Mississippi Delta Pork Tamales

Born from a combination of mexican migrant workers, and thanks to african-american and italian influences, this dish is pure delta. From the land of the blues, highly spiced meat surrounded by corn husks are boiled and not steamed like traditional tamales.

Steps

Fill a bowl with hot water and soak the husks to soften.

Meanwhile , in a large saucepan , mix 2 tbsp chili powder , the tomato paste and the cayenne powder into 6 cups cold water.

To this mixture , add the pork.

Bring to a boil , cover and then reduce the heat to low.

Simmer until the meat is very tender , about 3 hours.

Transfer to a plate , reserving the broth.

Shred the meat and transfer to a bowl.

In a medium saucepan , heat 1 / 4 cup oil over medium heat.

Stir in 1 tbsp chili powder , 1 1 / 2 tsp salt , cumin and garlic powder and saute stirring frequently for about 30 seconds.

Add in 1 cup of the reserved broth and then stir in the meat.

In a large bowl , mix the masa , the remaining 1 tbsp chili powder , 1 1 / 4 tsp salt and 1 / 2 tsp pepper.

Stir in 3 1 / 2 cups of the broth.

Using a wooden spoon , beat in the remaining 1 1 / 2 cups oil.

Drain the husks and pat dry.

Working with one husk at a time , spread about 1 / 4 cup of the masa mixture down the center.

Ingredients

corn husks, chili powder, tomato paste, cayenne powder, boneless pork shoulder, vegetable oil, salt, pepper, ground cumin, garlic powder, masa harina