Hot tamales recipe

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corn on the cob in a glass dish

Up until I made these for the first time, I had only enjoyed tamales when this little Hispanic woman would stop by to sell them to my mother. The masa was tender and the meat was spiced perfectly. I enjoyed those little foil packets of joy so much, that I almost lost it when I came across a base recipe for these Mississippi Delta tamales. I tweaked the spices to my liking, and the results will make your eyes roll back in your head. If you're interested in seeing me make them, here's the…

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some food is sitting on a plate covered in red sauce and garnished with nuts

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…

two images showing how to serve tamales in a can and the same recipe for them

Do they still make canned tamales? Absolutely! Whether you prefer Hormel tamales in a can or another brand, this classic comfort food is fast and easy to make! Get tips on finding the best brand of can tamales, Hormel tamales recipes, nutrition information, and more. It’s true (IMVHO) that homemade Mexican tamales are the most delicious. However, Hormel canned tamales can satisfy a simple craving without spending hours in the kitchen! #dinner #cannedfood #mexican #highcalorie

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an overhead view of cooked corn on the cob in a pot with brown liquid

I can probably account about 15lbs of pregnancy weight to "Manuels" hot tamales in New Orleans. When I was pregnant with my first child I would make a daily half mile trek to "Manuels" to get my exercise and my tamales. (Yes, I know this is counterproductive similar to my I can

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The photo on the upper 2/3 of the pin is a close up of some hot tamales. They are wrapped in corn husks and dripping with their cooking juices. The words below the photo say Hot Tamales!! The story of Delta Hot tamales.

Learn all about how hot tamales came to be in the Mississippi River Delta and how the Delta tamales or Hot Tamales differ from the tamales from Mexico. Plus find out where to get the best hot tamales in Arkansas!

a plate with some food on it and a skillet in the back ground next to it

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 for up to several days and can also be frozen and then microwaved to reheat.

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a fork with some food on top of it

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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the steps to make tamales from scratch are shown in this collage with text that reads step by step photos how to make the best tamales from scratch

Wondering how to make Homemade Tamales? Follow this simple process, with step by step photos, to make Mexican tamales from scratch using juicy shredded pork in a red sauce. You won't be disappointed!

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two people standing next to each other in front of a large pan filled with food

Eugene Hicks, born in 1944, has been making hot tamales since 1960. Acy Ware, who peddled tamales on the streets of Clarksdale, gave Hicks his recipe. In 1970, Hicks opened his first restaurant. The recipe has changed a bit over the years as he has experimented with different meats and spices. Hicks has never committed a recipe to writing, though. He works alone to cook and spice the meat, keeping the secrets to himself.

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