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Started By
Message
re: Hot Tamales
Posted on 12/16/08 at 6:38 pm to TigerinATL
Posted on 12/16/08 at 6:38 pm to TigerinATL
There is a recipe out there (not one of the ones linked above) that has the ingredients pretty close to the Manuel's tamales taste, but the method is wrong. A member of the Manuel's hot tamale "family", in an unguarded moment, told me how they were made when I asked.
I have been experimenting and fine tuning through about 6 or 7 batches, and I'm getting very good results. I'm not going to divulge the recipe right now, because it's not perfected, but it's already closer to Manuel's than any other tamale I've ever tasted.
I have been experimenting and fine tuning through about 6 or 7 batches, and I'm getting very good results. I'm not going to divulge the recipe right now, because it's not perfected, but it's already closer to Manuel's than any other tamale I've ever tasted.
2
Posted on 12/16/08 at 8:53 pm to Stadium Rat
I will pay top dollar for those tamales. If you figure it out you should open shop in Nola.
Posted on 12/16/08 at 9:11 pm to Tiger Attorney
To tell you the truth, I can make these tamales in home amounts. But I don't know how anyone produced them in mass quantities.
For example, Guillory's, one of the places mentioned in the Gambit article, had one of the closest tamales to Manuel's.
But they got publicity and popular, and I think they must have started using a machine to make them. Don't waste your time there.
The last 2 times I went there, they were pretty much like canned tamales - crap. I won't go here again although I was a big fan not long ago.
For example, Guillory's, one of the places mentioned in the Gambit article, had one of the closest tamales to Manuel's.
But they got publicity and popular, and I think they must have started using a machine to make them. Don't waste your time there.
The last 2 times I went there, they were pretty much like canned tamales - crap. I won't go here again although I was a big fan not long ago.
Posted on 12/16/08 at 10:34 pm to Stadium Rat
quote:
been experimenting and fine tuning through about 6 or 7 batches, and I'm getting very good results. I'm not going to divulge the recipe right now, because it's not perfected,
Perfection does not exist! Share!
Seriously, when you're ready, put it up here.
Posted on 1/1/09 at 4:26 pm to TigerinATL
Cantu's Tamales are not dry, you definately see in the grease in the "Gravy" Mrs. Anna calls the juice they are cooked in "The gravy" Um, good. You must try Cantu's Tamales in Denham Springs if you are looking for a GREAT Tamale. Not dry, lots of flavor
Posted on 1/1/09 at 4:37 pm to sherrio121
Ever had deep fried hot tamales? I had some a few months ago when I was up in the Mississippi Delta near Greenwood, MS... mmmmmmmmm
Posted on 1/1/09 at 5:45 pm to Stadium Rat
quote:
For example, Guillory's, one of the places mentioned in the Gambit article, had one of the closest tamales to Manuel's.
But they got publicity and popular, and I think they must have started using a machine to make them. Don't waste your time there.
The last 2 times I went there, they were pretty much like canned tamales - crap.
I like them, but they aren't quite Manuel's. Picked up some on Tuesday. They look right; they smell right; but they don't quite taste like Manl's. I wish I could figure out what's missing. Wish I had tried them when they were "better."
Posted on 1/1/09 at 7:04 pm to Tlclsu
I will have to see if I can get the recipe from my grandmother. It's copied on an old, tattered index card.. with amounts measured out for small to huge batches. We usually get a bunch of us together once a year to make about 100 dozen, cooked in roaster ovens. We eat a bunch and freeze the rest to eat the rest of the year. The "sauce" is tomato sauce mixed with chili power, cumin, salt, onion and garlic power, paprika, etc... 
Posted on 1/2/09 at 2:56 pm to LSUPhreaK
Tomato Sauce, must be a New Orleans thing, my husband says they like everything in tomato gravy. We don't eat our tamales with tomato sauce.
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