Cookstr.com

Mississippi Delta Tamales

Updated February 23, 2016

Cookbook

Feasting on Asphalt: The River Run

Published by Stewart, Tabori and Chang

This image courtesy of Joseph DeLeo

7 to 8 dozen tamales

Cooking Methodbraising, sauteeing, steaming

CostModerate

Challenging

Total Timehalf-day

OccasionBuffet, Family Get-together, game day

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentsteamer

Mealdinner

Moodadventurous, festive

Taste and Texturemeaty, savory, spiced

Ingredients

  • 6 to 8 pounds boneless pork shoulder, chuck roast, or chicken
  • ¾ cup vegetable oil
  • ¼ cup chili powder
  • 2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 7 to 8 dozen corn husks
  • 8 cups yellow cornmeal or masa mix
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 1 2/3 cups lard or vegetable shortening
  • 6 to 8 cups of the broth from cooking the meat, warm

Instructions

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