Delta Tamale Tacos
A taste of Mississippi Delta culture. Hot tamales came to the Delta with Mexican migrant workers in the early 1900s and became a beloved regional specialty. The spiced meat filling is wrapped in a corn masa dough and served with chili and crackers - now in taco form!
Equipment Needed
Instructions
Make the filling base: In a large pot, combine ground meat, chili powder, cayenne, cumin, garlic powder, and salt. Cook over medium-high heat, breaking up the meat, until browned.
Add masa and liquid: Stir in the corn masa harina. Gradually add water or broth, stirring constantly. Reduce heat to low and simmer for 45 minutes to 1 hour, stirring occasionally, until thick and the masa is cooked.
Make the chili sauce: In a small saucepan, whisk together beef broth, chili powder, masa harina, and cayenne. Simmer for 15 minutes until thickened. Season with salt.
Adjust the filling: The tamale filling should be thick and spoonable, not runny. If too thick, add more broth. If too thin, continue simmering. Taste and adjust seasoning - it should be spicy!
Warm the tortillas: Heat corn tortillas on a dry comal or skillet over medium-high heat for 30 seconds per side until pliable and lightly charred. Keep warm.
Assemble the tacos: Spoon generous portions of the hot tamale filling onto each warm tortilla. Ladle chili sauce over the top.
Add Delta toppings: Top with diced raw onion and crushed saltine crackers. Add hot sauce to taste. The crackers are traditional - don't skip them!
Serve hot: Delta hot tamales are always served piping hot. Serve these tacos immediately with extra chili sauce and hot sauce on the side.
💡 Pro Tips & Variations
- Delta tamale history: Hot tamales have been a Delta staple since Mexican migrant workers came to work the cotton fields in the early 1900s. They adapted their recipes to local ingredients and tastes.
- Spicier than Mexican: Delta tamales are typically spicier than Mexican tamales, with more cayenne and chili powder. Don't be shy with the heat.
- Crackers are traditional: In the Delta, hot tamales are traditionally served in a bowl with crackers crumbled on top. It might seem odd, but it's delicious.
- Simmer low and long: The key to good tamale filling is long, slow cooking to blend the flavors and cook the masa properly.
- Visit Greenville: Greenville, Mississippi is considered the hot tamale capital. Doe's Eat Place and Scott's Hot Tamales are legendary.
- Make it wetter: Traditional Delta tamales are often served "swimming" in chili sauce. Don't be stingy with the sauce!