Delta Hot Tamales with Parchment Paper

Name: Delta Hot Tamales with Parchment Paper
Yield: Serves 6 to 8
Cuisine: Southern
Ingredients: 1 1/2 tablespoons, chili powder; 1 tablespoon, paprika; 1 tablespoon, salt; 2 teaspoons, ground cumin; 2 teaspoons, sugar; 3/4 teaspoon, pepper; 3/4 teaspoon, cayenne pepper; 2 1/2 cups (12 1/2 ounces), yellow cornmeal; 1 tablespoon, baking powder; 12 tablespoons, unsalted butter, cut into 12 pieces; 1/2 teaspoon, baking soda; 1 pound, 85 percent lean ground beef; 2 , garlic cloves, minced; 12 (12 by 6-inch) pieces, parchment paper; 2 tablespoons, cornstarch combined with 2 tablespoons cold water

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Appears in Cook's Country June/July 2014

Main Courses

Southern

Beef

Hot tamales—rich, spicy meat wrapped in a flavorful corn dough—are a bedrock favorite in the Mississippi delta. We set out to bring them into our home kitchen.

SERVES6 to 8

TIME1¾ hours

WHY THIS RECIPE WORKS

Unlike Mexican tamales, these Mississippi morsels are heavily spiced and stewed rather than steamed. Our winning spice mixture—a combination of chili powder, paprika, cumin, cayenne, sugar, salt, and pepper—goes into the cornmeal and butter...

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