Mississippi Delta Tamales
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- 18 to 20 large dried corn husks
- 1¾ pounds smoked pulled pork, coarsely chopped
- 1 tablespoon chili powder
- 1½ teaspoons paprika
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- 5 cups instant masa
- 3¾ cups chicken broth, divided
- 1 cup lard or all-vegetable shortening
- 1 tablespoon baking powder
- 1¼ teaspoons salt
- Garnish: chopped green onion, chopped white onion, hot sauce, barbecue sauce
- Place husks in a large bowl. Cover with hot water, and let soak 1 hour. Drain, and set aside.
- For filling: In a large bowl, stir together pork, chili powder, paprika, salt, garlic powder, cumin, and red pepper. Set aside.
- For dough: In a stand mixer fitted with the paddle attachment, combine masa, 3 cups broth, lard, baking powder, and salt. Beat at medium speed until a soft dough forms.
- Remove one husk from bowl, shaking off excess water. Place husk on a work surface. Place ⅓ cup dough in center of husk. Using dampened fingers, press dough into a 5x4-inch rectangle. Scatter ¼ cup pork down center of dough. Fold over one long side of husk, overlapping dough to encase pork mixture. Press long edges of husks together; fold over toward center. Fold narrow end of husk up toward center; tie with kitchen twine. Repeat procedure with remaining husks, dough, and filling. (If dough becomes dry, add remaining ¾ cup broth, 3 tablespoons at a time, to moisten.)
- In a large stockpot, place a large metal collapsible steamer basket. Add water to fill just below bottom of basket. Arrange tamales, open-end up, in basket. Bring to a boil; reduce heat to medium-low. Cover, and simmer until masa dough feels firm, approximately 1 hour. (Use a measuring cup to add additional water to stockpot as needed.) Serve with green onion, white onion, hot sauce, and barbecue sauce, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/