Delta Tamales

For the Tamales:

Ingredients

1 (6-oz.) package dried corn husks
Cornmeal Dough
Meat Filling
2 (15-oz.) cans tomato sauce
2 teaspoons chili powder
2 teaspoons ground cumin
Toppings: diced red onion, sliced jalapeño peppers

Preparation

1. Soak corn husks in hot water 1 hour or until softened. Drain husks, and pat dry.

2. Spread 3 Tbsp. Cornmeal Dough into a 3- x 3 1/2-inch rectangle in center of 1 husk. Spoon 1 heaping Tbsp. Meat Filling down center of Cornmeal Dough rectangle.

3. Fold long sides of husk over, enclosing filling completely with Cornmeal Dough; fold bottom of husk over folded sides (leave top end open). Repeat procedure using remaining husks, Cornmeal Dough, and Meat Filling.

4. Place a 1-cup ovenproof glass measuring cup upside down in center of a Dutch oven. Stir together tomato sauce, chili powder, cumin, and 4 cups water. Pour tomato sauce mixture around measuring cup in Dutch oven.

5. Stand tamales, open end up, around measuring cup. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 3 hours. Using tongs, remove tamales to a serving plate. Remove measuring cup. Cook tomato mixture over medium-high heat 10 minutes or until thickened. Serve tamales with sauce and desired toppings.

Note: After cooking, the tamales with the sauce can be frozen up to 1 month. Thaw overnight in refrigerator. Microwave thawed tamales in sauce in a single layer at HIGH in 45-second intervals until hot.

For the Cornmeal Dough:

Ingredients

1 1/4 cups shortening
4 cups instant corn masa mix or yellow cornmeal
1 3/4 cups warm chicken broth
1 tablespoon salt
2 teaspoons paprika

Preparation

1. Beat shortening at medium speed with an electric mixer 2 to 3 minutes or until creamy.

2. Stir together corn masa mix and next 3 ingredients in a medium bowl until well blended. Gradually add corn masa mixture to shortening, beating at medium speed just until blended after each addition. Cover dough with plastic wrap until ready to use.

For the Meat Filling:

Ingredients

1 (17-oz.) package fully cooked pork roast au jus
1 (10-oz.) can mild diced tomatoes and green chiles, drained
3/4 cup barbecue sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon salt

Preparation

1. Rinse and drain au jus from pork roast. Shred and chop pork.

2. Stir together pork and remaining ingredients until blended.

From Southern Living, June 2007