Looks tasty OP. Mail me some and I'll mail you back some chicken bog.
This past Tuesday I braised a pork shoulder that I'd had in a marinade of red wine, lime, garlic, oregano, bay, and Maggi. I couldn't even lift it out of the pan before the meat disintegrated off the bone, it was so tender. I took the broth left over from the cooking and made a huge pot of rice with it. Shredded the meat and made some goddamn delicious tacos out of half of it, and threw the other half in with the rice. Made five meals for three people out of it.
The biggest difference is that delta tamales use corn meal instead of masa. Delta tamales are definitely steamed by a few. They can also be roasted which I think is more common with the Messicans.
I would describe even the moistest tamales I've ever had as still being somewhat dry. Mexicans do tend to make them dryer and don't always season the dough unlike the ones found in the delta which are seasoned inside-out.
>Still, a Delta-style tamale is quite a specific thing. Connoisseurs know that a tamale from the Mississippi Delta is smaller than Latin-style tamales, is simmered instead of steamed, has a gritty texture from the use of corn meal instead of masa harina or corn flour, has considerably more spice, and is usually served with juice that is the byproduct of simmering. Today, some even fry their hot tamales. (Incidentally, in the Delta vernacular, the singular is, indeed, tamale, not the Spanish tamal.)