tamale
tamale, in Latin American cuisine, a small steamed cake of dough made from corn (maize). In the preparation of tamales, masa harina, fine-ground corn treated with slaked lime (calcium hydroxide), is made into a thick paste. For each tamale, the masa is spread on a corn husk or banana leaf, a small amount of filling is added, and the whole is wrapped into a package and tied. The tamales are steamed until cooked through, traditionally in a deep pot known as a tamalera. Fillings may contain meat, cheese, chilis, herbs, fish, or vegetables in savory or sweet combinations; some tamales are even cooked “blind,” with no filling. The outer wrapping is not eaten.
Types
There are dozens of local variations in the dough and filling for tamales. Banana leaves form the wrappers in many tropical areas, including along the Gulf Coast, parts of the Caribbean, and in the Yucatán Peninsula. In Mexico, the uchepos of Morelia and tamales dulces of Jalisco employ fresh rather than dried corn. In Guatemala, tamales negros are filled with chicken, pork, or turkey in a sweet mole sauce and garnished with almonds, raisins, and prunes; other popular forms include tamales rojos (pork or chicken with a red sauce), tamalitos de chipilín (small tamales flavored with earthy chipilín leaves), and sweet tamales de cambray (decorated with pink sugar). The large, savory nacatamales of Nicaragua are stuffed with chicken or pork, potato slices, rice, and olives. Tamales salteños of Salta, Argentina, are commonly filled with shredded meat such as boiled lamb or pork head. The Venezuelan hallaca is made of corn and often filled with a stewed meat mixture and topped with onions, bell peppers, and olives.
In Puerto Rico, pasteles are similar to tamales but are made with plantains and taro root paste instead of corn. The masa of Guatemalan paches is made of mashed potato mixed with bread crumbs.
History and traditions
Tamales were known from antiquity in Mexico. Several varieties were described by contemporary historians of the conquest of Mexico by Spain.
Tamales are a traditional part of Christmas feasts in many places and are often prepared at a gathering of family and friends known as a tamalada or tamaleada. Different people are assigned different tasks, such as kneading the masa, cooking the filling, or preparing the husks or leaves, and the event often stretches for hours as a labor of love and community. Tamales are also eaten on New Year’s Day, Candlemas, the Day of the Dead, national observances, weddings, birthdays, and baptisms and are even common street food.