Mississippi Delta Hot Tamales

Method

1. Cook the ground beef in a skillet with garlic powder, chili powder, cumin, cayenne, and black pepper until fully cooked through; drain fat and set aside
2. Mix masa harina, cornmeal, salt, and cayenne in a large bowl; cut in the tallow until mixture resembles coarse crumbs
3. Add warm beef broth gradually and mix until a soft, pliable dough forms - it should hold its shape without sticking
4. Spread 2 tablespoons of masa dough onto a soaked cornhusk, leaving a border on all sides
5. Add 1 tablespoon of seasoned beef filling in a line down the centre of the masa
6. Roll the cornhusk tightly so the masa wraps around the filling and seal the husk by folding the bottom up
7. Pack tamales tightly standing up in a deep pot; add salted water to just below the tamale tops
8. Simmer covered for 1 hour 30 minutes, adding water as needed to keep tamales partially submerged
9. Serve hot in their husks with cooking liquid spooned over the top - unlike Mexican tamales, Delta tamales are served wet