Mississippi Delta Hot Tamales
INGREDIENTS
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Yields approximately 4 dozen tamales
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For the filling:
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Neutral cooking oil, such as canola or safflower
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8-10 pounds boneless pork shoulder
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2 onions, peeled and cut into thick slices
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5-6 cloves garlic, smashed and peeled
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1/4 cup chili powder
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1/4 cup paprika
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2 tablespoons ground cumin (preferably from toasted cumin seeds)
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2 tablespoons garlic powder
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1 tablespoon dried oregano
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2 teaspoons smoked paprika (optional)
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1 teaspoon cayenne pepper, or to taste
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Kosher salt and freshly ground black pepper, to taste
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2-3 cups chicken stock
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For the tamales:
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1 (16 ounce) bag dried corn husks
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For the masa dough:
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16 ounces (2 sticks) unsalted butter, at room temperature
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1 tablespoon plus 1 teaspoon baking powder
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1 tablespoon kosher salt
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5 cups masa harina (dried masa flour for tamales), preferably Maseca brand
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Chicken, pork, or vegetable stock, as needed
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For serving:
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Mexican crema or sour cream
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Salsa verde
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Assorted hot sauces.
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