MISSISSIPPI DELTA PORK TAMALES
Born from a combination of Mexican migrant workers, and thanks to African-American and Italian influences, this dish is pure Delta. From the land of the Blues, highly spiced meat surrounded by corn husks are boiled and not steamed like traditional tamales.
Provided by Member 610488
Categories One Dish Meal
Time 4h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Fill a bowl with hot water and soak the husks to soften.
- Meanwhile, in a large saucepan, mix 2 tbsp chili powder, the tomato paste and the cayenne powder into 6 cups cold water. To this mixture, add the pork.
- Bring to a boil, cover and then reduce the heat to low. Simmer until the meat is very tender, about 3 hours. Transfer to a plate, reserving the broth. Shred the meat and transfer to a bowl.
- In a medium saucepan, heat 1/4 cup oil over medium heat. Stir in 1 tbsp chili powder, 1 1/2 tsp salt, cumin and garlic powder and saute stirring frequently for about 30 seconds. Add in 1 cup of the reserved broth and then stir in the meat.
- In a large bowl, mix the masa, the remaining 1 tbsp chili powder, 1 1/4 tsp salt and 1/2 tsp pepper. Stir in 3 1/2 cups of the broth. Using a wooden spoon, beat in the remaining 1 1/2 cups oil.
- Drain the husks and pat dry. Working with one husk at a time, spread about 1/4 cup of the masa mixture down the center. Top with 2 tbsp meat.
- Fold the long sides of the husk together and roll into a skinny log, making sure the masa mixture completely surrounds the meat filling. Fold up the bottom, creating a package that is open on top.
- Loosely tie three tamales together with a piece of kitchen string, making 12 bundles.
- Place a heatproof 2-cup glass measuring cup upside down in the center of an 8-qt stockpot. Stand the tamale bundles, open ends up, around the cup. Fill the pot with the remaining broth and water to reach halfway up the sides of the tamales.
- Bring to a boil, cover then reduce the heat to medium-low. Simmer until the masa is firm and pulls away from the husk easily, about 1 hour.
- Serve hot with some of the cooking liquid.
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Isaiah Felix
[email protected]These tamales were delicious! The pork was so flavorful and tender, and the masa was perfectly cooked. I loved the combination of flavors and textures. I will definitely be making these again soon.
Sagarika Edirisingha
[email protected]I'm not usually a fan of pork tamales, but these were really good. The pork was moist and tender, and the masa was flavorful. I especially liked the addition of the pickled jalapeños, which gave the tamales a nice bit of spice. I would definitely mak
Yumiko Badmus
[email protected]These tamales were amazing! The pork was fall-apart tender, and the masa was fluffy and flavorful. I loved the addition of the pickled jalapeños, which gave the tamales a nice kick. I will definitely be making these again soon.
Alexandra Fox
[email protected]I'm not a huge fan of tamales, but these were really good. The pork was moist and tender, and the masa was flavorful. I especially liked the addition of the pickled jalapeños, which gave the tamales a nice bit of spice. I would definitely make these
Sumindu Alahakoon
[email protected]These tamales were delicious! The pork was so flavorful and tender, and the masa was perfectly cooked. I loved the combination of flavors and textures. I will definitely be making these again soon.
Ella Caramay
[email protected]I'm not usually a fan of pork tamales, but these were really good. The pork was moist and tender, and the masa was flavorful. I especially liked the addition of the pickled jalapeños, which gave the tamales a nice bit of spice. I will definitely be m
Mathu Mathu
[email protected]These tamales were amazing! The pork was fall-apart tender, and the masa was fluffy and flavorful. I loved the addition of the pickled jalapeños, which gave the tamales a nice kick. I will definitely be making these again soon.
Kushal Chaudhary
[email protected]I am a huge fan of tamales, and these did not disappoint. The pork was incredibly tender and juicy, and the masa was perfectly cooked. I loved the combination of flavors and textures. I will definitely be making these again.
Music for all
[email protected]These tamales were delicious! The pork was moist and flavorful, and the masa was perfectly cooked. I loved the addition of the pickled jalapeños, which gave the tamales a nice bit of spice. I will definitely be making these again soon.
rusted vision
[email protected]I've made tamales before, but this recipe was by far the best. The pork was so flavorful and tender, and the masa was just right. I will definitely be using this recipe again.
Saif Game
[email protected]These tamales were a bit of work to make, but they were totally worth it. The pork was incredibly tender and juicy, and the masa was perfectly cooked. I loved the combination of flavors and textures. I will definitely be making these again for specia
kironde louis
[email protected]I'm not usually a fan of tamales, but these were surprisingly good. The pork was really moist and flavorful, and the masa was light and fluffy. I especially liked the addition of the pickled jalapeños, which gave the tamales a nice kick. I'll definit
Neo Mpumlwana
[email protected]These tamales were an absolute delight! The pork was fall-apart tender and flavorful, and the masa was perfectly cooked. I loved the addition of the pickled jalapeños, which added a nice bit of spice. Overall, this is a fantastic recipe that I will d