Southern Foodways' Mississippi Delta Hot Tamales Recipe

Author: Caroline Russock

Nutrition

Cal/Serving: 306
Daily Value: 15%
Servings: 36

Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free
Fat16g24%
Saturated5g23%
Trans0g0%
Carbs21g7%
Fiber2g9%
Sugars0g0%
Protein22g43%
Cholesterol61mg20%
Sodium650mg27%
Calcium92mg9%
Magnesium46mg11%
Potassium433mg12%
Iron4mg23%
Zinc5mg35%
Phosphorus303mg43%
Vitamin A531IU11%
Vitamin C0mg0%
Thiamin (B1)0mg30%
Riboflavin (B2)0mg22%
Niacin (B3)7mg35%
Vitamin B61mg32%
Folic Acid (B9)56µg14%
Vitamin B122µg33%
Vitamin D0µg0%
Vitamin E2mg8%
Vitamin K4µg4%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Southern Foodways' Mississippi Delta Hot Tamales

INGREDIENTS

  • For the meat filling:
  • 6 to 8 pounds boneless meat (pork shoulder, chuck roast, or chicken)
  • ¾ cup vegetable oil
  • ¼ cup chili powder
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • For the corn husks:
  • 1 to 2 packages dried corn husks
  • For the masa dough:
  • 8 cups maseca (masa mix) or yellow cornmeal
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 1â…” cups lard or vegetable shortening
  • 6 to 8 cups warm meat broth (from cooking the meat)

Recipe Details

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Cook
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