Delta Hot Tamales
Small, spiced cornmeal tamales simmered in seasoned broth, a Delta tradition brought by Mexican laborers in the early 20th century.
- Prep
- 60 min
- Cook
- 90 min
- Total
- 150 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 260 kcal
Equipment
- •Large stock pot
- •Corn husks
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 24
- protein
- 14
- calories
- 260
Instructions
- 1
Soak the dried corn husks in warm water until soft and bendable, about 30 minutes.
- 2
Cook the ground beef with onion and garlic until browned. Stir in the chili powder, cumin, cayenne, and half the salt.
- 3
Stir the cornmeal into the cooked meat mixture with a little broth. Mix until it forms a moist, spreadable thick paste.
- 4
Spread some filling onto a softened corn husk. Roll it up tightly and fold the ends closed.
- 5
Repeat this process with the remaining husks and filling.
- 6
Layer the tamales in a large stock pot. Cover them with the remaining broth and the remaining salt.
- 7
Cover the pot and simmer gently for 60-75 minutes. Cook until the cornmeal filling is fully set and firm.
- 8
Take the tamales out of the broth and let them rest 10 minutes. Unwrap and serve with the cooking broth or chili sauce.
Chef's tips
Keep the tamales pushed under the broth while simmering so they cook evenly. Make an extra batch to freeze since they reheat wonderfully.
Storage
Refrigerate cooked tamales in their broth for up to 4 days, or freeze for up to 2 months.
Reheating
Reheat by steaming or simmering gently in broth until warmed through.
Common mistakes to avoid
- •Rolling the husks too loosely, which lets the filling leak out into the pot
- •Boiling the liquid too hard, which can break the delicate tamales apart
Serving suggestions
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