I’m from the New Orleans area born and raised and my grandmother, also born and raised in the New Orleans area, has been making New Orleans style tamales for many decades and she used to sell them by the dozen to shipyard and plant workers as a side hustle in her younger days as they are that good they kept coming back for more orders. It’s one of her prized recipes. She has the best New Orleans style tamales I’ve ever tasted and I’ve tasted many. She uses what is called in our area “tamale papers” which are sold in New Orleans area grocery stores in packs of 250 papers that are used for our tamales. They are semi-permeable because they are made of a special crinkled parchment paper and allow for the sauce to better penetrate the tamales which makes for better tamales. Give them a try. If you’re not in the New Orleans area to buy them in grocery stores, they sell them on both the Cajun Grocer and Walmart websites (they both sell the popular Deep South Brand tamale papers) or you probably can just buy some parchment paper and cut pieces 4.5in by 4.5in as that is their size as that would be the next closest thing (but not exact because tamale papers are crinkle textured for better permeability) but that would be so much more work to cut all those pieces lol
I'm from Chicago tried buying my husband tamales in chicago he never liked them saying they have too much batter. I didn't know what he was talking about until I found your video and he loves this recipe. thank you. we usually have more batter I finally found a new orleans version
I grew up with Manuel's tamales and these look very similar and very good. New Orleans style tamales are known for having more meat and less corn / masa but we can get more corn by double dipping. Roll all tamales in cornmeal one after the other and while they sit they'll absorb and moisten the cornmeal. Then we can go back and roll em again (double dip) in the cornmeal if we prefer more "dough" on the outside before we wrap em in parchment or foil. We can also substitute ground lean venison and ground pork if we have deer in the freezer. The pork will add just a little fat where the deer is usually very lean. I would try 60% deer to 40% ground pork butt but doesn't have to be specific measurements. At least 25% ground pork butt with fat would be best if I had to guess.
I’m New Orleans born and raised but live in OKC now. I was just laying in bed thinking about Manuel’s Hot Tamales before hurricane Katrina and how I haven’t seen them since. I want to know how to make ‘em’ the Manuel’s way.
@@crimsonfancy Perfect recipe! I tried these today and came out Amazing. Thank you so much! The only advice I would give is at 5:51 where you add the sauce. I cris-crossed mine in the big pot the same as yours, than added some sauce between each layer. I think it makes a big difference when the sauce is fully mixed in instead of poured on top with so much water.. but I will try pouring on top myself next time to see the results. Thanks again!! ❤️
Thanks Gary, these tamales were absolutely delicious. This was the first time I made tamales and they came out perfect. Next time I’ll use half the amount of crushed pepper and cayenne and maybe double dip in the corneal. This recipe is a Keeper👍🏽.
I made these for my family and I make tamales all the time especially during the Christmas holidays and let me tell you something my family loved these they didn’t last that long . I love the spices ., extremely flavorful .. Muchas Gracias .. I’m planning to make some more .
Hello! Just came across your video. I used to like in Little Rock Arkansas in 2001/2002 and I used to buy tamales from a lady out of the trunk of her car. They had a paper wrapped around them and they were in a red sauce of some sorts. I’ve never forgotten those things. Oh how I wish I could make them like hers! I think she must of used pork but not sure. Thanks for your video it’s stirring a desire to get in the kitchen and make some to try and duplicate those from 20 years ago.
Thank you, we used to buy them the same way, and we loved them. That is why I researched and practiced making these. They taste just like the ones we used to buy but I make them spicer. I now make these with ground beef and hot breakfast sausage 50/50.
Wow. I just made 30 traditional tamales but this would be a game changer. Im using a brisket I smoked as the meat so I dont know if it would have worked but I will certainly give this a try and soon. Much easier to cook
I also grew up with Manuel's Hot Tamales in the '60s and '70s. We'd go out to look for the street vendor with the wooden red and white tamale cart at a corner at night. What a treat that was! No, they are not like Mexican tamales, but a unique recipe in the New Orleans style tradition, only for New Orleanians.
