📝 About This Recipe
Born from the intersection of Mexican labor and Southern soul along the Mississippi-Louisiana border, these hot tamales are a spicy, simmered departure from their steamed Mexican cousins. Unlike the fluffy corn husk versions, Delta tamales are smaller, grittier, and simmered in a rich, paprika-heavy spiced liquid that infuses the cornmeal with incredible depth. They are a true street food icon, offering a melt-in-your-mouth texture and a slow-burn heat that defines the culinary heritage of the Riverlands.
🥗 Ingredients
The Meat Filling
- 2 pounds Ground Beef Chuck (80/20 fat ratio for best flavor)
- 1 Yellow Onion (very finely minced)
- 4 cloves Garlic (minced)
- 1 tablespoon Cayenne Pepper (adjust for heat preference)
- 3 tablespoons Chili Powder (dark, smoky variety preferred)
- 1 tablespoon Cumin (ground)
- 1 teaspoon each Salt and Black Pepper (to taste)
The Cornmeal Masa
- 4 cups Yellow Cornmeal (fine ground, not coarse)
- 1/2 cup Lard or Vegetable Shortening (melted)
- 1 teaspoon Baking Powder
- 2-3 cups Warm Beef Broth (added gradually)
The Spiced Simmering Liquid
- 6 cups Beef Broth (low sodium recommended)
- 2 tablespoons Tomato Paste
- 2 tablespoons Smoked Paprika (for color and depth)
- 40-50 pieces Dried Corn Husks (soaked in warm water for 1 hour)
👨🍳 Instructions
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1
Begin by soaking your dried corn husks in a large sink or bowl of warm water for at least one hour until they are soft and pliable. Weigh them down with a plate to keep them submerged.
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2
In a large skillet over medium heat, brown the ground beef with the minced onions and garlic. Break the meat into very fine crumbles as it cooks.
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3
Stir in the chili powder, cayenne, cumin, salt, and pepper into the meat. Cook for another 5 minutes to bloom the spices. Drain most of the excess fat, but leave a little for moisture.
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4
In a large mixing bowl, combine the yellow cornmeal and baking powder. Gradually stir in the melted lard and the warm beef broth until a soft, spreadable dough (masa) forms. It should be the consistency of thick mashed potatoes.
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5
Take a soaked corn husk and pat it dry. Lay it flat with the wide end toward you.
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6
Spread about 2 tablespoons of the cornmeal mixture in the center of the husk, leaving a 1-inch border at the bottom and sides. Spread it thin—about 1/4 inch thick.
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7
Place 1 tablespoon of the seasoned meat filling in a line down the center of the cornmeal.
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8
Carefully roll the husk so the cornmeal completely encases the meat. Fold the narrow bottom end of the husk up toward the center. Leave the top end open (Delta style).
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9
In a large, deep stockpot, whisk together the 6 cups of beef broth, tomato paste, and smoked paprika. Bring to a gentle simmer.
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10
Carefully stand the tamales upright in the pot, packed tightly together with the open ends facing up. The liquid should come about halfway to three-quarters up the tamales.
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11
Cover the pot tightly and simmer over low heat for 2 to 2.5 hours. Check occasionally to ensure the liquid hasn't evaporated; add more broth if needed.
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12
Remove the pot from the heat and let the tamales rest in the liquid for 20 minutes before serving. This allows the cornmeal to firm up and absorb the spiced juices.
💡 Chef's Tips
Don't overfill the husks; a thin layer of cornmeal ensures the perfect meat-to-masa ratio typical of the Delta style. If you can't find lard, vegetable shortening works, but lard provides the most authentic, rich flavor. Use a 'fine' grind cornmeal; if it's too coarse, the tamales will be unpleasantly gritty. Always let them rest! If you peel them immediately, the masa might stick to the husk. The rest period is crucial for texture. You can freeze these easily after cooking; just reheat them by simmering in a little beef broth and chili powder.
🍽️ Serving Suggestions
Serve 'wet' in a shallow bowl with a ladle of the spiced simmering liquid poured over the top. Pair with a cold, crisp Louisiana lager or a sweet iced tea to balance the spice. Side with a simple saltine cracker and a bottle of vinegary hot sauce (like Crystal or Trappey's). Accompany with a side of creamy coleslaw to provide a cool, crunchy contrast to the hot tamales.