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Thinking of trying to make Delta Style tamales
Posted on 2/19/14 at 11:20 am
Posted on 2/19/14 at 11:20 am
I have a few recipes from various internet sources.The delta style tamales are typically smaller than their latin counterparts.I am planning on using pork shoulder for the filling. Does anybody have any tips to make the end product better? My wife was wondering if ground pork would be adequate for the filling.Im not sue about the texture.Any tips appreciated
5
Posted on 2/19/14 at 11:29 am to pdubya76
Such a fricking pain in the arse to make them.
I love cooking low and slow dishes with prep work. But tamales are on a whole 'notha level.
Not to mention, I'd beg to argue that you'd have problems beating the taste/price of some of the ones you can find out of a food truck.
Eta...but if ya figure it out....I damn sure want to know cause I love me some tamales!!!
I love cooking low and slow dishes with prep work. But tamales are on a whole 'notha level.
Not to mention, I'd beg to argue that you'd have problems beating the taste/price of some of the ones you can find out of a food truck.
Eta...but if ya figure it out....I damn sure want to know cause I love me some tamales!!!
This post was edited on 2/19/14 at 11:33 am
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.
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.
Posted on 2/19/14 at 12:29 pm to pdubya76
I made them by myself. If you have someone else involved, it will be easier.
Posted on 2/19/14 at 12:33 pm to pdubya76
The best ones I got from the Greenville area were beef, fwiw. Have you tried the ones from the donut shop in Natchez? I've yet to stop and taste them.
Posted on 2/19/14 at 12:38 pm to pdubya76
They won't be TRUE delta tamales if you don't throw a little(or a lot) cat meat in there.
Posted on 2/19/14 at 12:43 pm to pdubya76
Posted on 2/19/14 at 12:49 pm to pdubya76
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.
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.
Posted on 2/19/14 at 1:28 pm to fightin tigers
The other thread mentioned banana leaves. They are available, frozen, at latin supermarkets. The International Market off Cleary in Metairie has very large parchment sheets that can be used for tamales, too. Union Supermarket on West Esplanade near Williams in Kenner has the frozen banana leaves.
Posted on 2/19/14 at 2:13 pm to Stadium Rat
quote:
The other thread mentioned banana leaves
It's not a delta tamale if it is rolled in a banana leaf!
Posted on 2/19/14 at 2:15 pm to hungryone
quote:
It's not a delta tamale if it is rolled in a banana leaf!
True enough. I was just providing information.
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