Making me some more of these tonight, waiting for water to start boiling now 😊. These are so good! I like how your son walks in at the very end, perfect timing! 🤭
Those raw meat rolls look anything But delicious. Looks more like something that normally swirls around in a toilet bowl before disappearing. I'm sure they taste better than they look. Just not the best visual. Lends credence to the old adage, "you never want to see sausage made." Enjoy...I think 🤔
u dont know how happy u just made me im actually skipping around my hosue happy my yorkies lookn at me like i don went nuts haha lol but they gon all in the kitchen begging greedy asses Chuey and LuLu yall can see them on my channel the lil one is the diva lol the ring leader i just finish cookn red gravy and weiners and rice now thts another nola dish these texans no nothing about and we dont like all the mesa and corn husk wrap we want tht meat that seasoning in all tht greasy parchment paper THAAAANK U SIR
On second thought, I wonder if you could make a casserole by mixing the corn flour mixture with the sauce and spreading it on the bottom of a greased or oiled casserole dish and then cover that layer with whatever filling you wanted to use and then put dollops of the corn flour sauce mixture on top and pour the rest of the sauce over everything and bake it in the oven. It would be a lot less work and probably end up tasting the same.
Gary u rock thanks for the cooking lesson, look forward to watching more. I am from New Jersey, but I love the spice you guys put in your food. Happy New Year
@@easycookingwithgary Oh no worries. I didn't think anyone would be familiar with them. It's an extremely local brand very popular here. If you're not within 50 miles of Houma, you'll probably never see them. They're in order of magnitude better than any of the other frozen ones you can get.
I would use parchment paper or the corn husks to avoid letting the food get anywhere near the aluminum in the tin foil. I'm surprised anyone still uses aluminum foil for cooking these days considering the health dangers. Ironically, the Masa looks much more healthful than the traditional which uses so much fat. I'm sure with all the herbs and spices your version is just as flavorful. I bet you could make a vegetable stuffing and leave out the meat using zucchini and eggplant or maybe mushrooms- and of course onions and garlic.
@@lq4657 I'd do it because aluminum is a long time known cause of Alzheimer's and dementia. It isn't good for brain health AT ALL. This includes cooking on aluminum pots and pans.
@@Amandahugginkizz If so why are Americans so dumb and gullible and believe everything they are programmed to believe? Why are they unable to think critically and research the truth for themselves? What consumption of fat DID do is it increased heart disease and strokes and lowered out life spans exponentially.
Great recipe 👌..💯 I've found a way to..make somewhat easier.. Use a sauage press..have meat at consistency..that holds shape..crank out to length..hit corn meal.pop up sheets ..I roll up in corn husk .soaked..then foil..to the pot .cover ...cook..yum.
Thank you so much for this video❤️❤️I’m originally from Natchez MS and we had the best hot tamales there...been living on the east coast for the past 20 years and have found none period......so excited to make these tomorrow, they look just like my grandmas ❤️thanks a million
Excellent description !!! My favourite part was the masa . Our Sister makes her beef tamales with seasoned roast, vegetable shortening while our Brother claims authentic by using lard in his masa & pork filling; both use Gebhardt's or MeMaw chilie powder to flavour fillings & dough (masa). Bean tamales are okay but I really only like the masa.😊
Yes they freeze good I have 2 bags in freezer now, I take out as many as we want unwrap and put in microwave for about 3 mins with shredded cheese on top..
Thank you sir. I copied your recipe. Going to make some for family and friends down here in D'Iberville Ms. I'm going to make 2 batches one with your recipe and one extra spicy hot😁😋
Thank you, I hope you enjoy them, these we’re pretty spicy but that’s the way we like them, if your meat mixture Is to wet to roll, just add some cornmeal to the meat to tighten it up..
My wife is Filipina I made the Mexican tamales last year and that was a long drawn out affair and they ended up to spicy for her so these look alot easier less complicated so I'll give it a try. I grew up in New Orleans and love those tamales. And Patton's Hot Sausage. She has another Filipina friend that does like spicy so I'm gonna make a extra batch just for us and freeze a bunch😁. Have a good day and God bless.
YEEEEEEEES Thnx IM FROM THE NOLA IM IN TEXAS AND I ORDER MINE FROM MARAGRITE I LOOOOOOVE HER IT CAN GET EXPENSIVE SHE CUTS ME BREAKS U KNOW HOW WE DO IN THE NOLA ANYWHO NOW I CAN TRY YOUR RECIPIE AND MAKE MY OWN MAN I HIOPE THEY GONNA BE LIKE THE TRUCK MANUEL'S TRUCK IM GONNA TRY AND LET U KNOW WOOOOOW MAN THNX
Sir you confusing me a bit...you say you put all ingredients in mixer then add to meat...then when you get to pot-you have another set of ingredients? or what you put in pot does not go in mixer? if how your video ingredients some of the amounts should be double right? Chili, cumin etc
@@CAP236 Absolutely, but I must admit that my first foray into "tamales" was my mother buying a can of Patio brand tamales in 1968. Wrapped in paper, pathetically thin "gravy," spackle-like "masa," and a filling that... once... was related... to... meat... maybe? And a spice level that can best be described as "Suburban Presbyterian." But it DID make me want to try real tamales later on, and when I did I was hooked on the first bite. Today I can either nixtamalize my own corn or buy it fresh from a Mexican market nearby, and I make real tamales over a two-day period (need time to slow-cook the carne). Then for the next three days we're eating tamales in chili gravy for breakfast, lunch, and dinner, and happy to do so. I never get tired of them. How's about you?
