Delta Hot Tamales
Cornmeal masa tamales simmered in a spiced, peppery broth, a signature Delta street food born from early-1900s Mexican migrant labor in the cotton fields.
- Prep
- 60 min
- Cook
- 120 min
- Total
- 180 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Large stockpot
- •Corn shucks or parchment
- •Kitchen twine
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16
- carbs
- 28
- protein
- 14
- calories
- 310
Instructions
- 1
Soak the dried corn shucks in warm water until they are soft and bend easily.
- 2
Mix the ground beef with the grated onion, garlic, half the chili powder, and salt to make the filling.
- 3
Combine the cornmeal with warm beef broth and the remaining spices to make a soft, spreadable masa dough.
- 4
Spread a thin layer of masa on each shuck. Add a spoonful of meat filling, roll it, and fold the ends under.
- 5
Tie each tamale closed using a thin strip of corn shuck or kitchen twine.
- 6
Add water seasoned with chili powder, cayenne, and salt to a large stockpot and bring it to a gentle simmer.
- 7
Add the tamales. Simmer them, partially covered, for about 1.5 to 2 hours until the masa is firm.
- 8
Serve the tamales hot in bowls with a ladle of the spiced simmering broth.
Chef's tips
Soak the corn shucks or use parchment paper if you cannot find them. Keep the masa layer thin so the tamales cook through, and taste the broth before the final simmer.
Storage
Refrigerate cooked tamales in their broth up to 4 days, or freeze without broth up to 2 months.
Reheating
Reheat gently in simmering broth or steam for 10-15 minutes until hot throughout.
Common mistakes to avoid
- •Spreading the masa too thick so the tamales do not cook through completely
- •Boiling the broth too hard, which can make the meat tough
Serving suggestions
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