re: Thinking of trying to make Delta Style tamales

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.