@@privatebubba8876 Private Bubba, you are my hero! I immediately searched for Guatemalan tamales and watched the Hilah Cooking video on it. Yes, this looks EXACTLY like something I need to make on a regular basis. Thanks so very much for your input, sir! You have just elevated the quality of my life.
What a "bastardization" of Mexican tamales. You can call them "imitation" Mexican-new orleans whatever. But that is not a tamal. Ground hamburger meat...really? Thanks for the recipe.
@@georgesedeno7891 well Manuel, who was born in Mexico, started making them here and made them extremely popular. They're not meant to be like traditional tamales. They are their own creation and taste absolutely amazing! I implore you to be more open minded and maybe ask questions before immediately being negative to someone just trying to share a recipe💛
I’m from the New Orleans area born and raised and my grandmother, also born and raised in the New Orleans area, has been making New Orleans style tamales for many decades and she used to sell them by the dozen to shipyard and plant workers as a side hustle in her younger days as they are that good they kept coming back for more orders. It’s one of her prized recipes. She has the best New Orleans style tamales I’ve ever tasted and I’ve tasted many. She uses what is called in our area “tamale papers” which are sold in New Orleans area grocery stores in packs of 250 papers that are used for our tamales. They are semi-permeable because they are made of a special crinkled parchment paper and allow for the sauce to better penetrate the tamales which makes for better tamales. Give them a try. If you’re not in the New Orleans area to buy them in grocery stores, they sell them on both the Cajun Grocer and Walmart websites (they both sell the popular Deep South Brand tamale papers) or you probably can just buy some parchment paper and cut pieces 4.5in by 4.5in as that is their size as that would be the next closest thing (but not exact because tamale papers are crinkle textured for better permeability) but that would be so much more work to cut all those pieces lol
Thank you so much, I will get me some of those papers and try it. We love these tamales and make them about every month.
Parchment paper
@@easycookingwithgary Everyone here I know uses Deep South brand, you can find them online if they are not in your grocery store.
This is EXACTLY the kind of tamale I wanted
to learn how to prepare!
Thank you!
Thank you so much I hope you enjoy them. Let me know when you make them.
I'm from Chicago tried buying my husband tamales in chicago he never liked them saying they have too much batter. I didn't know what he was talking about until I found your video and he loves this recipe. thank you. we usually have more batter I finally found a new orleans version
Thank you for watching, I made another batch last week. We love it.
Thanks so much, I have made these twice in one month and everyone loves them
@@jeanlofton2075 thank you, we just ate the last batch from the freezer, so I will be making some more soon.
I grew up with Manuel's tamales and these look very similar and very good. New Orleans style tamales are known for having more meat and less corn / masa but we can get more corn by double dipping. Roll all tamales in cornmeal one after the other and while they sit they'll absorb and moisten the cornmeal. Then we can go back and roll em again (double dip) in the cornmeal if we prefer more "dough" on the outside before we wrap em in parchment or foil.
We can also substitute ground lean venison and ground pork if we have deer in the freezer. The pork will add just a little fat where the deer is usually very lean. I would try 60% deer to 40% ground pork butt but doesn't have to be specific measurements. At least 25% ground pork butt with fat would be best if I had to guess.
I love those Manuel tamales. I grew up in Gentilly
whoa same here i just said the same thing i get mine from margarite im in texas and she ships mine out to me when i can get them this will help a lot
I’m New Orleans born and raised but live in OKC now. I was just laying in bed thinking about Manuel’s Hot Tamales before hurricane Katrina and how I haven’t seen them since. I want to know how to make ‘em’ the Manuel’s way.
@@mistacdawg6882 The way shown here in this video is very, very close to the result you're looking for in my humble opinion.
@@crimsonfancy Perfect recipe! I tried these today and came out Amazing. Thank you so much!
