Tamales
Mesoamerica, documented from 5000 BCE. Tamales are one of the oldest prepared foods in the Americas — Aztec and Mayan civilisations used them as portable rations for armies and travelers. The corn husk wrapper is both a cooking vessel and a preservation method.
Tamales are masa (nixtamalised corn dough) filled with protein and chilli sauce, wrapped in corn husks, and steamed until the masa is cooked to a tender, slightly spongy texture that peels cleanly away from the husk. They are a Mesoamerican preparation more than 5,000 years old — and they are always made communally (a tamalada, tamale-making party) because they are too time-consuming to make alone.
Atole (a thick, warm corn-based drink with cinnamon) — the traditional tamale accompaniment. Or a cup of cafe de olla (Mexican spiced coffee brewed in a clay pot) for the morning tamalada.
{"Masa for tamales: masa harina (Maseca brand, coarse grind for tamales), mixed with chicken stock, lard, baking powder, and salt — the dough should be the consistency of soft peanut butter and spread easily without tearing","The lard: authentic tamale masa requires lard for flavour and texture. Vegetable shortening is an acceptable substitute; olive oil is not","The spread: soak corn husks in warm water for 30 minutes. Spread 3-4 tablespoons of masa on the soaked husk, leaving a 2cm border on all sides","The filling: 2 tablespoons of pork (or chicken, cheese, rajas) with red chilli sauce placed in the centre of the masa","The fold: fold the sides of the husk toward the centre, enclosing the filling, then fold the pointed end under — the seam faces down in the steamer","Steam for 1 hour in a steamer filled with hot water: the tamales are done when the masa pulls away cleanly from the husk at the edges"}
RECIPE: Serves: 4 (makes 12 tamales) | Prep: 45 min | Total: 90 min --- 250 g masa harina 150 g lard, room temperature 150 ml chicken stock, warm 4 g baking powder 3 g sea salt 12 dried corn husks, soaked 30 minutes in warm water 300 g chicken, shredded (thigh meat) 100 g salsa roja (roasted tomato, serrano, onion) 60 g Oaxaca cheese, shredded --- 1. Beat lard and salt in a stand mixer for 4 minutes until pale and fluffy; add masa harina, baking powder, and stock alternately in three additions, mixing 3 minutes total until dough is light and a small ball floats in cold water. 2. Drain corn husks; tear 2 thin strips from husks to use as ties. 3. Lay a corn husk horizontally; spread 30 g masa in center, creating a 2 cm border on three sides. 4. Fill center with 20 g shredded chicken, 15 ml salsa, and 5 g cheese; fold left and right edges inward to overlap, then fold bottom up and leave top open. 5. Stand tamales upright, open-side up, in a steamer pot with 2 cm water and remaining corn husk scraps covering the bottom; arrange tamales tightly, cover with husks and a damp cloth. 6. Steam over simmering water for 45 minutes; test one tamale—masa should pull cleanly from husk when done. 7. Rest 5 minutes before serving with extra salsa. The moment where tamales live or die is the pull test. After 1 hour of steaming, remove one tamale and allow it to rest for 2-3 minutes, then unwrap. The masa should peel away from the husk cleanly and hold its shape without the husk sticking. If the masa pulls away in pieces, steam for another 15 minutes. The resting period after steaming is as important as the steam itself — tamales need 5 minutes to set before unwrapping.
{"Masa too thick: heavy tamales that take too long to steam and have an unpleasant doughy texture","Not enough lard: the masa will be dry and will not hold together after steaming","Under-steaming: the masa is still wet and adheres to the husk rather than releasing cleanly"}
- Vietnamese banh chung (sticky rice filled and steamed in banana leaf — the Southeast Asian parallel); Chinese zongzi (sticky rice dumplings wrapped in bamboo leaf — the Chinese equivalent); Caribbean pasteles (meat and masa wrapped in banana leaf — the Puerto Rican version).
Common Questions
Why does Tamales taste the way it does?
Atole (a thick, warm corn-based drink with cinnamon) — the traditional tamale accompaniment. Or a cup of cafe de olla (Mexican spiced coffee brewed in a clay pot) for the morning tamalada.
What are common mistakes when making Tamales?
{"Masa too thick: heavy tamales that take too long to steam and have an unpleasant doughy texture","Not enough lard: the masa will be dry and will not hold together after steaming","Under-steaming: the masa is still wet and adheres to the husk rather than releasing cleanly"}
What dishes are similar to Tamales?
Vietnamese banh chung (sticky rice filled and steamed in banana leaf — the Southeast Asian parallel); Chinese zongzi (sticky rice dumplings wrapped in bamboo leaf — the Chinese equivalent); Caribbean pasteles (meat and masa wrapped in banana leaf — the Puerto Rican version).