ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Delta Tamales

Photo: Ralph Anderson; Styling: Buffy Hargett
Prep time 1 hr
Cook time 3 hrs, 15 mins
Soak time 45 mins
Yield Makes about 24 tamales
We call for using an entire package of corn husks in this recipe because some of them will be torn or split; use the larger whole ones. Tamales can be assembled a day ahead and refrigerated until you're ready to cook them.

Ingredients

  • 1 (6-oz.) package dried corn husks
  • Cornmeal Dough
  • Meat Filling
  • 2 (15-oz.) cans tomato sauce
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • Toppings: diced red onion, sliced jalapeño peppers

How to Make It

  1. Soak corn husks in hot water 1 hour or until softened. Drain husks, and pat dry.

  2. Spread 3 Tbsp. Cornmeal Dough into a 3- x 3 1/2-inch rectangle in center of 1 husk. Spoon 1 heaping Tbsp. Meat Filling down center of Cornmeal Dough rectangle.

  3. Fold long sides of husk over, enclosing filling completely with Cornmeal Dough; fold bottom of husk over folded sides (leave top end open). Repeat procedure using remaining husks, Cornmeal Dough, and Meat Filling.

  4. Place a 1-cup ovenproof glass measuring cup upside down in center of a Dutch oven. Stir together tomato sauce, chili powder, cumin, and 4 cups water. Pour tomato sauce mixture around measuring cup in Dutch oven.

  5. Stand tamales, open end up, around measuring cup. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 3 hours. Using tongs, remove tamales to a serving plate. Remove measuring cup. Cook tomato mixture over medium-high heat 10 minutes or until thickened. Serve tamales with sauce and desired toppings.

  6. Note: After cooking, the tamales with the sauce can be frozen up to 1 month. Thaw overnight in refrigerator. Microwave thawed tamales in sauce in a single layer at HIGH in 45-second intervals until hot.