The only advice I would give is at 5:51 where you add the sauce. I cris-crossed mine in the big pot the same as yours, than added some sauce between each layer. I think it makes a big difference when the sauce is fully mixed in instead of poured on top with so much water.. but I will try pouring on top myself next time to see the results. Thanks again!! ❤️
Thanks Gary, these tamales were absolutely delicious. This was the first time I made tamales and they came out perfect. Next time I’ll use half the amount of crushed pepper and cayenne and maybe double dip in the corneal. This recipe is a Keeper👍🏽.
Thank you so much, I also double dip on the cornmeal..
Thanks for the recipe Gary. My son is a fireman in Los Angeles and also an excellent cook. If a fireman presents a recipe you know it's really good.
Thank you so much, good luck to your son and may he stay safe.
I made these for my family and I make tamales all the time especially during the Christmas holidays and let me tell you something my family loved these they didn’t last that long . I love the spices ., extremely flavorful .. Muchas Gracias .. I’m planning to make some more .
Thank you. I’m glad you enjoyed them. Have a great day.
Thanks dude. Love the Razorback shirt!!
Hello! Just came across your video. I used to like in Little Rock Arkansas in 2001/2002 and I used to buy tamales from a lady out of the trunk of her car. They had a paper wrapped around them and they were in a red sauce of some sorts. I’ve never forgotten those things. Oh how I wish I could make them like hers! I think she must of used pork but not sure. Thanks for your video it’s stirring a desire to get in the kitchen and make some to try and duplicate those from 20 years ago.
Thank you, we used to buy them the same way, and we loved them. That is why I researched and practiced making these. They taste just like the ones we used to buy but I make them spicer. I now make these with ground beef and hot breakfast sausage 50/50.
Thank you for sharing, I plan to try and make a few soon! Awesome video
Thank you glad you enjoyed it.
Wow. I just made 30 traditional tamales but this would be a game changer. Im using a brisket I smoked as the meat so I dont know if it would have worked but I will certainly give this a try and soon. Much easier to cook
Thank you.
Great methods spices ect #1
Thank you, they had a really good flavor and were pretty spicy, I make these about once every two months.
I’ve only made Mexican tamales using pepper pods, corn husks, and masa and pork or chkn. . I’m going to try these.
Thank you. They are totally different from Mexican tamales, but they sure are good..
I'm trying this, they look delicious..
I also grew up with Manuel's Hot Tamales in the '60s and '70s. We'd go out to look for the street vendor with the wooden red and white tamale cart at a corner at night. What a treat that was! No, they are not like Mexican tamales, but a unique recipe in the New Orleans style tradition, only for New Orleanians.
Making me some more of these tonight, waiting for water to start boiling now 😊. These are so good! I like how your son walks in at the very end, perfect timing! 🤭
Thank you, it’s time for me to make some more, we love them. I think my son can smell me cooking a mile and a half away lol.
It Looks delicious!
Those raw meat rolls look anything But delicious. Looks more like something that normally swirls around in a toilet bowl before disappearing. I'm sure they taste better than they look. Just not the best visual. Lends credence to the old adage, "you never want to see sausage made." Enjoy...I think 🤔
Just found your site and loving it..
Thank you.
These look good
Thank you
❤
Thank you
ty for the knowledge need to try ths
Thanks glad you enjoyed it.
u dont know how happy u just made me im actually skipping around my hosue happy my yorkies lookn at me like i don went nuts haha lol
but they gon all in the kitchen begging
greedy asses
Chuey and LuLu
yall can see them on my channel the lil one is the diva lol the ring leader
i just finish cookn red gravy and weiners and rice now thts another nola dish these texans no nothing about
and we dont like all the mesa and corn husk wrap we want tht meat that seasoning in all tht greasy parchment paper
THAAAANK U SIR
That’s funny. Have a great evening
Great tamales!
Thank you.
Your #1..tamale man
Thanks very much.
These look so good, I will be making this, thanks
Thank you, hope you enjoy.
Mmmm delicious 👍
On second thought, I wonder if you could make a casserole by mixing the corn flour mixture with the sauce and spreading it on the bottom of a greased or oiled casserole dish and then cover that layer with whatever filling you wanted to use and then put dollops of the corn flour sauce mixture on top and pour the rest of the sauce over everything and bake it in the oven. It would be a lot less work and probably end up tasting the same.
Gonna try to make these. My teen doesn’t like the masa so this might be an alternative
Thank you, I think he will like these, they are spicy you might have to adjust the spices.
