Hot tamale

A hot tamale is a dish from the Mississippi Delta region of the United States, made of meat, typically ground beef or pork, stuffed in cornmeal, wrapped in a corn husk, and simmered or boiled in a spiced brine. It is notably smaller than the tamales of Hispanic American cuisine, and recipes vary from cook to cook, with some using turkey or venison instead. Its exact origin is unclear, but historians believe it most likely developed in the early twentieth century, when African Americans in the Mississippi Delta adapted tamale recipes from Mexican migrant workers in the region. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/