How To make New Orleans Style Manuel's Hot Tamales.
We grew up eating Manuel's Hot Tamales because we lived in New Orleans. I think everyone in New Orleans loved Manuel's Hot Tamales.
Now Phil and Phyllis are here to show us how to make them.

TAMALES NEW ORLEANS STYLE / MANUELS KNOCK OFF
INGREDIENTS FOR THE ENTIRE RECIPE
Masa
3 pounds lean ground beef
2 – 8 ounce cans tomato sauce
Cumin
Salt and pepper
Chili Powder
Water
810 Toes Garlic
4 medium yellow onions
150 Tamale Papers 6X6 inch square

PREP THE TAMALE PAPERS
Set the tamale papers in a large mixing bowl and cover with hot water.
Add ¼ cup of oil to help the papers separate.
Set this aside until you are ready to roll the tamales.

INSTRUCTIONS FOR THE MEAT
Chop up 4 medium onions and 810 toes of garlic in a food processor.
Add ½ Cup water to help make the puree.
In a large mixing bowl, mix the onions and garlic with the ground meat.
Then add the following ingredients and mix well:
4 Tbsp. Cumin
8 oz. Tomato sauce
4 oz. Chili Powder
2 Tbsp. Salt
2 Tbsp. Black Pepper
1 Tsp. Cayenne Pepper
½ Cup Masa

Set the meat aside.

INSTRUCTIONS FOR MASA
Mix up all these ingredients in a pan you can roll the tamales in. We used a roasting pan.
4 5 Cups Masa
2 Tbsp. Salt
2 Tbsp. Black Pepper
1 Tsp. Cayenne Pepper
3 Tbsp. Cumin

ROLLING THE TAMALES
Get a small amount of meat in your hand about the size of a ping pong ball. Roll the meat into a 2 inch or 2 ½ inch tamale. Lay that tamale in the masa and roll it around to help coat the meat well.
Lay a tamale paper on your table. Place the coated tamale near the end of the paper and roll the paper over the meat. Tuck in the sides of the paper and finish rolling.
Set this first tamale aside until you have all the others finished.

COOKING THE TAMALES
Spray some cooking oil in the pot as Phillis suggested. Then add a quarter cup of oil to the bottom of the pot.
Begin layering the tamales in a large pot with a steamer tray or any tray that will keep the tamales off the bottom of the pot.
Use the stacking method that will allow the liquids to flow in between the tamales.
Once all the tamales are in the pot, add the following ingredients to the top of the tamales:
1/2 Tsp. Cayenne Pepper
½ Tbsp. Salt
1 Tbsp. Cumin
8 ounces of Tomato Sauce
Now pour hot water over the tamales until the hot water just covers the top row of tamales.
Bring the water to a full simmer. Cover and simmer for 2 hours.
When the tamales have cooked for 2 hours. Allow them to cool before serving.
This will cause the masa to create a coating around the tamale.
If you eat them too soon, the masa will be like wet corn flour. They are much better the next day.

PLEASE: LIKE & SUBSCRIBE

This recipe courtesy of Phyllis Helm.
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