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re: Thinking of trying to make Delta Style tamales
Posted on 2/19/14 at 11:41 am to pdubya76
Posted on 2/19/14 at 11:41 am to pdubya76
I'd like to know how they turn out. I made tamales one time. They were damn good, but I didn't enjoy the process so I never made them again. I buy them from someone who makes them homemade.
2
Posted on 2/19/14 at 12:08 pm to Gris Gris
I've always used ground beef when making my tamales, but I am interested in this type. I've never made a traditional masa dough. Mine are more like Manuel's - just rolled in cornmeal.
If I were using pork shoulder with a traditional masa dough, which I think is probably a good choice, I would make them relatively large. The larger they are, the less work there will be.
If I were using pork shoulder with a traditional masa dough, which I think is probably a good choice, I would make them relatively large. The larger they are, the less work there will be.
Posted on 2/19/14 at 12:15 pm to Gris Gris
We enjoy Sollys Tamales in Vicksburg but its a ride to get them. They are a true delta style tamale. I'm thinking of using an assembly line type process for making them to speed it up. We have everything ready but are still undecided on the meat. I am actually leaning to 50/50 of ground pork to ground sirloin. We will be using masa and corn husks.
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