Spicy Pork Delta TamalesCajun Fried ChickenBraised Squash and CollardsSausage-Stuffed Acorn Squash

Step 1

Preheat oven to 350°.

Step 2

Place pork butt in a large Dutch oven. Rub pork with salt and red pepper.

Step 3

In the container of a blender, blend together chiles and 1 cup hot water; let stand for 15 minutes. Add vinegar, and blend until smooth. Pour mixture over pork to coat. Add garlic. Cover with lid.

Step 4

Bake for 3 hours. Remove from oven, and let stand, covered, for 30 minutes. Trim excess fat. Refrigerate overnight.

Step 5

Finely chop meat mixture, and refrigerate until ready to use.

Step 6

Remove a corn husk from hot water, pat dry, and lay on a work surface. Spread ¼ cup Traditional Masa into a 5×4½-inch rectangle on widest end of husk. Spread about 2 tablespoons pork mixture down center of masa. Fold sides of husk over filling, letting masa peel from husk; press masa together, covering filling. Roll into a log. Fold narrow end of husk over open seam, and secure with a strip of softened corn husk or kitchen twine. Repeat with remaining husks, remaining Traditional Masa, and remaining pork mixture.

Step 7

In a medium Dutch oven, whisk together warm broth, tomato sauce, and chili powder until smooth. Stand tamales in prepared broth mixture, open end up. Bring mixture to a boil over medium heat; reduce heat to medium-low. Cover and cook until tamales are puffed and firm, about 45 minutes, adding water if needed to keep liquid ¼ to ½ inch from top of husks. (Do not cover tamales with liquid. Check occasionally and adjust heat if necessary to ensure liquid does not come to a boil.) Serve with hot sauce and saltine crackers.

Step 8

In a large bowl, beat lard with a mixer at medium speed until creamy. Add masa, baking powder, and salt, beating until combined. Add warm broth, beating until fully incorporated. Transfer to a large bowl. Cover tightly with plastic wrap, and use within 3 hours.