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Photo: Ralph Anderson; Styling: Buffy Hargett Photo by: Photo: Ralph Anderson; Styling: Buffy Hargett

Delta 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.

Southern Living JUNE 2007

  • Yield: Makes about 24 tamales
  • Cook time:3 Hours, 15 Minutes
  • Prep time:1 Hour
  • Soak:45 Minutes

Ingredients

  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • Toppings: diced red onion, sliced jalapeño peppers

Preparation

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.

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.

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Delta Tamales recipe

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