Southern Foodways Mississippi Delta Hot Tamales

Ingredients

• For the meat filling:
• 6 to 8 pounds boneless meat (pork shoulder, chuck roast, or chicken)
• ¾ cup vegetable oil
• ¼ cup chili powder
• 2 tablespoons paprika
• 2 tablespoons salt
• 2 teaspoons black pepper
• 1 teaspoon ground cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• For the corn husks:
• 1 to 2 packages dried corn husks
• For the masa dough:
• 8 cups maseca (masa mix) or yellow cornmeal
• 4 teaspoons baking powder
• 2 teaspoons salt
• 1⅔ cups lard or vegetable shortening
• 6 to 8 cups warm meat broth (from cooking the meat)

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