potatoes.
3. The dough should be quite moist, but not wet.
4. Cover the bown with a damp cloth.

Meat Filling
1. Cover meat with water in large heavy pot. Bring to boil, reduce heat to medium and simmer until the meat is very tender, about 2 - 2 1/2 hours.
2. Remove meat and reserve cooking liquid. When meat is cool enough to handle, remove and discard skin and chuncks of fat. Shred or dice the meat into small pieces.
3. Heat the vegetable oil in a large heavy skillet. 4. Stir in chili powder, paprika, salt, pepper, cayenne, onion powder, garlic powder and cumin.
5. Add meat and stir to coat with the spices. Cook, stirring often until meat is warmed through, 7-8 minutes.

 

 

 

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