Tamales
“Mesoamerican staple of masa dough filled with meat or cheese, wrapped in corn husks and steamed.”
Chili Pepper
Cumin
Garlic
Corn
Banana leavesCornWhere it comes from
Tamales are a cornerstone of Mesoamerican cuisine, tracing their roots back thousands of years to ancient civilizations like the Aztecs and Mayans. Traditionally made for celebrations, these parcels of masa dough filled with savory or sweet fillings are wrapped in corn husks and steamed, symbolizing community and festivity. The word 'tamale' actually comes from the Nahuatl word 'tamalli,' meaning wrapped.
On the Palate
How it's made
4 steps · Show ↓30 min active · 50 min waiting
How it's made
4 steps · Show ↓- 110 min
Soak the banana leaves in hot water until pliable, about 10 minutes. Meanwhile, prepare the masa by mixing it with water and salt until smooth and soft.
- 210 min
Spread a thin layer of masa onto each banana leaf, leaving a border around the edges. Add your chosen filling, such as seasoned meat or vegetables, in the center.
- 35 min
Fold the sides of the banana leaf over the filling, then fold the ends to create a secure package. Tie with kitchen twine if necessary.
- 45 min
Steam the tamales in a large pot with a steamer insert, ensuring they are not touching the water, for about 1 hour or until the masa is firm and pulls away from the leaf easily.
Watch outCheck the water level occasionally; add more hot water if necessary to prevent burning.
