Thinking of trying to make Delta Style tamales

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!!!

They won't be TRUE delta tamales if you don't throw a little(or a lot) cat meat in there.

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.