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Gungasim's Louisiana Delta Hot Tamales

post #1 of 2
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The starting ingredients.......ya got some 5" squares of parchment, about 2.25 pounds ground beef (mostly beef, a bit of pork mixed in), stone ground yellow corn flour, cumin powder, onion powder, garlic powder, cayenne powder, cayenne flake, black pepper, chili powder (some of my home made, some store bought), tomato sauce, and "bay water" (4 cups of water with a few bay leaves simmered for an hour).






The dry ingredients go into a bowl with the ground meat.....



Mix that together well,



Then add the wet ingredients (tomato sauce and some bay water). Mix this VERY well.......unlike meatballs, meatloaf, or burgers, you don't have to be gentle and worry about over-mixing.....in fact you WANT this to be kind of "dense"...





Park that in the fridge while you set up your rolling station. I used the dining room table, as this was gonna take awhile, and with my knees, I wanted to be able to sit while doing it. Ya got your meat mix, a cutting board to form the tamales, a dish with corn flour to dust the tamales, another board to roll them in parchment wrappers, and a dish to park them in.....there was another bowl of water to soak the parchment wrappers in, but after one or two, I found that was unnecessary.....





Take your meat mixture and make a "meatball" about the size of a small walnut, and then roll it out into a shape like a breakfast sausage....



Place them in the corn flour and roll them to coat....



Place one on a wrapper, leaving about 3/4" at one end....




And then start to wrap. After about one turn, fold over the bottom end to help seal.....



And then continue wrapping, get the wrapper as tight as possible....






Because I had silicon coated parchment (really wanted vegetable parchment, but had a hard time finding it), I wasn't very confident in them staying wrapped without falling apart for the simmering, so I made a deviation from the recipe here. Used butcher's twine to tie them up into bundles of four. When tieing, I tried to keep the open edge of the wrap to the inside of the bundle, and then placed them standing up in the simmering pot.....




I added the simmering liquid. This get brought to just a boil, and then reduced to a bare simmer and covered for about 90 minutes. The recipe says let them sit for another hour after turning off the heat.




post #2 of 2
They look a bit odd but I saw them on Zimmern sooo....
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