Anyone know how to make Tamales with ground meat not shredded?

Question

I live in the UK, but was born in Louisiana. When I go back there, there is a small shack which sells fabulous tamales! In the middle is a sort of meat mush that is absolutely delicious.

However, all the tamale recipes I've found on the Internet uses shredded pork. I have made these but don't find them as good.

Anyone have a good recipe that replicates this meat mush?

They're also bathed in a spicy red sauce.

Answer 1

6 lbs. lean boneless roast
3/4 lb. suet
1/2 box paprika
1 tbsp. salt
17 pieces garlic
4 hot chili peppers
2 1/2 tbsp. chili powder
2 1/2 tbsp. comino seeds
1 tsp. red pepper
1/2 tsp. black pepper
1 tbsp. paprika
3 boxes white corn meal
3 pkgs. corn husks
Ball of string

Place meat, suet, 1/2 box of paprika, and 1 tablespoon salt in a large roaster with enough water to cover meat and suet well. Place in oven at 300 degrees until very tender. Remove from oven and remove meat and suet to cool. Set broth aside for cooking tamales.
While meat is cooling place corn husks in hot water to soften: when they are soft take them apart and remove silks then place in clean hot water to keep soft.

Using a meat grinder: grind meat (along with just enough suet to help meat stick together) garlic, and chili peppers, alternating each as you grind. Add to meat mixture, chili powder, comino seeds, red pepper, black pepper, and the 1 tablespoon paprika and mix well. Set aside. Make cornmeal mixture in small batches at a time by putting 3 cups boiling water in a bowl and gradually adding corn meal until you have a spreadable mixture about the thickness of pudding, salt to taste.

Before rolling hot tamales, spread newspaper on table and cover working area with wax paper. Drain corn husks several dozen at a time so they don't dry out. Lay husk with smooth side up and large end to your right, spread corn meal mixture along side next to you an area about 3 1/2 long and 3 inches wide leaving about 3/4 inch at large end on your right.

Sprinkle approximately 3 tablespoons of meat mixture down center of corn meal. Roll up, then fold up the 3/4 inch bottom end. When you have rolled 6 tamales place them in a bundle with folded ends toward center of bundle, tie bottom of bundle with string about 1/2 inch from bottom and top of bundle about inch from top, then tie ends of strings together so they cannot slide off end of bundle. Be sure they are tied very snug. When you have several bundles tied place them in the hot broth and simmer (do not boil) for at least 1 hour. Then place remainder of bundles in broth and cook. Serve plain or topped with chili and cheese or picante sauce.

Will keep in refrigerator 1 week and freezes well. Makes approximately 10 to 12 dozen.

Answer 2

Tamale Pie 1 cup white cornmeal 4 cups water 1/2 teaspoon salt 2 pounds lean ground beef 1/2 cup chopped onion 1/3 cup chopped green bell pepper 1 (15 ounce) can whole kernel corn, undrained 2 tablespoons chili powder 1 tablespoon salt 1/2 cup tomato sauce 1 cup shredded Cheddar cheese Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly. Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water. In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer. Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush. Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery. Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned. ``````````````````````````````````````...

Answer 3

Tamales made with ground meat are not a traditional tamale, so I can understamd why you can't find a recipe. I live in the south but was not raised here. I have found that southerners put their own flair on ethnic foods and sometimes they taste far from what was the original intention as would your ground meat tamale.
Best you should ask some one you still have contact with in LA.
The spicy red sauce you speak of is probably red enchilada sauce.

Answer 4

TAMALE SQUARES (with ground beef)

3/4 c. cornmeal
3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
3 Tbsp. margarine
1 lb. ground beef
1 sm. can chopped green chilies
1 (8 oz.) jar Cheez Whiz
1 1/4 c. chopped tomato (reserve 1/4 cup for topping)
1 Tbsp. chili powder
1/4 cup shredded cheese (for topping)

Combine dry ingredients, add milk and margarine; beat until smooth.
Pour in greased 8-inch baking dish. Brown meat and drain. Add
pepper. Cook until tender. Reserve 1/3 cup cheese and 1/2 cup
tomato. Stir in remaining cheese, tomato and chili powder. spoon
meat over batter. Bake at 375 degrees for 20 minutes. Top with
shredded cheese and reserved tomato. Bake 5 minutes. cut into
squares. Makes 6 to 8 servings.