Gary u rock thanks for the cooking lesson, look forward to watching more. I am from New Jersey, but I love the spice you guys put in your food. Happy New Year
Thanks Bj and Happy New Year to y’all..
@@easycookingwithgary Thanks I have 5 sons I know they are going to love it
If you need any help with the recipe, just ask..
@@easycookingwithgary copy
I'd try it, though I prefer a thicker coat of masa. Wonder how it compares to Mickey Brown's.
I’m sorry I don’t know what Mickey Browns are.
@@easycookingwithgary Oh no worries. I didn't think anyone would be familiar with them. It's an extremely local brand very popular here. If you're not within 50 miles of Houma, you'll probably never see them. They're in order of magnitude better than any of the other frozen ones you can get.
Thank you sir God bless you
Thank you, hope you have a great day.
Lol when it’s comin out of the pipin bag
How do you reheat these tamales?
I put them in the microwave and add a little shredded cheese on top.
I would use parchment paper or the corn husks to avoid letting the food get anywhere near the aluminum in the tin foil. I'm surprised anyone still uses aluminum foil for cooking these days considering the health dangers. Ironically, the Masa looks much more healthful than the traditional which uses so much fat. I'm sure with all the herbs and spices your version is just as flavorful. I bet you could make a vegetable stuffing and leave out the meat using zucchini and eggplant or maybe mushrooms- and of course onions and garlic.
Why would you do that??
@@lq4657 I'd do it because aluminum is a long time known cause of Alzheimer's and dementia. It isn't good for brain health AT ALL. This includes cooking on aluminum pots and pans.
Fat is healthy humans brains doubled in size when we started consuming enough fat 😂
@@Amandahugginkizz If so why are Americans so dumb and gullible and believe everything they are programmed to believe? Why are they unable to think critically and research the truth for themselves? What consumption of fat DID do is it increased heart disease and strokes and lowered out life spans exponentially.
Great recipe 👌..💯
I've found a way to..make somewhat easier..
Use a sauage press..have meat at consistency..that holds shape..crank out to length..hit corn meal.pop up sheets ..I roll up in corn husk .soaked..then foil..to the pot .cover ...cook..yum.
That press sounds great, I might have to get one. Thanks for watching.
Thank you so much for this video❤️❤️I’m originally from Natchez MS and we had the best hot tamales there...been living on the east coast for the past 20 years and have found none period......so excited to make these tomorrow, they look just like my grandmas ❤️thanks a million
I hope you enjoy these, they are very spicy , we love them.
My grandmother is Creole, we grew up in spices:) we will love them😄
Whats tje reason for the tomato paste in tje water if they are wrapped in foil?
The juice and spices still get inside it’s not waterproof. It adds another layer of seasoning.
Yo less llamaria, rollitos de carne molida al vapor con sabor a tamales, gracias buena idea .
gracias.
Excellent description !!!
My favourite part was the masa . Our Sister makes her beef tamales with seasoned roast, vegetable shortening while our Brother claims authentic by using lard in his masa & pork filling; both use Gebhardt's or MeMaw chilie powder to flavour fillings & dough (masa). Bean tamales are okay but I really only like the masa.😊
You can call them beef rolled cornstick,
So do you mix the water with all the other ingredients?
You fill the pot with water and add the other spices to it.
Im saying the half cup of water to the blender
No omit that water.
Interesting but not a tamale that I would eat. Thanks for sharing.
Mr. Garry can you freeze em?
Yes they freeze good I have 2 bags in freezer now, I take out as many as we want unwrap and put in microwave for about 3 mins with shredded cheese on top..
@@easycookingwithgary ok sounds good thank you sir👍
Thank you sir. I copied your recipe. Going to make some for family and friends down here in D'Iberville Ms. I'm going to make 2 batches one with your recipe and one extra spicy hot😁😋
Thank you, I hope you enjoy them, these we’re pretty spicy but that’s the way we like them, if your meat mixture Is to wet to roll, just add some cornmeal to the meat to tighten it up..
My wife is Filipina I made the Mexican tamales last year and that was a long drawn out affair and they ended up to spicy for her so these look alot easier less complicated so I'll give it a try. I grew up in New Orleans and love those tamales. And Patton's Hot Sausage. She has another Filipina friend that does like spicy so I'm gonna make a extra batch just for us and freeze a bunch😁. Have a good day and God bless.
ill come back when its all mixed up🤔then adds the 1 secret ingredient that makes em good🤣👍just kidding looks good and thanks for posting.
