Entree: United States – Mississippi Delta, Southern United States – Mississippi Delta Tamales

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 45 min

Total 2 hrs 30 min

Ingredients

- 24–30 dried corn husks
- 3 cups (360 g) fine yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 cup (225 g) lard or bacon drippings
- 2 1/2 cups (600 ml) hot chicken stock, plus 1/2 cup (120 ml) extra for filling
- 2 tsp (10 g) baking powder
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1.5 lb (680 g) ground pork
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (15 g) chili powder
- 1 tsp (2 g) cayenne pepper (adjust to heat preference)
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (240 ml) tomato sauce
- 8 cups (1.9 L) water (or additional chicken stock) for simmering
- Kitchen twine or strips of husk for tying (optional)
- 1/4 cup (60 ml) hot sauce, for serving

Quick Cabbage Slaw (vegetable component)
- 4 cups (340 g) shredded green cabbage, packed
- 1 medium carrot, peeled and shredded (about 60 g)
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (12 g) granulated sugar
- Salt and black pepper to taste

Instructions

Short Description:
Hearty, small corn-husk–wrapped tamales made with a cornmeal-based dough and a spicy pork filling, simmered (not steamed) in broth and served with a tangy cabbage slaw and hot sauce. These Delta hot tamales are a filling main course with starch, protein, and a fresh vegetable garnish.

Regional Notes:
Mississippi Delta Tamales differ from Mexican tamales by using cornmeal (not masa), being smaller and spicier, and traditionally being simmered in a pot of water or broth rather than steamed. The filling leans toward spiced ground pork and bold cayenne/chili-seasoning typical of Delta "hot tamales."

1. Soak husks: Place corn husks in a large bowl and cover with very hot water; weigh them down and soak 30–45 minutes until pliable. Drain and set aside a stack of warm husks for assembly.
2. Make the filling: Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, 4–5 minutes. Add garlic and cook 30 seconds. Add ground pork and brown, breaking into fine pieces, about 8–10 minutes. Drain excess fat if desired, leaving a little for flavor.
3. Season filling: Stir in chili powder, cayenne, smoked paprika, cumin, black pepper, and 1 tsp (5 g) salt. Add Worcestershire sauce, tomato sauce, and 1/2 cup (120 ml) chicken stock. Reduce heat and simmer until mixture thickens and flavors meld, 12–15 minutes. Taste and adjust salt/heat. Remove from heat and let cool slightly.
4. Prepare the cornmeal dough: In a large bowl or stand mixer, beat the lard with baking powder, 1 tsp (5 g) salt, and sugar until light and fluffy, about 2 minutes. Add cornmeal and flour and combine briefly. Gradually add the 2 1/2 cups (600 ml) hot chicken stock, mixing until a spreadable, slightly loose dough forms—similar to a thick, slightly tacky batter that holds together. If dough is too stiff, add up to 2–3 tbsp (30–45 ml) more stock; if too loose, fold in 1–2 tbsp (15–30 g) extra cornmeal. Taste for seasoning and add a pinch more salt if needed.
5. Assemble tamales: Pat a soaked corn husk flat on the work surface with the smooth side down and narrow end toward you. Spread about 2–3 tbsp (30–45 ml) of dough into a 3-inch oval centered on the husk, leaving 1/2 inch (1 cm) at the top and edges. Place 1–2 tbsp (15–30 g) of pork filling in a line down the center of the dough. Fold the husk sides over the filling, then fold the bottom up; tie with kitchen twine or a thin husk strip if desired. Repeat until dough and filling are used (should make about 24–30 small tamales).
6. Arrange for simmering: Choose a heavy-bottomed pot large enough to hold tamales upright. Stand tamales seam-side down in the pot in close rows. Pour 8 cups (1.9 L) water (or stock) into the pot so it comes up about one-third the height of the tamales (they should not be fully submerged). Bring to a gentle boil, then reduce to a low simmer and cover. Leave the lid slightly ajar if needed to maintain a gentle simmer.
7. Simmer (the Delta way): Simmer gently for 45–60 minutes, checking every 15 minutes to add a little more boiling water if the level drops and to rotate tamales so they cook evenly. The tamales are done when the dough separates easily from the husk and feels set and firm (test one by unwrapping).
8. Rest and finish: Remove tamales from pot and let rest 10 minutes before serving. Keep covered to stay warm.
9. Make the quick slaw while tamales simmer: In a bowl combine shredded cabbage and carrot. Whisk together apple cider vinegar, mayonnaise, sugar, and a pinch of salt and pepper; toss with cabbage until evenly coated. Let sit at least 10 minutes to soften and meld flavors.
10. Serve: Plate 3–4 tamales per person with a generous scoop of cabbage slaw and a drizzle or side of hot sauce. Leftover tamales keep refrigerated for 3–4 days and reheat gently in a covered skillet with a splash of water or brief microwave covered with a damp paper towel.