Entree: United States – Arkansas / Southern United States – Arkansas Delta Tamales

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 1 1/2 lb (680 g) boneless pork shoulder, trimmed
- 4 cups (560 g) yellow coarse cornmeal
- 1 cup (240 ml) lard or vegetable shortening
- 2 1/4 cups (540 ml) hot chicken or pork broth, plus 1 cup (240 ml) extra for the filling
- 2 tsp (8 g) baking powder
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (12 g) granulated sugar
- 24 dried corn husks, soaked in hot water for 30–60 minutes
- 1 medium yellow onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 2 jalapeno peppers, seeded and minced (use 1–2 for heat preference)
- 1 green bell pepper, chopped, about 6 oz (170 g)
- 14 oz (400 g) can diced tomatoes, undrained
- 2 tbsp (16 g) chili powder
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 g) packed brown sugar
- Freshly ground black pepper to taste
- 2 bay leaves (optional, for the boiling pot)
- Water to cover tamales in the pot
- Quick vinegar slaw:
  - 4 cups (300 g) shredded green cabbage
  - 1/4 cup (60 ml) apple cider vinegar
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) vegetable oil

Instructions

Short Description:
Small, spicy cornmeal tamales from the Arkansas Delta filled with shredded pork in a bright chili-tomato sauce, boiled in corn husks and served with a quick vinegar slaw. These are hearty enough to be a standalone main course.

Regional Notes:
Delta tamales differ from Mexican tamales by using coarse cornmeal (not masa harina), being made smaller and spicier, and traditionally cooked by boiling rather than steaming. The filling here reflects the Delta preference for bold, pepper-forward seasoning and a shredded pork center that keeps each small tamale satisfying.

1. Make the pork filling: In a heavy 4- to 6-quart pot or Dutch oven over medium-high heat, season the pork shoulder with 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 tbsp oil if needed and brown the pork on all sides, 6–8 minutes total.
2. Add chopped onion, garlic, jalapeno, and bell pepper to the pot; cook 4–5 minutes until softened. Stir in diced tomatoes (with juices), 1 cup (240 ml) broth, chili powder, cayenne, cumin, smoked paprika, apple cider vinegar, and brown sugar. Bring to a simmer, cover, and reduce heat to low. Simmer gently until pork is fork-tender, about 1 1/2 to 2 hours.
3. When pork is tender, remove it to a cutting board and shred with two forks. Return shredded pork to the pot and simmer uncovered 10–15 minutes to thicken the sauce; season to taste with salt and pepper. Remove from heat and set aside.
4. Prepare the husks: Drain soaked corn husks and pat dry. Reserve a few intact large husks for lining the pot if desired.
5. Make the cornmeal dough: In a large bowl, beat the lard or shortening with an electric mixer (or by hand) until light and fluffy, about 2–3 minutes. In a separate bowl, whisk together cornmeal, baking powder, 1 tsp kosher salt, and 1 tbsp sugar. Gradually add the dry mix to the whipped lard, alternating with 2 1/4 cups (540 ml) hot broth until a soft, spreadable dough forms—similar to thick peanut butter. If dough is too stiff add up to 1/4 cup (60 ml) more hot broth; if too loose add a little more cornmeal. Dough should hold together but be thin enough to spread easily on a husk.
6. Test the dough: Drop a small spoonful into a cup of hot water—if it floats and firms up, the dough is ready. If it sinks, add a little more whipped fat (beat in by hand) and re-test.
7. Assemble small tamales: Working with one husk at a time, lay it smooth side up. Spread a thin layer of dough about 2 tbsp (30 g) wide and 4–5 inches (10–12 cm) long in the center (keep them small). Place 1 rounded tablespoon (about 15 g) of shredded pork filling near one end of the dough. Fold the sides of the husk over the filling, then fold the bottom up. You can fold the top down or tie with a small strip of husk. Repeat to make about 24 small tamales.
8. Arrange tamales in the pot: Place a layer of reserved husks or a perforated heatproof rack in the bottom of a large stockpot. Stand tamales seam-side down in the pot, packing them snugly in an upright position. Add water until it reaches about halfway up the tamales (they should be partially submerged for the Delta boiled method). Add 2 bay leaves if using.
9. Boil gently: Bring to a boil, then reduce to a steady simmer. Cover and cook 45–60 minutes, checking after 40 minutes. Carefully test a tamale by removing one and letting it cool slightly—dough should be set, not gritty, and should pull away from the husk easily. If not done, cook another 10–15 minutes.
10. Make the quick vinegar slaw while tamales cook: In a bowl, toss shredded cabbage with 1/4 cup (60 ml) apple cider vinegar, 1 tbsp (12 g) sugar, 1/2 tsp (3 g) salt, and 1 tbsp (15 ml) oil. Adjust seasoning and chill briefly.
11. Drain and rest: When tamales are cooked, carefully remove them from the pot and let rest 5–10 minutes to firm. Serve 3–5 small tamales per person depending on appetite, with a generous spoonful of the pork sauce and the quick vinegar slaw on the side.
12. Storage and reheating: Refrigerate cooled tamales in an airtight container up to 4 days or freeze up to 3 months. Reheat by simmering in a covered pot for 10–15 minutes (if frozen, steam 20–30 minutes) or microwave covered until warmed through.