About the dish
Tamales are among the oldest foods of Mesoamerica, made long before the Spanish arrived. Dough of nixtamalised corn (masa), beaten with lard and stock, is spread on a corn husk or banana leaf, topped with a filling, folded into a neat parcel and steamed until the masa is fluffy and firm. The fillings are endless: chicken in green tomatillo sauce, pork in red chilli sauce, cheese with chilli strips, even sweet ones with raisins and sugar. Every Central American country and every region of Mexico has its own versions, differing in size, seasoning and wrapping. Tamales are usually made in large batches, together, for holidays, weddings and family gatherings, and the leaf is only peeled back on the plate.
Main ingredients
- masa harina
- lard
- stock
- chicken or pork
- tomatillo or chilli sauce
- corn husks or banana leaves
Costa Rica: In Costa Rica tamales wrapped in banana leaves are an essential Christmas treat, often made by the whole family together.
El Salvador: In El Salvador tamales de gallina with hen and vegetables and sweetish tamales de elote made from fresh corn are popular.
Guatemala: In Guatemala large tamales colorados in red recado and sweeter tamales negros are made for Christmas; small chuchitos are an everyday snack.
Mexico: Mexico has hundreds of kinds; tamales are eaten on 2 February, Candlemas (Día de la Candelaria), among other days, often with hot atole.
Nicaragua: In Nicaragua the nacatamal reigns – a large tamal with pork, rice, potato and mint in a banana leaf, eaten at weekends with coffee.
More: Wikipedia (en)
