Mississippi Delta Pork Tamales
Discover the rich, smoky flavors of the Deep South with these Mississippi Delta Pork Tamales, a soulful twist on a beloved classic. This recipe features tender, slow-simmered pork shoulder, spiced with bold notes of chili powder, cumin, and paprika, all wrapped in a velvety masa dough. Encased in softened corn husks or parchment paper, these tamales are steamed to perfection, creating a melt-in-your-mouth texture that pairs beautifully with hot sauce or your favorite sides. Perfect for feeding a crowd, this recipe brings a touch of Southern tradition to your table with its hearty filling, vibrant spices, and authentic preparation techniques. Whether you're hosting a gathering or craving comfort food, these homemade Delta tamales promise a delicious journey through one of America's most flavorful regions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 4 cups Chicken broth
- 4 pieces Garlic cloves, minced
- 2 tbsp Ground cumin
- 3 tbsp Chili powder
- 1 tbsp Paprika
- 2 tsp Salt
- 1 tsp Ground black pepper
- 1 cup Lard or shortening
- 3 cups Masa harina
- 30 sheets Corn husks or parchment paper
- 1 tsp Cayenne pepper
- 2 tbsp Hot sauce (optional)
- 2 cups Water (as needed)
Instructions
Place the pork shoulder in a large pot or Dutch oven and cover with chicken broth. Add minced garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of paprika, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low and simmer for 2 hours or until the pork is tender and easily shreddable.
Once cooked, remove the pork from the broth and shred it using two forks. Set aside the shredded pork and strain the broth to reserve for later use.
In a large bowl, mix the masa harina with 1 teaspoon of ground cumin, 2 teaspoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of salt. Gradually add the reserved pork broth (or water if needed), mixing until it forms a soft, spreadable dough.
In another bowl, prepare the filling by combining the shredded pork with the remaining ground cumin, chili powder, cayenne pepper, and hot sauce (if using). Taste and adjust seasonings as needed.
Soak the corn husks in warm water for 30 minutes to soften. If using parchment paper, cut it into roughly 8x8-inch squares.
Take one softened corn husk or parchment square, and spread about 2 tablespoons of masa dough in the center, leaving space around the edges. Add 1-2 tablespoons of the spiced pork filling on top of the masa.
Fold the sides of the corn husk or parchment over the filling, followed by the bottom and top edges to form a sealed packet. If using corn husks, tie the tamale with a strip of husk to secure it.
Place the tamales upright in a large steamer pot, ensuring they do not tip over. Add enough water to the bottom of the steamer without touching the tamales. Cover and steam for 1 hour, checking periodically to add more water if needed.
To check for doneness, remove one tamale and let it sit for a few minutes. The masa should easily pull away from the husk or parchment paper.
Serve the tamales hot with your favorite sides or additional hot sauce.
Nutrition Facts
Calories |
4692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.7 g | 455% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 9754 mg | 424% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 4.9 g | ||
| Protein | 239.4 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 4824 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
