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Mississippi Hot Tamales

Similar to the Mexican tamale, this treasure is simmered, not steamed and served all over the state of Mississippi

Course: Appetizer, Main Course
Cuisine: Mississippi
Keyword: appetizer, finger food, masa, mexican, pork, tamale
Author: HelenFern
  • 1 pound pork shoulder
  • 2 cups chicken stock
  • 1/2 large onion, cut into thick slices
Masa Dough
  • 2 cups corn flour (masa)
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 cup lard or butter
  • 1/2 cup chicken stock (add slowly - use less or more to make a soft dough)
  • Cooked pork (from the 1 pound)
  • 1 Tablespoon chili powder
  • 1 Tablespoon hot paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 to 3/4 teaspoon cayenne pepper (that's why they are called HOT tamales!)
  • 1/4 cup filling (above)
  • 1/2 cup chicken stock
  • 1/4 cup canned, diced tomatoes
  • 2 Tablespoons chili powder
  • 1/2 cup water
  1. 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.

  2. 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.

  3. 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.

  4. Cut parchment paper into 6 to 8 inch squares. On each piece, spread the dough, pressing until it's a thin layer. 

  5. Place 2 to 3 Tablespoons of meat in the center, then roll into a long cylinder. 

  6. Carefully fold the paper around the dough, then tie with kitchen twine.

  7. 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. 

  8. 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. 

  9. Move to a saucepan and heat through. 

  10. When the tamales are done, remove the paper and place on a serving platter. Cover with sauce and serve hot.

Recipe Notes

You will need a total of 32oz. of chicken stock.