Southern Foodways' Mississippi Delta Hot Tamales

Name: Southern Foodways' Mississippi Delta Hot Tamales
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 84
Cuisine: Southern
Ingredients: 4 teaspoons baking powder; 2 teaspoons black pepper; 59 milliliters chili powder; 1 package dried corn husks; 1 Tbsp garlic powder; 1 teaspoon ground cayenne pepper; 1 teaspoon ground cumin; 1 liters warm meat broth (from cooking the meat); 3 kilograms boneless meat (pork shoulder, chuck roast, or chicken); 1 Tbsp onion powder; 2 Tbsps paprika; 2 teaspoons salt; 177 milliliters vegetable oil; 2 liters maseca (masa mix) or yellow cornmeal

The recipe Southern Foodways' Mississippi Delta Hot Tamales could satisfy your Southern craving in roughly 3 hours and 30 minutes. This recipe makes 84 servings with 75 calories, 11g of protein, and 3g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have paprika, onion powder, ground cayenne pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Cut the meat into large chunks and place in a large, heavy pot. Cover with cold water. Bring to a boil over high heat. Cover the pot, reduce the heat to medium-low, and simmer until the meat is very tender, 2 to 2½ hours.

Ingredients you will need

Water

Meat

Equipment you will use

Pot

Remove the meat and reserve the cooking liquid. When the meat is cool enough to handle, remove and discard any skin or large chunks of fat. Shred or dice the meat into small pieces. There should be about 14 to 16 cups of meat.

Ingredients you will need

Meat

Heat the vegetable oil in a large, heavy pot over medium heat. Stir in the chili powder, paprika, salt, pepper, cayenne, onion powder, garlic powder, and cumin.

Ingredients you will need

Garlic Powder

Vegetable Oil

Ground Cayenne Pepper

Onion Powder

Paprika

Pepper

Cumin

Salt

Equipment you will use

Pot

Add the meat and stir to coat with the oil and spices. Cook, stirring often, until the meat is warmed through, 7 to 10 minutes. Set aside.

Ingredients you will need

Spices

Meat

Cooking Oil

To prepare the corn husks: While the meat is cooking, soak the husks in a large bowl or sink of very warm water, until they are softened and pliable, about 2 hours. Gently separate the husks into single leaves, trying not to tear them. Wash off any dust and discard any corn silks. Keep any shucks that split to the side, since two small pieces can be overlapped and used as one.

Ingredients you will need

Corn Husks

Water

Corn

Meat

Equipment you will use

Bowl

To make the masa dough: Stir the maseca, baking powder, salt, and lard together in a large bowl until well blended. Gradually stir in enough warm broth (from cooking the meat) to make soft, spongy dough that is the consistency of thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp cloth.

Ingredients you will need

Baking Powder

Potato

Broth

Dough

Lard

Meat

Salt

Equipment you will use

Bowl

Remove a corn husk from the water and pat it dry.

Ingredients you will need

Water

Corn

Lay the husk on a work surface.

Spread about ¼ cup of the masa in an even layer across the wide end of the husk to within 1 inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the masa.

Ingredients you will need

Spread

Meat

Roll the husk so that the masa dough surrounds the filling and forms a cylinder or package. Fold the husk under to close the bottom and complete the package.

Ingredients you will need

Dough

Roll

Place the completed tamales in a single layer on a baking sheet. Repeat until all the masa and filling is used. Simmer or steam the tamales.

Ingredients you will need

Tamales

Equipment you will use

Baking Sheet

To simmer: Stand the tamales upright, closed side down, in a large pot.

Ingredients you will need

Tamales

Equipment you will use

Pot

Place enough tamales in the pot so that they do not fall over or come unrolled, or tie the bundle together with kitchen twine. Carefully fill the pot with enough water to come just to the top of the tamales, trying not to pour water directly onto the tamales. Bring the water to a boil over high heat. Cover the pot, reduce the heat to medium-low, and simmer until the masa is firm and pulls away from the husk easily and cleanly, about 1 hour.

Ingredients you will need

Tamales

Water

Equipment you will use

Kitchen Twine

Pot

To steam: Stand the tamales upright, closed side down, in a large steamer basket. Cover the tamales with a damp towel or additional husks. Steam the tamales over simmering water until the masa is firm and pulls away from the husk easily and cleanly, about 1 to 1¼ hours.

Ingredients you will need

Tamales

Water

Equipment you will use

Steamer Basket

Serve the tamales warm, in their husks.

Ingredients you will need

Tamales

Equipment

Ingredients

Servings:

4teaspoons

baking powder 2teaspoons

black pepper 59milliliters

chili powder 1package

dried corn husks 1Tbsp

garlic powder 1teaspoon

ground cayenne pepper 1teaspoon

ground cumin 1liters

warm meat broth (from cooking the meat)3kilograms

boneless meat (pork shoulder, chuck roast, or chicken)1Tbsp

onion powder 2Tbsps

paprika 2teaspoons

salt 177milliliters

vegetable oil 2liters

maseca (masa mix) or yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Weingut Willi Schaefer Graacher Domprobst Riesling Spatlese Number 5. It has 4.4 out of 5 stars and a bottle costs about 69 dollars.