Hot tamales

Hot Tamales Tropical Heat - Dollar Tree Sorry I missed a few review days this week. Last night I gave a presentation to the Gloucester County Art League about all the stuff I create and do. On top of running this food blog I also run an art blog, a few online shops, I freelance from home (mostly graphic design), I sew, sculpt polymer clay charms and trinkets, and I sell all my work at conventions. All of that, plus 9-5 graphic design and printing job. Sometimes I get stretched pretty thin…

New Orleans Tamales? But Aren’t Tamales Mexican? “New Orleans-Style Hot Tamales” might seem like a strange combination of words, especially if you are familiar with Mexican tamales. But, I assure you, there is such a thing as New Orleans Hot Tamales. Let me explain. You see, I’ve always known these tamale-things as New Orleans-style hot tamales… versus the traditional Mexican tamales. The New Orleans -style hot tamales were made famous by Manuel Hernandez and his Manuel’s Hot Tamales…

Mix all of the meat ingredients in a large mixing bowl.Set to the side. In a shallow pan mix the cormeal mixture and get a a steam pot ready. I crumble up foil in the bottom...

New Orleans-Style Hot Tamales | Emerils.com -- A spicy, chile-laden filling is rolled in corn husks and then steamed in a flavorful broth. These tamales do take some time, but invite friends over and make it a communal effort or do it in stages, time permitting. The filling can be made one day, then refrigerated for up to several days before rolling and steaming the tamales. Once cooked, the tamales hold well in the refrigerator up to several days, can also be frozen and microwaved to…

Solly’s Hot Tamales has been a Vicksburg tradition since 1939. Henry Solly, a native of Cuba, developed a recipe and began selling hot tamales from a pushcart. Eventually, his tamales got so popular, that he retired the cart and opened a storefront. Solly made tamales at 1921 Washington Street until his death in 1992. Before he died, he offered his business to his friend, May Belle Hampton. May Belle and her daughter, Jewel, continued the tradition. Today, Jewel and her daughter, Deanna…

by Lisa R. Miss those chewy cinnamon treats? Try this...

How many times have you picked out a potato chip or any other food from a bag and it was shaped like one of the fifty states, or the exact replica of Jesus Christ, Virgin Mary or one of our Presidents? I have eaten a lot of chips, always hoping to have that one chip... Read more »

Hot tamales—rich, spicy meat wrapped in a flavorful corn dough—are a bedrock favorite in the Mississippi delta. We set out to bring them into our home kitchen. Unlike Mexican tamales, these Mississippi morsels are heavily spiced and stewed rather than steamed. Our winning spice mixture—a combination of chili powder, paprika, cumin, cayenne, sugar, salt, and pepper—goes into the cornmeal and butter dough (lightened with baking powder), as well as the ground beef filling. To keep the meat…

Hot Tamales - Cooking Louisiana

For years, I have wanted to learn to make tamales. My first attempt tasted more like a flat tire and from what I understand, I w...

Tamales are part of a tradition in the Delta. The beloved treat has even been called one of the more unexpected official state delicacies.

These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery…

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