Calling Irish Guy (or the Mrs)!

I got a craving and I'd like to put in a request. Since you seem to have a knack for the kitchen, when you get time, how about whipping up some venison tamales for us please. I'd love to hear the process and see the final plated product. Thanks in advance!

Dr. B

Heck yes. Great idea.

Couple months ago I was going down an isle at the store and happend to see a can of Hormel tamales and just grabbed it. When I saw this thread I got the can out of the pantry and tried them. Horrible.

they’re one of those foods that is a PITA to do, but you put your head down and grind out 4-5 dozen and that’s it....done for a while, but not forever!

the final result is most definitely worth the effort. saltines, hot sauce and cole slaw....yessir!!

These are pretty good. I have made them a few times and use the masa dough part on all sorts of tamales.


https://www.fieldandstream.com/arti...cipe-chef-john-currences-venison-tamales

Got to use Masa to make them the right way.

I saw that. Can't you buy it already made instead of making it from scratch?

Dr. B

Sorry... I haven't been here in a while.

I don't have an venison, but I have been meaning to try and make some out of pulled pork that has been cooked in the crock pot all day.

Most tamales I have ever had were kind of blander than I wanted them to be and I have always felt that they needed to be kicked up a notch. I think the concept is good, but my apologies to the Mexicans, I think the execution has always been off.

Something interesting I've noticed in our travels is that most of the BBQ joints in west Mississippi and in Arkansas serve Tamales. I wonder what the back story is to that?

it is a Delta thang...a few bbq places in east ms have "Delta tamales", but most don't know how to serve them....it's all about the juice, man...the juice! taking the tamale from the freezer, putting it on a plate and letting chef mic (microwave) handle it ain't a Delta tamale...I don't care that the tamale was made and frozen in the Delta!!!

as long as I can remember, there's been somebody near each little Delta town (most were just outside of town) that makes the best local tamales. used to take your own coffee can and get it back with plenty of tamales and, most importantly, the juice!

seriously, if you like tamales, plan a road trip to the Delta Tamale Festival in Greenville...you'll get to try every type of tamale imaginable!

My mother is from Mississippi and this has been going on a long time. There are a lot of theories about why but like a lot of traditions, no one really knows. The Mississippi tamales are different from Mexican tamales as they typically use corn meal instead of corn flour.

I've always been disappointed with the tamales in Mexican restaurants. Best I've ever had were given to me by one of my painting crews years ago. Not too much flour and the flavor was incredible.

There's a good tamale spot in southside if you're ever around B'ham. The Mississippi style tamales are definitely not bland and can be had with all types of add-ons. If you want something really interesting, try the catfish Belzoni. You should start with the queso!

https://www.deltablueshottamales.com/

Au338 you are close to me. Try Champys in Alabaster. They claim to have great tamales, and claim to be Mississippi River delta ones. Let me know how it is. I can’t eat them any longer, I am low carb for life now. They are packed out on the weekends. Blues, Beer, and Bird I think is thier motto. Maybe not in that order.

Yep, a foodie should go do the Mississippi Tamale Trail at least once in their life. Little kitchens and restaurants dotted throughout the delta with some fineeeeeeeee tamales. The festival in Greenville is great.

A little history lesson: https://www.southernfoodways.org/interview/hot-tamales-the-mississippi-delta/