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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

MaMa Bertha's Hot Tamales Recipe

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This recipe for MaMa Bertha's Hot Tamales is from Brignac Family Gatherings, 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:  
Meat Preparation: Meat Mixture:
10 lbs. Beef chuck or beef shoulder meat 8 6 oz. cans tomato paste
2 onions quartered 1 large garlic button
Water (enough to cover meat) Cooking oil
Salt and Pepper Salt
Chili powder to taste
Cornmeal Mush: Red pepper or Cajun seasoning to taste
6 6 oz. cans tomato paste
2 boxes of yellow cornmeal (about 3 lbs.)
Salt and Pepper
Water (from boiling meat) Corn Shucks
Directions:
Directions:
The night before, wash each corn shuck and place in water to soak overnight.
Boil beef with onion and salt and pepper until tender (about 1 ½ hours) and save the water.
Make the mush. In a large pot or skillet, add the 6 cans of tomato paste, corn meal, salt and pepper, and enough water from the boiled meat to dissolve the mixture. Cook until the mixture is thick enough to spread.
Grind the boiled beef and onions in a meat grinder or food processor.
Make the meat mixture. In a large pot, put enough cooking oil to cover the bottom of the pot. Add garlic and tomato paste. Fry until grease comes to the top. Add the ground meat and combine with the tomato/garlic mixture. Add other seasonings. Use the meat water to get to the right consistency.
Assemble the tamales. Spread the cornmeal mush on shucks about ¼ inch thick with a flat knife. Then put meat on top and roll into a tamale shape.
Personal Notes:
Personal Notes:
This Hot Tamale recipe was constructed using handwritten notes and some research on Louisiana Cajun Hot Tamale recipes. I hope it does MaMa Bertha’s recipe justice. Warning: It hasn’t been tested. Good Luck!

 

 

 

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