Louisiana Spicy Beef & Pork Tamales
Experience the rich flavors of Louisiana with these Spicy Beef & Pork Tamales! This tantalizing recipe, passed down from my Maw Maw-in-law, combines deliciously seasoned ground pork and beef with vibrant green chilies, onions, and spices for a zesty filling. Though rolling the tamales can be a bit labor-intensive, the end result is a batch of 75 mouthwatering tamales that freeze beautifully, making them perfect for meal prep or sharing with friends and family. Customize the spice levels to suit your taste—my husband loves turning up the heat, while I prefer a milder kick. Each tamale is wrapped in a soft paper shell, giving you the ultimate comfort food experience with a unique Louisiana twist. Visit my blog for step-by-step photos to guide you through the process: http://randomcreativity.wordpress.com/2012/06/08/tamales/
N/A
Servings
90
Calories
15
Ingredients
Ingredients
Ground Pork
1 lb
Ground Beef
3 lbs
Onions
2 (finely minced)
Rotel Diced Tomatoes with Green Chilies
2 (10 ounce) cans
Cornmeal
1 cup (for filling)
Cornmeal
2 cups (for rolling)
Cayenne Pepper
2 teaspoons (to taste)
Bell Pepper
1 (finely minced)
Celery
4 stalks (finely minced)
Garlic Cloves
4 (or 1/4 cup minced garlic)
Tomato Sauce
8 (7 ounce) cans
Chili Powder
5 teaspoons
Salt
1/4 cup (to taste)
Oil
1/2 cup (for the sauce)
Chili Powder
1/4 cup (for the sauce)
Instructions
1
Start by finely mincing the onions, celery, garlic, and bell pepper using a food processor.
2
In a large mixing bowl, combine the ground pork and beef with the minced vegetables, chili powder, cayenne pepper, and salt. Mix thoroughly with your hands to ensure even distribution.
3
Once mixed, add the canned diced tomatoes (Rotel), 1 cup of cornmeal, and 1 can of tomato sauce. Blend the mixture well to incorporate all ingredients evenly.
4
Prepare your workspace by laying out the tamale wrappers next to two baking sheets. Pour 1 cup of cornmeal onto one baking sheet for rolling the tamales and keep the other free for stacking finished tamales.
5
Take a portion of the meat mixture, about the size of a ping pong ball, and roll it lightly in the cornmeal to coat. Place it in the center of a tamale wrapper and roll it tightly. The meat should form a log shape, leaving about an inch of wrapper empty on either end.
6
Fold the ends of the tamale wrapper over the filling to secure it in place, then tuck the sides under the tamale to ensure it holds together. Repeat this process until all mixture has been used, yielding approximately 75 tamales depending on size.
7
In a large Dutch oven, heat 1/2 cup of oil and add 1 can of tomato sauce. Layer the tamales in the pot, topping each layer with a can of sauce and a sprinkle of chili powder. Once all tamales are layered, pour in enough water to cover them moderately.
8
Bring the Dutch oven to a boil, then reduce the heat and let it simmer for 2 to 2.5 hours, ensuring to check and add water as needed to keep the tamales submerged.
Nutrition Information
7.2
Fat
12
Carbs
5.8
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Louisiana Spicy Beef & Pork Tamales?
This recipe is a traditional Louisiana-style dish passed down from the author's family, featuring a mix of ground beef and pork, vibrant green chilies, and a variety of spices wrapped in soft paper shells.
How many tamales does this recipe yield?
This recipe produces approximately 75 mouthwatering tamales, though the exact number may vary based on the size of each tamale rolled.
Can these tamales be frozen for later?
Yes, these tamales freeze beautifully, making them an excellent choice for meal prep or sharing with friends and family later.
What meats are used in the filling?
The filling uses a combination of 1 lb of ground pork and 3 lbs of ground beef.
How much cornmeal is needed for this recipe?
The recipe calls for a total of 3 cups of cornmeal: 1 cup for the internal meat mixture and 2 cups for rolling the tamales.
What are the primary vegetables used in the tamale base?
The recipe uses 2 onions, 1 bell pepper, 4 stalks of celery, and 4 garlic cloves, all finely minced.
Is this recipe considered spicy?
Yes, it includes cayenne pepper, chili powder, and Rotel tomatoes with green chilies, though the spice level can be customized to your preference.
How long do the tamales need to simmer?
The tamales should simmer in a Dutch oven for 2 to 2.5 hours.
What is the calorie count per serving?
Each tamale contains approximately 90 calories.
How much fat is in one tamale?
One tamale contains approximately 7.2 grams of fat.
What is the carbohydrate and protein content?
Each tamale provides 12 grams of carbohydrates and 5.8 grams of protein.
What kind of tomatoes are used in the filling?
The recipe calls for two 10-ounce cans of Rotel Diced Tomatoes with Green Chilies.
How many cans of tomato sauce are required?
The recipe requires eight 7-ounce cans of tomato sauce in total.
What should I use to wrap the tamales?
This specific Louisiana recipe uses tamale wrapper paper shells.
How do I prepare the vegetables?
The onions, celery, garlic, and bell pepper should be finely minced, ideally using a food processor.
How do I form the tamales?
Take a portion of the meat mixture about the size of a ping pong ball, roll it in cornmeal to coat, place it in the center of a wrapper, and roll tightly into a log shape.
Should the tamales be covered with water during cooking?
Yes, once layered in the Dutch oven with sauce, you should pour in enough water to cover them moderately and add more as needed during simmering.
What is the purpose of the oil in this recipe?
1/2 cup of oil is used in the Dutch oven to help create the cooking sauce base for layering the tamales.
How much salt is added to the meat mixture?
The recipe calls for 1/4 cup of salt, though it can be adjusted to taste.
What is the size of the meat portion for each tamale?
Each portion should be roughly the size of a ping pong ball.
How do I secure the tamale wrappers?
Fold the ends of the wrapper over the filling and tuck the sides under the tamale to ensure it holds together.
What spices are used for the sauce in the pot?
The sauce in the pot is seasoned with tomato sauce and 1/4 cup of chili powder.
What is the origin of this specific recipe?
This is a family recipe passed down from the creator's Maw Maw-in-law, featuring a unique Louisiana twist.
Can I see photos of the process?
Yes, step-by-step photos are available on the randomcreativity WordPress blog linked in the description.
How much chili powder goes into the meat mixture itself?
5 teaspoons of chili powder are added directly to the meat and vegetable mixture.
Is the cornmeal cooked before rolling?
No, the meat mixture is rolled in dry cornmeal before being wrapped and then simmered.
How many garlic cloves are needed?
You can use 4 garlic cloves or approximately 1/4 cup of pre-minced garlic.
What are the tags associated with this recipe?
Tags include tamales, spicy, beef, pork, Louisiana cuisine, comfort food, freezer meal, homemade, meal prep, and Tex-Mex.
What is the carbohydrate content?
Each tamale contains 12 grams of carbohydrates.
How long is the preparation and cooking process?
While prep time depends on rolling speed, the simmering process alone takes 2 to 2.5 hours.