This Recipe is my take on the famous Mississippi Delta Hot Tamales. While they're not 100% authentic, they are very close, with a few tweaks in the ingredients. These tamales are surprisingly much easier to make than you might think. They're a great way to use up some leftover Slow Cooker Chili.
Why You'll Love This Recipe
First, you'll be surprised how easy these delta tamales are to make. Plus, since they are being made using Sous Vide Short Ribs and topped with a Spicy Slow Cooker Chili, you know the flavors are going to be incredible. While they aren't the easiest or fastest to make, they are worth the time and effort.
Ingredients
Meat: The only protein you'll need for this recipe is Beef Short Ribs. You may also want to check out these slow cooker shorts ribs!
Masa: You'll need Lard, Yellow Cornmeal, Baking Powder, Kosher Salt, Ground Black Pepper, Garlic Puree, and Beef Broth.
Vegetables: Make sure you have freshly roasted Hatch Green Chiles and Yellow Onions.
Liquids: Beef Stock/Broth and Worcestershire Sauce.
Herbs and Spices: Chili Powder, Paprika, Kosher Salt, Ground Black Pepper, Cayenne Pepper, Onion Powder, Garlic Powder, and Sugar.
Extras: You'll want to serve these Hot Tamales topped with Chili and Shredded Cheddar Cheese.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Sous Vide Beef Short Ribs
First, set up your Sous-Vide Circulator to 185°f for a 24-hour cook. Timing is very important, especially if using a stock pot for your water vessel. The water does evaporate, and you will have to add more. So be sure to think the timing through to add water every 6-8 hours.
Add the short ribs, diced onions, sugar, minced garlic, beef broth, and Worcestershire sauce in one-gallon hefty ziplock freezer bags.
Using the water displacement method, seal up the bags in the pot and clip the top to the side of the pot. Be sure that the ribs are completely submerged in the water bath.
Allow these to cook for the entire 24 hours.
In the meantime, mix the salt, pepper, chili, cayenne, onion, and garlic powder together to create the tamale spice.
Once the ribs are done cooking, take the bag(s) out of the water bath. I personally like using tongs to remove the meat and bones from the bag.
Place the meat in a bowl and discard any extra fat or cartilage that didn't render.
Lastly, add the Hatch Green Chiles and the prepared Tamale spice to the short ribs and mix well, finely shredding the meat in the process. When tasting the meat at this point, it will taste salty but don't worry. It will not taste this way after being steamed.
Set the meat aside and place the corn husks in a warm bowl of water while you mix up the masa.
For the Masa
Using a small bowl and whipping attachment for a stand mixer, whip the lard until it becomes light and airy.
Next, add the cornmeal, baking powder, salt, pepper, cayenne, garlic puree, and beef broth, then continue to whip until fully incorporated.
If you're not going to start folding your tamales right away, cover the masa mixture with plastic wrap in direct contact.
Assembly
Fill the corn husks with the masa using a spoon or spatula, then top that with some meat. There is no specific measurement here; I just eyeballed it.
Fold each side of the corn husks together, then fold over to one side. Next, fold the bottom up and set them up so they don't come undone.
Steaming
Fill the bottom of a stock pot with enough water to barely seep through the retractable steamer basket. Once the water has begun to steam, place the Hot Tamales in the steamer basket and cover the pot. Allow the tamales to steam for 10 minutes, remove and serve.
Serve
Place the tamales in small cast Iron skillets or any oven-safe serving dish you choose. Cover them with slow cooker chili and cheese, then place under the broiler set to 500°f to melt the cheese.
Expert Tips
- When putting the water in the pot to steam, ensure it barely creeps up through the steamer basket. You don't want too much water in the pot, just enough to create a lasting steam.
- Don't over-fill your tamales; otherwise, they will fall apart. The more of them you make, the better you'll get at being able to eyeball how much filling each will need.
- When storing your masa mixture, be sure to make sure the plastic wrap is touching the masa mixture, mush you like would when storing homemade guacamole. This will ensure that no air is reaching the masa and drying it out.
Recipe FAQs
Mississippi Delta hot tamales are made from a cornmeal-based masa and contain highly spiced meat inside, then steamed in corn husks.
Mississippi tamales are traditionally smaller in size and grittier in texture due to cornmeal instead of corn flour, and the meat is much more heavily spiced. Typically, Mississippi Delta Tamales are also simmered instead of steamed. However, both cooking methods are acceptable and equally delicious.
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📖 Recipe
Hot Tamale Recipe
Ingredients
Tamale Spice
- ¼ Cup Chili Powder
- 2 tablespoon Paprika
- 2 tablespoon Salt
- 2 ½ teaspoon Black Pepper
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
Sous-Vide Short Ribs
- 3 Lbs Beef Short Ribs
- 1 Yellow onion - Diced
- 3 Cloves Garlic - Minced
- ¼ Cup Worcestershire Sauce
- ¼ Cup Beef Broth
- 1 tablespoon Sugar
- 1 lb Hatch Green Chiles - Diced
Masa
- 1 Cup Lard
- 2 Cups Yellow Cornmeal
- 1 teaspoon Baking Powder
- 1 ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 ¼ teaspoon Garlic Puree
- 1 ¼ Cup Beef Broth
Instructions
Tamale Spice
- Mix all seasonings together.
Sous-Vide Beef Short Ribs
- Set Sous-Vide Circulator to 185°f for a 24 hour cook.
- In gallon size ziplock bags add onion, garlic, Worcestershire sauce, beef broth, sugar, and ribs.
- Using the water displacement method place the bags in the water bath and clip the top of the bags to the pot.
- Cook for 24 hours.
- Remove from the bag and place in a large bowl to shred.
- Using two forks, add Tamale Spice and Hatch Green Chiles and mix together while shredding the beef.
Masa
- In the small bowl of a stand mixer using the whipping attachment, whip the lard until light and airy.
- Add the cornmeal, baking powder, salt, pepper, cayenne, and garlic puree and beef broth then continue to whip until fully incorporated.
- If not using immediately cover with plastic wrap in direct contact.
Assembly and Steaming
- Soak corn husks in warm water for 30 minutes.
- Spread Masa on Cornhusks then top with a bit of the beef mixture.
- Wrap the husks up and steam for 10 minutes.
- Top with Chili and Cheese and broil under 500° until cheese is evenly melted.
Video
Notes
- When putting the water in the pot to steam, ensure it barely creeps up through the steamer basket. You don't want too much water in the pot, just enough to create a lasting steam.
- Don't over-fill your tamales; otherwise, they will fall apart. The more of them you make, the better you'll get at being able to eyeball how much filling each will need.
- When storing your masa mixture, be sure to make sure the plastic wrap is touching the masa mixture, mush you like would when storing homemade guacamole. This will ensure that no air is reaching the masa and drying it out.
Gina Davis says
I grew up on tom tom tamalas before all this husk came up...So why not just buy the tom tom tamalas and dress it up the way you want...what is the purpose of a husk that you can't eat only that is was made from scratch...??
Jeremy says
Hi Gina, thanks so much for visiting Chicken Fried Kitchen! I've never personally had a Tom Tom Tamale but I'm sure they're delicious. Just to be sure that I understand the question though...You're asking what the point in making homemade Tamales is and also why use a corn husk if it can't be eaten? Is that right?
Catherine Zhang says
Sounds delicious!
Jeremy says
They really are Catherine! If ou make these let me know what you think!