New Orleans-Style Hot Tamales | Emerils.com

Ingredients

• 4 pounds ground chuck
• 2 large yellow onions, minced
• 1/2 cup minced garlic
• 1 can Rotel tomatoes and green chiles, with juices
• 2 cans diced green chiles, with juices
• One 14.5 ounce can petite diced tomatoes, with juices
• One 2.5 ounce jar Mexican chili powder
• 1/4 cup plus 2 tablespoons chili powder (regular)
• 2 tablespoons chipotle chile powder
• 2 tablespoons paprika
• 5 teaspoons kosher salt, plus more to taste
• 1 tablespoon ground cumin, plus more to taste
• 1 teaspoon cayenne
• 1 teaspoon Mexican oregano (or regular oregano)
• 5 cups water
• Large package of dried corn husks, for rolling tamales
• 4 1/4 cups white cornbread and muffin mix, such as Martha White (with leaveners)