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Tamales are one of Mexico’s most iconic and beloved foods, wrapped in layers of tradition, culture, and flavour. Made from soft cornmeal dough, known as masa, and filled with various savoury or sweet ingredients, tamales are a true reflection of Mexican culinary heritage.
Steamed to perfection in corn husks or banana leaves, tamales have long been a symbol of celebration and community, whether enjoyed during holidays, family gatherings, or as a comforting meal any day of the week.
What Is a Tamale?
A Tamale (or tamales in plural) is a traditional Mexican dish consisting of a soft cornmeal dough that is wrapped around a variety of fillings and then steamed. The fillings can range from shredded chicken, pork, or beef in rich sauces like mole or salsa, to vegetarian options filled with beans, cheese, or roasted peppers. Sweet tamales also have their place in Mexican cuisine, often filled with ingredients like raisins, cinnamon, or fruit.
Tamales are wrapped in corn husks or banana leaves, which serve as both a cooking vessel and a natural wrapper. The wrapping not only imparts subtle flavour but also gives tamales their signature rustic look. When unwrapped, the tender, aromatic masa encases the flavourful filling, creating a dish that is comforting, satisfying, and packed with flavour.
Ingredients and Taste
The key to a good Tamale lies in its masa, the cornmeal dough that forms the base. The masa is typically made from ground corn mixed with water or broth and is often enriched with lard or oil for moisture and richness. This dough is seasoned lightly with salt or spices, but its flavour is intentionally mild to allow the filling to shine.
The fillings vary widely, offering a world of taste in each bite. Savoury tamales might include slow-cooked pork with a smoky red Chile sauce, or chicken paired with a bright, tangy green salsa. Vegetarian versions can feature roasted vegetables, black beans, or cheese.
The result is a beautiful balance between the soft, fluffy texture of the masa and the hearty, flavourful filling inside. For those with a sweet tooth, tamales filled with cinnamon-spiced fruits, chocolate, or sweetened corn are a delightful treat, with the naturally sweet masa complementing the fillings.
The Tamale is a dish that satisfies on many levels, warm, tender, and packed with flavour, its comfort food at its finest.
A Taste of History
Tamales have a long history in Mexican culture, with roots that stretch back thousands of years to the ancient civilizations of the Maya and Aztecs. These early versions were used as portable meals for warriors, hunters, and travellers, providing a convenient, filling food that could be taken on long journeys.
Wrapped in leaves and made with maize, which was considered sacred, tamales were more than just sustenance, they played a significant role in religious and cultural rituals.
Over the centuries, tamales evolved, influenced by regional ingredients and preferences. Today, they are enjoyed across Mexico and in many parts of Latin America, with each region offering its unique twist on the classic recipe.
From the banana leaf wrapped tamales of Oaxaca to the sweet tamales enjoyed during Día de los Reyes, they remain a deeply cherished part of Mexican culinary tradition.
Tamales are often prepared in large batches, especially for festive occasions such as Christmas, Día de los Muertos, or family celebrations.
The process of making tamales is usually a communal effort, with families gathering together to prepare the masa, assemble the fillings, and fold them into their wrappers. It’s a labour-intensive process, but one that is filled with love and tradition.
Traditional Mexican Tamales Recipe
Serves: 4 people
Ingredients:
- 2 cups masa harina (corn flour)
- 1 ½ cups chicken broth (or vegetable broth)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup lard (or vegetable shortening)
- 16 dried corn husks, soaked in warm water for at least 30 minutes
- 1 ½ cups shredded chicken, beef, or your choice of filling
- 1 cup salsa or mole sauce for filling (optional)
- ½ teaspoon cumin
- ½ teaspoon chili powder
Directions
Begin by preparing the masa dough. In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth, stirring continuously until the mixture becomes smooth and pliable.
In a separate bowl, beat the lard until it’s light and fluffy. This step is crucial for making soft tamales. Gradually fold the beaten lard into the masa mixture. The dough should be smooth but not sticky. Tip: If the dough seems dry, add a bit more broth.
Drain the soaked corn husks and pat them dry. Set them aside for assembling the tamales later. You’ll want the husks to be soft and pliable for easy folding.
Prepare the filling. Mix your choice of shredded meat with cumin, chili powder, and any salsa or mole sauce if desired. Ensure the filling is well-seasoned, as this balances the rich masa.
To assemble the tamales, take a corn husk and spread 2 tablespoons of masa dough in the centre, leaving space at the top and bottom. Add 1 tablespoon of your filling in the centre of the dough.
Fold the sides of the corn husk inward, wrapping the dough around the filling. Then, fold the bottom of the husk upwards. Repeat this process for all tamales.
Place the tamales upright in a steamer. Steam them for 1 to 1.5 hours, ensuring there is enough water in the steamer. To check if the tamales are done, the masa should easily pull away from the husk.
Once cooked, serve the tamales hot. Optionally, you can top them with more salsa or mole. Tamales pair beautifully with a side of rice and beans for a complete meal. Enjoy!
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