Tamales are a traditional Mesoamerican dish made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: Varies
Ingredients:
- Masa harina
- Baking powder
- Salt
- Cumin
- Lard or shortening
- Dried corn husks
- Fillings of choice (e.g., salsa verde chicken, bean and cheese, red chili pork)
Instructions:
- Soak corn husks in warm water until flexible.
- Prepare the filling of your choice.
- Mix masa dough with baking powder, salt, cumin, and lard.
- Spread masa on corn husks and add filling.
- Fold and tie the corn husks.
- Steam tamales for about 1-2 hours until masa is firm.
Tamales can be frozen for later or served immediately with salsa, avocado, sour cream, and pico de gallo.
Tamales have been traced back to the Aztecs and Maya civilizations, being served as early as 8000 to 5000 BC. Initially, women were taken along in battle as cooks to make the masa for the tamales. Tamales were also used as portable food, often to support their armies, but also for hunters and travelers.