Delta-style hot tamales
...yeah she got 'em for sale
do you love it? I looove it -- I got it at pablo's
Looks tasty OP. Mail me some and I'll mail you back some chicken bog.
>>7274266
anon knows what's up
I'm marinating Elk meat that I shot in November for steak fajitas.
smells amazing.
>>7276166
what are you marinating it with?
>>7276177
olive oil, cumin, salt, black pepper, red pepper flakes, and chili powder.
>>7276211
and garlic.
>>7276227
figured it was a mexican food thread.
>>7276230
you're not real bright, are ya?
>>7276227
Mexican food
RODGERS INTERCEPTED
PICK SIX
fajitas sound good.
This past Tuesday I braised a pork shoulder that I'd had in a marinade of red wine, lime, garlic, oregano, bay, and Maggi. I couldn't even lift it out of the pan before the meat disintegrated off the bone, it was so tender. I took the broth left over from the cooking and made a huge pot of rice with it. Shredded the meat and made some goddamn delicious tacos out of half of it, and threw the other half in with the rice. Made five meals for three people out of it.
>>7275733
what are those wrapped in?
>>7274966
I live in the delta and stop here once a month. Also a fan of Hick's in Clarksdale.
These look disgusting, aren't you supposed to steam them in a big pot?
Looks like you just dunked them in hot water and called it Tamale Soup.
>>7274232
I'd eat the shit out of those.
>>7277606
parchment paper
Anyone remember when anon did a tamale cook-a-long and was eating the husks? kek
People gave him so much shit.
Delta tamales are boiled/stewed while Mexican ones are steamed, right?
>>7278529
The biggest difference is that delta tamales use corn meal instead of masa. Delta tamales are definitely steamed by a few. They can also be roasted which I think is more common with the Messicans.
>local mexican place ran by REAL mexicans has really dry tamales
are they making them wrong
are they too far removed from mexico? their chef is an old grandma though..
>>7274232
What exactly makes them delta style as opposed to abuelita style?
>>7278560
I would describe even the moistest tamales I've ever had as still being somewhat dry. Mexicans do tend to make them dryer and don't always season the dough unlike the ones found in the delta which are seasoned inside-out.
>>7278573
Here's a good write-up:
https://www.southernfoodways.org/interview/hot-tamales-the-mississippi-delta/
>>7278573
>Still, a Delta-style tamale is quite a specific thing. Connoisseurs know that a tamale from the Mississippi Delta is smaller than Latin-style tamales, is simmered instead of steamed, has a gritty texture from the use of corn meal instead of masa harina or corn flour, has considerably more spice, and is usually served with juice that is the byproduct of simmering. Today, some even fry their hot tamales. (Incidentally, in the Delta vernacular, the singular is, indeed, tamale, not the Spanish tamal.)
Anyone know where to get delta-style tamales in southern california? I know where I can get plenty of regular masa tamales, but I've never had the hot wet ones.
