2026 Oscars Tasting Menu: Sinners

There are several bad movies in the top 10 this year. This is one of them and it had the dumbest plotline. Aside from Buddy Guy, the only other redeeming quality about this film was realizing the Mississippi Delta has their own version of tamales. I actually sat up during the scene to make sure my eyes weren’t deceiving me that a sign read TAMALES on a store front. It was either this or fried catfish. The only problem is I kept finding recipes that would make 40-80 tamales. I ain’t got no time for that! 

I pulled a recipe from Cook’s Country on America’s Test Kitchen app. If you go to the actual website, the recipe is completely bonkers - calling for parchment paper instead of corn husks. This is the second recipe lately I’ve seen where the recipe makes no sense. Christopher Kimble is smiling somewhere. 

Delta Hot Tamales adapted from Cook’s Country

Spice Mix

• 1.5 tbsp chili powder

• 1 tbsp paprika

• 1 tbsp table salt

• 2 tsp ground cumin

• 2 tsp sugar

• ¾ tsp black pepper

• ¾ tsp cayenne pepper

Dough

• 2.5 cups cornmeal (not masa harina)

• 1 tbsp baking powder

• 12 tbsp cold butter cut into 12 pieces

Filling

• 1 lb ground pork or beef

• ½ tsp baking soda 

Other

• 20 cornhusks

• Butcher string

• 3 cups chicken stock

• 2 tbsp cornstarch

Soak the corn husks in a large bowl of water for 30 mins and prepare the spice mix in a small bowl. 

In the bowl of a food processor, add the cornmeal and baking powder and pulse a few times to mix. 

Add in the butter and 1.5 tbsp of the spice mix and pulse 8 times. 

Add in 1.25 cups of water and mix for about 30 seconds, scraping down the bowl after 15 seconds. 

Reserve ½ cup of the cornmeal mix and portion out the remainder to match the number of husks you have.

To prepare the filling, add the baking soda to a large bowl and mix with 2 tbsp water. Then add the meat along with the reserved ½ cup of cornmeal mix, 2 minced garlic cloves, and 1.5 tbsp of the spice mix. 

Mix with your hands until fully combined. Then, portion out to match the number of cornmeal portions. Roll the meat into cylinder shapes about 2 inches long.

To prepare the tamales, drain the husks and dry with paper towels. 

Place a husk in front of you with the widest side facing right. 

Take one portion of cornmeal mix and spread it out on the husk, even with the bottom and within ½ inch of the widest edge, into a rough 3.5 inch square. 

Place a portion of prepared meat along the bottom of the square and roll up the husk, encapsulating the meat with the cornmeal mix, then fold the bottom up under the seam and place on a baking sheet. Repeat with remaining husks. 

Cut the butcher string into four 15” lengths. 

Place one on your work surface and place 3 tamales down in the middle of the string ensuring it will secure the folded portion of the husk. Place 2 more tamales on top of the base layer. Then secure the string around the tamales and repeat. 

To cook the tamales, pour the remaining spice mix in a tall pot. Place the tamales bundles inside standing up, pour in the stock along with enough water to reach about 2 inches underneath the tops of the husks. 

Bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 25 minutes. 

Remove from the heat and allow to settle, still covered, for 10 minutes. 

Remove the tamale bundles, and return the pot to high heat and reduce the liquid by half. 

Mix 2 tbsp of the corn starch with 2 tbsp cold water and add to the pot, stirring the broth until slightly thickened, another minute. 

Plate the tamales wrapped so everyone gets to unwrap and see your work. Drizzle sauce over the tamales. You may also enjoy these by dipping them into sour cream or tomatillo salsa verde.

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Copyright 2026, Brendan McCann, All Rights Reserved.