Southern Foodways' Mississippi Delta Hot Tamales

Serious Eats

Ready in: 210 minutes
Servings: 84
Gluten Free
Dairy Free

Ingredients

  • 4 teaspoons baking powder
    Baking
  • 2 teaspoons black pepper
    Spices and Seasonings
  • ¼ cup chili powder
    Spices and Seasonings
  • 1 to 2 packages dried corn husks
    Produce
  • 1 tablespoon garlic powder
    Spices and Seasonings
  • 1 teaspoon ground cayenne pepper
    Spices and Seasonings
  • 1 teaspoon ground cumin
    Spices and Seasonings
  • 6 to 8 cups warm meat broth (from cooking the meat)
  • 6 to 8 pounds boneless meat (pork shoulder, chuck roast, or chicken)
  • 1 tablespoon onion powder
    Spices and Seasonings
  • 2 tablespoons paprika
    Spices and Seasonings
  • 2 teaspoons salt
    Spices and Seasonings
  • ¾ cup vegetable oil
    Oil, Vinegar, Salad Dressing
  • 8 cups maseca (masa mix) or yellow cornmeal
    ?

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

  • Calories: 67.47  cal  (3.37%)
  • Fat: 3.1  g  (4.77%)
  • Saturated Fat: 1.84  g  (11.48%)
  • Carbohydrates: 0.37  g  (0.12%)
  • Sugar: 0.03  g  (0.03%)
  • Cholesterol: 27.59  mg  (9.2%)
  • Sodium: 105.84  mg  (4.6%)
  • Protein: 9.21  g  (18.43%)
  • Vitamin B3: 4.52  mg  (22.59%)
  • Selenium: 13.85  µg  (19.78%)
  • Vitamin B6: 0.33  mg  (16.47%)
  • Phosphorus: 105.07  mg  (10.51%)
  • Vitamin B5: 0.62  mg  (6.21%)
  • Potassium: 186.07  mg  (5.32%)
  • Magnesium: 11.94  mg  (2.98%)
  • Vitamin B2: 0.05  mg  (2.69%)
  • Vitamin A: 105.58  IU  (2.11%)
  • Vitamin B1: 0.03  mg  (1.95%)
  • Zinc: 0.27  mg  (1.78%)
  • Vitamin B12: 0.09  µg  (1.44%)
  • Vitamin E: 0.21  mg  (1.43%)
  • Iron: 0.24  mg  (1.34%)
  • Calcium: 11.69  mg  (1.17%)

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