Tamales  

Tamales are a traditional Mexican dish made from masa (a corn-based dough) that is filled with various ingredients, wrapped in corn husks or banana leaves, and steamed. They are a cornerstone of Mexican cuisine and are enjoyed during celebrations, holidays, and family gatherings.

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History of Tamales

• Ancient Roots: Tamales date back thousands of years to pre-Columbian times, when they were a portable meal for Aztec, Maya, and Inca warriors and travelers.
• Symbolism: Tamales were often prepared for religious rituals, symbolizing offerings to the gods.
• Spanish Influence: After colonization, new ingredients like pork, chicken, and lard were incorporated into tamale recipes.

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Key Components

1. Masa: A dough made from nixtamalized corn, typically mixed with lard or vegetable shortening for a light, fluffy texture.
2. Filling: Can include meats, cheeses, vegetables, chilies, or sweet ingredients like fruit.
3. Wrapping: Traditionally wrapped in corn husks or banana leaves, which are removed before eating.
4. Cooking Method: Steamed to perfection, allowing the masa to firm up and absorb the flavors of the filling.

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Types of Tamales

Tamales vary widely across Mexico, reflecting the country’s regional diversity.

Savory Tamales

1. Tamales Rojos (Red Tamales):
   • Filled with pork or chicken and red chili sauce.
2. Tamales Verdes (Green Tamales):
   • Filled with chicken or cheese and tangy green tomatillo sauce.
3. Tamales de Rajas:
   • Made with strips of roasted poblano peppers, cheese, and sometimes cream.
4. Tamales de Mole:
   • Filled with chicken or pork and a rich, flavorful mole sauce.
5. Tamales de Frijol:
   • A vegetarian option filled with refried beans, often spiced with chili.

Sweet Tamales

1. Tamales Dulces (Sweet Tamales):
   • Masa is sweetened with sugar and sometimes colored with pink food dye.
   • Filled with raisins, dried fruit, or sweetened coconut.
2. Tamales de Piña (Pineapple Tamales):
   • Sweet masa mixed with chunks of pineapple for a tropical twist.
3. Tamales de Chocolate:
   • Made with cocoa-infused masa for a dessert-like treat.

Regional Specialties

1. Oaxacan Tamales:
   • Wrapped in banana leaves and often filled with mole negro and chicken.
2. Tamales Yucatecos:
   • Made with achiote-seasoned masa and filled with chicken or pork, wrapped in banana leaves.
3. Tamales de Elote:
   • Fresh corn tamales with a slightly sweet flavor, often served with crema or cheese.
4. Zacahuil (Huasteca Region):
   • A giant tamale made for communal celebrations, baked in an oven instead of steamed.

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How to Make Tamales

Ingredients (for 20 tamales):

• Masa Dough:
  • 4 cups masa harina (corn flour)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup lard or vegetable shortening
  • 3-4 cups chicken or vegetable broth
• Filling:
  • Shredded chicken, pork, or cheese
  • Red or green chili sauce
• Wrappings:
  • 20 dried corn husks (soaked in warm water until pliable)

Instructions:

1. Prepare the Masa:
   • Mix masa harina, baking powder, and salt.
   • Beat lard or shortening until fluffy, then gradually add to the masa mixture.
   • Add broth until the dough is soft and spreads easily.
2. Prepare the Filling:
   • Cook meat with your choice of sauce, or prepare vegetarian fillings like cheese and chilies.
3. Assemble the Tamales:
   • Spread a thin layer of masa onto the center of a corn husk.
   • Add a spoonful of filling.
   • Fold the sides of the husk over the filling, then fold the bottom up.
4. Steam the Tamales:
   • Arrange tamales upright in a steamer, with open ends facing up.
   • Steam for 1-2 hours, or until the masa easily separates from the husk.
5. Serve: Let tamales cool slightly before serving with salsa, crema, or beans.

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Tamales in Mexican Culture

• Special Occasions: Tamales are a staple for holidays like Día de los Muertos, Christmas, and Las Posadas.
• Día de la Candelaria: On February 2, families gather to enjoy tamales as part of the tradition stemming from Three Kings Day.
• Communal Preparation: Making tamales is often a family or community event, known as a tamalada, where everyone contributes to the process.

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Pairing Suggestions

• Drinks:
  • Atole: A warm, thickened corn drink often flavored with chocolate or vanilla.
  • Champurrado: A chocolate version of atole.
  • Coffee or Mexican hot chocolate.
• Sides:
  • Salsa (verde or roja)
  • Refried beans or rice

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