Thank you.
YEEEEEEEES Thnx IM FROM THE NOLA IM IN TEXAS AND I ORDER MINE FROM MARAGRITE I LOOOOOOVE HER IT CAN GET EXPENSIVE SHE CUTS ME BREAKS U KNOW HOW WE DO IN THE NOLA ANYWHO NOW I CAN TRY YOUR RECIPIE AND MAKE MY OWN MAN I HIOPE THEY GONNA BE LIKE THE TRUCK
MANUEL'S TRUCK
IM GONNA TRY
AND LET U KNOW
WOOOOOW MAN THNX
These are fantastic. Thanks for watching
Can you freeze these?
Yes they freeze really well, I freeze mine All the time. Thanks
Thank you
Where did you get the piping bag?
I bought them on Amazon..
@@easycookingwithgary Thx Gary! Just finished the video. I am going to use this recipe on Saturday! It looks outstanding.
Thanks If you have any questions just let me know.
@@easycookingwithgary thx Gary! I will let you know how it turns out and post as well. I have subscribed to your channel.
Thank you and please let me know what you think..
20 years 20 years of knowing this man and he not once made these for us at the Fire Station 🤔
Hey oh buddy I just learned to make these three years ago I wished I knew about them back in the day..
i am a tx boy but let show them that a old dog can do new tricks
Sir you confusing me a bit...you say you put all ingredients in mixer then add to meat...then when you get to pot-you have another set of ingredients? or what you put in pot does not go in mixer? if how your video ingredients some of the amounts should be double right? Chili, cumin etc
hey handsome ive got all my things ill need including my tamale paper ill be making them this week coming ill let u know
dee dee
🥰🥰🥰
Thanks, I hope you enjoy them as much as we do. I’ve got to make some more next week, my freezer is empty.
Hahaha,, New Orleans tamales with a razor back, should have substituted pork, LOL… nice job .
lol thanks,
Almost like Tom Tom Tamales.
why didnt u put them in the parchment paper so u can chew all tht sauce
awwwww shucks
Yeah, the masa is the best part of the tamale, so I don't think this recipe will be for me. But thanks!
And with carne not hamburger meat.
@@CAP236 Absolutely, but I must admit that my first foray into "tamales" was my mother buying a can of Patio brand tamales in 1968. Wrapped in paper, pathetically thin "gravy," spackle-like "masa," and a filling that... once... was related... to... meat... maybe? And a spice level that can best be described as "Suburban Presbyterian." But it DID make me want to try real tamales later on, and when I did I was hooked on the first bite.
Today I can either nixtamalize my own corn or buy it fresh from a Mexican market nearby, and I make real tamales over a two-day period (need time to slow-cook the carne). Then for the next three days we're eating tamales in chili gravy for breakfast, lunch, and dinner, and happy to do so. I never get tired of them. How's about you?
Search Guatemalan tamales, you will be glad you did.
@@privatebubba8876 Private Bubba, you are my hero! I immediately searched for Guatemalan tamales and watched the Hilah Cooking video on it. Yes, this looks EXACTLY like something I need to make on a regular basis. Thanks so very much for your input, sir! You have just elevated the quality of my life.
@@adamchurvis1 A friend that sets up next to me at a local market that is from Guatemala turned me onto them. She is going to teach me her technique.
These aren't tamales. There is no masa Harina. Never heard of these. Strange.way to spicey
New Orleans style not Mexican..
It is a New Orleans style tamale. They are actually really popular here.
Cut off the tip, it will be easier for you.
Bru you just waisted the sauce you eating aluminum foil
Wrong that sauce went thru it. The best tamales I’ve ever had.they were so good.
Wtf did i just watch...?
What a "bastardization" of Mexican tamales. You can call them "imitation" Mexican-new orleans whatever. But that is not a tamal. Ground hamburger meat...really? Thanks for the recipe.
There’s nothing Mexican about it. Just New Orleans style. They are great.
@@easycookingwithgary tamales are mostly Mexican FYI.
@@georgesedeno7891 well Manuel, who was born in Mexico, started making them here and made them extremely popular. They're not meant to be like traditional tamales. They are their own creation and taste absolutely amazing! I implore you to be more open minded and maybe ask questions before immediately being negative to someone just trying to share a recipe💛
@@Hunniibee420 no, its not traditional regardless of where Meme was born. Call them something else. I guess you don't know either!
Bastardization....really???? So sad!!