Delta Tamales
Mississippi Delta hot tamales use a savory, spiced cornmeal (not fine masa) and a heavily seasoned beef or pork filling, wrapped in corn husks, and distinctively simmered (not just steamed) in a spiced broth for about 1 hour.
Ingredients
Method
Make the Meat Filling
- Combine the ground meat, spices, and 1/2 cup of water/broth in a skillet or pot.
- Simmer over medium-low heat for 20 minutes until thick and savory.
- Set aside to cool slightly.
Prepare the Cornmeal Dough
- Mix the yellow cornmeal, chili powder, baking powder, and salt in a large bowl.
- Stir in the melted lard.
- Gradually add warm broth or water until the mixture reaches a thick, spongy consistency like heavy paste or thick mashed potatoes.
Assemble the Tamales
- Lay a soaked, pliable corn husk flat.
- Spread 2 to 3 tablespoons of the cornmeal dough across the wide end of the husk.
- Spoon a line of the meat filling down the center of the dough.
- Roll the husk so the dough surrounds the filling, then fold and tuck the bottom end up.
Simmer the Tamales
- Stand the tamales upright (folded side down) snugly in a large stockpot so they stay propped up.
- Mix the 10 cups of water, chili powder, salt, black pepper, cumin, and hot sauce, then pour it into the pot until it nearly covers the tamales.
- Bring to a boil, then cover, reduce heat to low, and simmer for 1 hour until the cornmeal dough firms up and easily pulls away from the husk.
