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Delta Tamale Trail

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.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Soak Husks 2 hours
Total Time 3 hours 25 minutes
Servings: 12 people
Course: Appetizer, Main Course
Cuisine: Southern
Calories: 269
Ingredients Method

Ingredients
  

For the Filling
  • 2 lbs ground beef ground pork, or a mix
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika or regular paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 cup water or beef broth
For the Delta Cornmeal Dough
  • 4 cups yellow cornmeal grittier texture preferred over fine masa
  • 1 tbsp chili powder
  • 2 tsp baking powder
  • 1 tbsp salt
  • 1 cup melted lard or vegetable shortening
  • 1.5 to 2 cups warm broth or water
For the Assembly & Cooking Liquid
  • 30 –40 dried corn husks soaked in warm water for 1–2 hours
  • 10 cups water
  • 1/4 cup chili powder
  • 1 tbsp salt black pepper, and cumin
  • Dash hot sauce

Method
 

Make the Meat Filling
  1. Combine the ground meat, spices, and 1/2 cup of water/broth in a skillet or pot.
  2. Simmer over medium-low heat for 20 minutes until thick and savory.
  3. Set aside to cool slightly.
Prepare the Cornmeal Dough
  1. Mix the yellow cornmeal, chili powder, baking powder, and salt in a large bowl.
  2. Stir in the melted lard.
  3. Gradually add warm broth or water until the mixture reaches a thick, spongy consistency like heavy paste or thick mashed potatoes.
Assemble the Tamales
  1. Lay a soaked, pliable corn husk flat.
  2. Spread 2 to 3 tablespoons of the cornmeal dough across the wide end of the husk.
  3. Spoon a line of the meat filling down the center of the dough.
  4. Roll the husk so the dough surrounds the filling, then fold and tuck the bottom end up.
Simmer the Tamales
  1. Stand the tamales upright (folded side down) snugly in a large stockpot so they stay propped up.
  2. 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.
  3. 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.