World Cuisines

Tamales

Mexico

Steamed parcels of whipped masa wrapped in corn husks or banana leaves — Mexico's portable feast, filled with chiles, meats, cheese or sweets.

What it is

Steamed parcels of whipped masa wrapped in corn husks or banana leaves — Mexico's portable feast, filled with chiles, meats, cheese or sweets. Ingredients: masa harina, lard or oil, chicken or pork broth, baking powder, salt, dried corn husks, fillings (shredded chicken in salsa verde, pork in chile rojo, rajas con queso, pineapple for sweet). Recipe: 1) Soak husks until pliable. 2) Beat masa with fat and broth until it floats a spoonful in water — the lightness test. 3) Spread masa on a husk, add filling, fold into a parcel. 4) Steam upright about an hour until the masa pulls clean from the husk. Serve: hot, unwrapped at the table, with atole or champurrado. Flavor: tender corn, rich fat, the filling's chile warmth. History: among the oldest Mesoamerican foods — carried by Aztec and Maya travelers and armies millennia before the Spanish arrived. See also: Pozole, Tacos al Pastor.

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