Delta Tamales

Name: Delta Tamales
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 850 grams tomato sauce; 2 teaspoons chili powder; 170 grams package dried corn husks; 1 serving Cornmeal Dough; 2 teaspoons ground cumin; 1 serving Toppings: diced red onion, sliced jalapeño peppers

Need a gluten free and vegan main course? Delta Tamales could be an outstanding recipe to try. This recipe serves 1. One serving contains 291 calories, 14g of protein, and 4g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. A mixture of cornmeal dough, chili powder, corn husks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Soak corn husks in hot water 1 hour or until softened.

Ingredients you will need

Corn Husks

Water

Drain husks, and pat dry.

Spread 3 Tbsp. Cornmeal Dough into a 3- x 3 1/2-inch rectangle in center of 1 husk. Spoon 1 heaping Tbsp. Meat Filling down center of Cornmeal Dough rectangle.

Ingredients you will need

Cornmeal

Spread

Dough

Meat

Fold long sides of husk over, enclosing filling completely with Cornmeal Dough; fold bottom of husk over folded sides (leave top end open). Repeat procedure using remaining husks, Cornmeal Dough, and Meat Filling.

Ingredients you will need

Cornmeal

Dough

Meat

Place a 1-cup ovenproof glass measuring cup upside down in center of a Dutch oven. Stir together tomato sauce, chili powder, cumin, and 4 cups water.

Ingredients you will need

Chili Powder

Tomato Sauce

Cumin

Water

Equipment you will use

Measuring Cup

Dutch Oven

Pour tomato sauce mixture around measuring cup in Dutch oven.

Ingredients you will need

Tomato Sauce

Equipment you will use

Measuring Cup

Dutch Oven

Stand tamales, open end up, around measuring cup. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 3 hours. Using tongs, remove tamales to a serving plate.

Ingredients you will need

Tamales

Equipment you will use

Measuring Cup

Tongs

Remove measuring cup. Cook tomato mixture over medium-high heat 10 minutes or until thickened.

Ingredients you will need

Tomato

Equipment you will use

Measuring Cup

Serve tamales with sauce and desired toppings.

Ingredients you will need

Sauce

Note: After cooking, the tamales with the sauce can be frozen up to 1 month. Thaw overnight in refrigerator. Microwave thawed tamales in sauce in a single layer at HIGH in 45-second intervals until hot.

Ingredients you will need

Sauce

Equipment you will use

Microwave

Equipment

Ingredients

Servings:

850grams

tomato sauce 2teaspoons

chili powder 170grams

package dried corn husks 1serving

Cornmeal Dough 2teaspoons

ground cumin 1serving

Toppings: diced red onion, sliced jalapeño peppers

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.