Mexican tamales are a traditional Mexican dish consisting of a stuffed corn dough, wrapped in corn or banana leaves and steamed.
They are popular throughout Latin America and are prepared in a variety of ways depending on the region and personal preference.
Tamales can be sweet or savoury and are filled with a variety of ingredients ranging from meats such as chicken, pork or beef, to vegetables, chillies, cheeses and fruits.
Tamales are an integral part of festivities and celebrations in Mexico, such as Christmas parties, weddings, and religious celebrations.
Origin
Mexican tamales have a long history dating back to the ancient Mesoamerican cultures of Central America and Mexico.
It is believed that tamales were a staple food in the diet of civilisations such as the Aztecs, Mayans and other indigenous cultures of the region.
The word “tamal” comes from the Nahuatl “tamalli”, which means “wrapped”. Traditional tamales are a combination of corn dough, fillings and seasonings, wrapped in corn or banana leaves, and then steamed or boiled.
With the arrival of the Spanish in the Americas, tamales continued to evolve. New ingredients such as pork, chicken and European spices were introduced, further enriching the diversity of flavours and varieties of tamales.
Ingredients to prepare Mexican Tamales
For the dough:
- Tamale corn flour (also known as tamale dough).
- Lard or vegetable shortening
- Chicken broth or hot water
- Baking powder
- Salt
For the filling
Traditional options include, but are not limited to:
- Shredded chicken meat
- Shredded pork
- Poblano or jalapeño peppers, roasted and shredded
- Queso fresco or Oaxaca cheese, shredded
- Holy leaf, epazote or cilantro leaves, chopped
- Red or green salsa (you can make your own or use packaged salsa)
- Sliced onion and/or peppers
To wrap the tamales
Corn husks previously soaked in hot water (banana leaves can also be used).
These are the basic ingredients, but you can add or subtract ingredients according to your personal preferences or regional traditions.
How to make Mexican tamales
Instructions
- Preparation of the masa: In a large bowl, mix together the corn flour, lard, chicken broth (or hot water), baking powder and salt. Mix well until you have a smooth, workable dough. Leave to rest while you prepare the filling.
- Preparation of the filling: In another bowl, mix the shredded meat with the red or green sauce.
- Assemble the tamales: Take a corn husk previously soaked and dried with a clean cloth. Place a portion of dough in the centre of the corn husk and roll it out into a rectangle.
Then, place a portion of filling in the centre of the dough. If you wish, you can add some grated cheese and some fresh coriander leaves.
- Wrap the tamales: Fold the sides of the corn husk over the filling, then fold the bottom end up and finally fold the top end down to form a bundle.
Tie the tamales with thin strips of corn husks or kitchen twine.
- Cook the tamales: Place the tamales in a steamer with hot water and steam for about 1 hour or until the dough is firm.
Be sure to keep enough water in the steamer to prevent it from drying out.
- Serve hot: Once cooked, remove the tamales from the steamer and let them rest for a few minutes before serving. Enjoy your tamales hot with additional sauce if desired.
That’s it! Now you can enjoy some Tamales, but if you want to enjoy some in the purest Mexican style we recommend you to visit our Mexican restaurant.
At Birra’s Taqueria we are experts in tacos and Mexican food since 1989. Come and taste some quality tacos or order them for pick up or delivery at our premises in C/ Don Pedro, 11 or Plaza de las Comendadoras, 2.
