Delta Tamale Tray Recipe
Each pan = 12 tamales. Choose from: Pulled Pork Delta Tamale or Sweet Potato Delta Tamale.
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Ingredients
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Pulled Pork Delta Tamale
Sweet Potato Delta Tamale
Method
Pulled Pork Delta Tamale
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes until they are pliable.
- 2
Make the Masa Dough
In a large mixing bowl, combine corn masa harina, baking powder, and salt. Gradually add chicken broth and vegetable oil, mixing until the dough is smooth and pliable.
- 3
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of masa dough onto the husk, leaving a border on the sides. Add 2 tablespoons of pulled pork and 1 tablespoon of green enchilada sauce on top of the masa.
- 4
Wrap the Tamales
Fold the sides of the husk over the filling, then fold the bottom of the husk up to secure the filling. Repeat for all husks.
- 5
Cook the Tamales
Place the tamales upright in a steamer basket. Steam over boiling water for about 1 to 1.5 hours, or until the masa is firm and pulls away from the husk.
Sweet Potato Delta Tamale
- 6
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes until they are pliable.
- 7
Make the Masa Dough
In a large mixing bowl, combine corn masa harina, baking powder, and salt. Gradually add vegetable broth and vegetable oil, mixing until the dough is smooth and pliable.
- 8
Add Sweet Potato
Fold in the mashed sweet potatoes and cumin into the masa dough until well incorporated.
- 9
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of masa dough onto the husk, leaving a border on the sides.
- 10
Wrap the Tamales
Fold the sides of the husk over the filling, then fold the bottom of the husk up to secure the filling. Repeat for all husks.
- 11
Cook the Tamales
Place the tamales upright in a steamer basket. Steam over boiling water for about 1 to 1.5 hours, or until the masa is firm and pulls away from the husk.
