Similar to the Mexican tamale, this treasure is simmered, not steamed and served all over the state of Mississippi
Start by cooking the meat. I used pork in mine, but really, any kind of meat will work.
Add the meat and onion to the chicken stock. Bring to a boil, then reduce the heat and simmer until the meat is fork tender.
Drain the meat, but save the broth. Put the meat and the spices in a bowl and mix and mash until it's all well blended.
Next, place the masa, baking powder, salt and lard in a large bowl. With your fingers, blend it until is like coarse cornmeal. Slowly add the broth until you have a soft dough. Make sure it's well mixed.
Cut parchment paper into 6 to 8 inch squares. On each piece, spread the dough, pressing until it's a thin layer.
Place 2 to 3 Tablespoons of meat in the center, then roll into a long cylinder.
Carefully fold the paper around the dough, then tie with kitchen twine.
In a deep skillet, bring the broth from the meat and an additional cup of stock to a boil. Carefully lay the tamales in the broth and cover. Cook for about 20 minutes, then turn them and cook for another 20 to 30 minutes.
Meanwhile, make the sauce. In a food processor place 1/4 cup of the meat with the broth, tomatoes, chili powder and water. Process until it's fairly smooth.
Move to a saucepan and heat through.
When the tamales are done, remove the paper and place on a serving platter. Cover with sauce and serve hot.
You will need a total of 32oz. of chicken stock.