Delta Hot Tamales
Wrap in cloth and foil to stay warm for hours.
Soak corn husks in boiling water for 30 minutes
Mix dry spices:
1 TBL chili powder
1 TBL paprika
1 TBL salt
1 TBL ground cumin
1 TBL sugar
1 tsp black pepper
1 TBL cayenne pepper
Mix corn paste ingredients:
2.5 C masa harina or cornmeal
1 TBL baking powder
2 TBL spice mixture
Pulse into cornmeal mixture till like dough
12 TBL cold unsalted butter
Add 1.25 C cold water
Remove 1/2 C and set aside
Use 1.5 TBL scoop and plate 20-24 portions onto a plate. Let rest 20-40 minutes.
Mix with 1/2 lb 85% lean ground beef
1/2 lb ground pork
1/2 tsp baking soda
2 TBL water
Reserved cornmeal
2 cloves minced garlic
2 TBL spice mixture
Mix
Portion onto a plate into 20-24 portions
Count total number to be made
. Adjust as necessary
Spread cornmeal onto half side of a corn husk
. Leave a bit of edge along top, and a lot toward the point or bottom
Roll meat into a log
Put on top of masa and roll up
Masa should encase meat
Fold up pointy end
Make bundles of six-eight
Tie with twine – surgeon’s knot
Trim excess twine
Put remainder of spices into stock pot
Add tamales vertically
Add water to come about 3/4 of the way up
Bring to start of a boil, then reduce to simmer.
Cover and cook for about 30 minutes
After finished cooking, carefully remove from liquid and put on plate.
Use the remaining liquid in the pot to create a sauce.
Add 2 tablespoons cornstarch mixed with 1/4 C water. Continue cooking
on simmer until liquid has thickened.
This is also a good recipe for enchilada sauce. Just use the same
spice mixture and mix with broth and cornstarch.
