re: Thinking of trying to make Delta Style tamales

Usually we use smoked pork shoulder or something slow roasted that shreds when you tear it apart. Makes for a better texture, but adds to an already lengthy process.

Have found that the best option is to get about 10 people together so everyone has a job to do and en mass drinking can be done and about 500 tamales and be split up and frozen. Makes it an awesome time. Still they usually don't come out as good/consistent as some you can get off a taco truck. The cornmeal fluctuates by producer when we do them.