New Orleans Hot Tamales

Indulge in the bold, spicy flavors of New Orleans with these irresistible homemade Hot Tamales! This flavorful recipe brings together a richly seasoned beef filling—infused with chili powder, paprika, cumin, and a touch of cayenne—and a soft masa harina dough, all wrapped snugly in corn husks or parchment paper. Steamed to perfection, these tamales are wonderfully tender with a hint of smoky heat. Perfect for family gatherings or festive occasions, they can be customized with a dash of hot sauce for an extra kick. With a preparation and cooking time that allows for the flavors to truly shine, these New Orleans Hot Tamales are a delicious nod to the city’s vibrant Creole and Latin culinary traditions. Serve them with your favorite toppings for a show-stopping dish that’s both comforting and unforgettable!

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 8

Ingredients

• 1 pound Ground beef
• 1 medium Onion
• 3 cloves Garlic cloves
• 2 tablespoons Chili powder
• 1 tablespoon Paprika
• 2 teaspoons Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Tomato paste
• 3 cups Water
• 2 cups Masa harina (cornmeal flour)
• 16 pieces Corn husks or parchment paper
• 2 tablespoons Olive oil
• 2 teaspoons Hot sauce (optional)

Directions

Step 1

If using dried corn husks, soak them in warm water for 30 minutes to make them pliable. Alternatively, cut parchment paper into 6x6-inch squares for wrapping.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 5 minutes.

Step 3

Add ground beef to the skillet and cook until browned, breaking up any lumps with a wooden spoon.

Step 4

Stir in chili powder, paprika, cumin, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes to allow the spices to bloom.

Step 5

Mix in tomato paste and 1 cup of water. Allow the mixture to simmer until thickened, about 10 minutes. Optionally, stir in hot sauce for an extra kick. Remove from heat and set aside to cool slightly.

Step 6

In a large mixing bowl, combine masa harina with 2 cups of water and a pinch of salt. Mix until a soft dough forms. Add more water if the dough feels too dry.

Step 7

To assemble, take a soaked corn husk or parchment square and spread about 2 tablespoons of masa dough into a thin layer in the center. Place 1 tablespoon of the beef filling on top of the masa.

Step 8

Carefully roll the tamale by folding the edges of the husk or parchment over the filling, creating a tight cylinder. Fold the bottom of the husk or paper up to seal one end.

Step 9

Repeat the process until all the dough and filling are used, making approximately 16 tamales.

Step 10

Place the tamales in a large pot, standing upright, on a steamer insert or a makeshift rack to prevent direct contact with water. Add about 1-2 inches of water to the pot.

Step 11

Cover the pot and steam the tamales over medium heat for 60-75 minutes, adding more water as needed to prevent drying out.

Step 12

Carefully remove the tamales from the pot and let them rest for 5-10 minutes before serving.

Step 13

Serve with your favorite hot sauce or a sprinkle of chopped parsley for garnish!

Nutrition Facts

Serving size	1840.8 grams (1840.8g)

Amount per serving	% Daily Value*
Calories	2353

Total Fat 120.20g	154%
Saturated Fat 38.00g	190%
Polyunsaturated Fat 2.70g
Cholesterol 321mg	107%
Sodium 3244mg	141%
Total Carbohydrate 233.20g	85%
Dietary Fiber 30.70g	110%
Total Sugars 13.50g
Protein 103.40g	207%

Vitamin D 0IU	0%
Calcium 565mg	43%
Iron 22mg	124%
Potassium 2738mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 17.0%

Carbs: 38.4%