re: Delta Tamales

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The only true Tamales in the US is made by Delia's tamales in McAllen

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I looked up the website and the tamales looked very dry to me. What is it about them that makes them so good?

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I looked up the website and the tamales looked very dry to me. What is it about them that makes them so good?

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I've had them before and they are good, but I added the green or red sauce to make them spicier and more moist. They are a bit dry. Delia's has 7 restaurant locations in South Texas, and they sell online & ship. Only way to keep up with that amount of volume is multiple automatic tamale machines (see below). Prep the masa, cook the meat or similar filling ingredient, and constantly load the hopper. The machine does the rest.

I prefer the "Manuels" made tamales since it has less cornmeal on the outer ring, more meat & flavor, and juicier due to the soak/steam. Manuel Hernandez was from Mexico and started his business in NOLA in 1932. His recipe was family based and truly Mexican, not "gringo". His tamales were hand rolled by 3-4 black women that he employed and did most of the labor. Tamales, just like any other food, is all about personal taste and what you remember eating when growing up.

I went there about a week ago. Not bad but I prefer Solly's.

Man that sucks. Hope they do too

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Guillory's down in Metairie. On Derbigny a few blocks off Severn.

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I hadn't heard of it. The tamales look good and wet. Is the gravy tasty?

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I hadn't heard of it. The tamales look good and wet. Is the gravy tasty?

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Yeah, a good kick with some depth. It's more than just a vinegar heat bomb. Sop it up with some french bread or more saltines. Good stuff.

Thanks Gris. I like the way this recipe looks and decided to retype it so I can save it. I fully intend to make this one. For others, Here it is:

Tamales (TD - Gris Gris)

(Makes 7 dozen)

3 pounds ground round
2 Large onions
4 toes garlic

Mix spices together in blender then brown meat in a large Dutch Oven, then add

2 cans Ole El Paso tomatoes with green chiles
2 cans ole el Paso mild enchilada sauce
2 cans Campbell’s beef broth
2 packages Ole el Paso Chili mix
4 Tablespoons Chili powder
2 cans water
1 ounce ground cumin
5 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper

Cover and cook on low heat for 1 hour. Drain in colander and keep gravy from the meat mixture.

Add 2 cups Pioneer yellow cornbread mix. 3/4 cup or more of the gravy.

Mix well and take 1 Tablespoon of meat and roll in an oblong ball in tamale papers.

Stand Tamales upright in pot and slowly add the remaining gravy. Cook 1 1/2 hours until tamales are firm using low heat and covered.

Gris - any idea what the green stuff on the paper is? It may be important!

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Tamale Place

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On point tonight.

I mix all my ingredients and roll the meat raw in the cornmeal!