Youtor
Tamale Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=mMzYtUxTjBw
I will Show You A Tamale Recipe That Makes Some Very Good Tamales. • Lorraine Englande's Hot Tamales • Makes 10 dozen • FILLING: • 3 pounds ground beef • 1 large onion • 1 bell pepper • 4 celery stalks • 1/2 clove garlic • 1 tablespoon paprika • 2 tablespoons chili powder • 1 teaspoon cayenne • Salt to taste • CORNMEAL MIXTURE: • 4 cups yellow corn meal • 4 tablespoons shortening • 1/2 cup hot water • 1 teaspoon paprika • 1/2 teaspoon cayenne • 1 teaspoon chili powder • Salt to taste • 10 dozen tamale shells • FOR COOKING: • Water to cover tamales • Salt • 1 teaspoon chili powder • 1 teaspoon paprika • 1/2 teaspoon cayenne • In a food processor, finely chop the vegetables and garlic. In a large skillet, sauté beef with vegetables, 1 tablespoon paprika, 2 tablespoons chili powder, 1 teaspoon cayenne and salt. Cook until meat is light brown. Reserve. • Make cornmeal mixture: Combine thoroughly cornmeal, shortening, water, 1 teaspoon paprika, 1/2 teaspoon cayenne, 1 teaspoon chili powder and salt. • Wet tamale papers lightly. With a knife, spread cornmeal mixture about 1/8-inch thick over about a third of the paper, leaving about 1-inch border around the edges. Spoon about a tablespoon or so of meat and spread it to cover cornmeal. Roll; after the first rotation, fold up the inch on the bottom of the tamale. Continue rolling until tamale is enclosed at the bottom and open at the top. • Stand rolled tamales with open end up in a large heavy Dutch oven. Add water (and spices) to almost cover the tamales. Over highest heat, bring to a boil and boil 15 minutes. Turn down to very lowest heat and cook for 2 hours. • Check water level periodically. If needed, add more hot water. • Serve tamales hot or warm. • Recipe notes: • • Mrs. Englande did not drain the fat from her meat filling after cooking it, but she did a remove a spoonful or so to drain a bit before adding it to the tamale, her daughter said. The filling needs to be juicy, but not wet or drippy. • • Her daughter is uncertain if Mrs. Englande stirred the remaining salt, chili powder, paprika and cayenne into the cooking water, or if she sprinkled it atop the tamales before adding the water. When the tamales finish cooking, Lorraine said, the juice was a spicy mixture of everything. (I would add the spices to the cooking water.) • • Lorraine said her mother would have a bowl of water next to her work space to briefly dampen the tamale papers. Do not saturate them. • • As she worked, Mrs. Englande would prop a Dutch oven on its side to stack the tamales inside, with the closed tamale end at the bottom of the pot. (How clever is this!) • Stack the tamales rather tightly, so they don't fall over into the cooking water, which will make the filling fall out. If there is extra space in the Dutch oven, Mrs. Englande used aluminum pie tins to wedge them into place. You can also use a steamer. • Don't Forget to Like, Comment and Subscribe! • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • ..::Contact Info::.. • Email: [email protected] • Intagram: https://www.instagram.com/kajunkravin... • Twitter: / kajunkravings • Facebook: / louisianacooking • Snapchat: kajunkravings • Music By - http://www.bensound.com • ~-~~-~~~-~~-~ • Please watch: Tuna! Pan Seared Blackfin Tuna • • Tuna Steak! Pan Seared Blackfin Tuna ... • ~-~~-~~~-~~-~
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