Tamales
Tamales
Tamales (pronunciation: /təˈmɑːliːz/) are a traditional Mesoamerican dish made of masa (a dough made from nixtamalized corn), which is filled with meats, cheeses, fruits, vegetables, or chilies, then wrapped in a corn husk and steamed. The wrapping is discarded before eating.
Etymology
The word "tamale" comes from the Nahuatl word tamalli, which means "wrapped food".
History
Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The Aztec, Maya, Olmeca, and Tolteca civilizations, among others, used tamales as portable food, often to support their armies, but also for hunters and travelers.
Varieties
There are many varieties of tamales throughout different regions of Latin America. In Mexico, for example, there are Oaxacan tamales, Zacahuil, Tamales nejos, and many others, each with their own unique fillings and preparation methods.
Related Terms
- Masa: A dough made from nixtamalized corn, used in making tamales.
- Nixtamalization: A process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.
- Corn Husk: The leafy outer covering of a corn ear, used in the wrapping of tamales.
- Steaming: A method of cooking using steam.
External links
- Medical encyclopedia article on Tamales
- Wikipedia's article - Tamales
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