Homemade Hot Tamales

7 pounds ground meat
1 onion
1-1/2 teaspoon salt
1 bell pepper
2 teaspoons red pepper
1 stalk celery
Parsley, to taste
1 can tomato paste
Corn shucks
6 cups corn meal
3 to 4 cups hot water
3 to 5 teaspoons salt, divided
3 to 5 teaspoons red pepper, divided
1 teaspoon garlic powder
1/2 can tomato paste
3 cans tomato sauce
2 cans tomato paste, divided

On medium heat boil corn shucks until soft (about 1/2 hour). In large pot, cook three cans tomato sauce and one can tomato paste with 1 to 2 teaspoons each, salt and red pepper and lots of water stirring occasionally. After corn shucks are boiled down, rinse thoroughly In cold water and clean them. Next, take 6-7 pounds uncooked ground meat, add onion, bell pepper, celery and parsley. Mix in 1-1/2 teaspoons salt, 2 teaspoons red pepper and tomato paste. Mix into ground meat well. In a separate bowl, mix about 6 cups corn meal, 1-1/2 teaspoons salt, 1-1/2 teaspoons red pepper, and 1 teaspoon garlic powder. Add 3 to 5 cups hot water until it forms a dough-like mixture. Open out corn shucks long ways. Spread about 1-1/2 teaspoons corn meal on shucks, then 1-1/2 teaspoons ground meat. Wrap and place toothpicks on each end. Cook in tomato sauce about 1-1/2 hours.

Serves 5-6.

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Cajun Country -- New Iberia, Louisiana