Tamales are a Spanish and Native American favorite, made with a corn flour base and stuffed with shredded beef, cheese, potato or other traditional ingredients to taste. They are prepared in corn husks and steamed.
Tamales are made savory and sweet from chocolate, pumpkin, beef, pork, chicken, Chorizo, corn to cheese and chiles.http://www.gourmetsleuth.com/Recipes/List/Mexican-Tamales-Recipes-682.aspx
History
Tamales have been prepared as far back as 5000 BC during the time of the Aztec, Mayan, and Inca civilizations.
Tamales have become a favorite food in Mexico and the United States during fall, and symbolizes the change of the seasons. During this time corn husks are readily available.
Tamale Varieties
Some commonly know varieties of tamales served in Mexico are:
Culiacan, Sinaloa - Tamals are made of sweet brown beans, corn and pineapple, special occasions tamals are made with meat and vegetables.
Veracruz - Tamales are made of pork seasoned with hoja santa and fresh corn. Also, chicken seasoned with hoja santa. and wrapped in banana leaf.
Oaxaca - Specialty is Black mole, a large tamale filled with green, yellow or black mole and chepil and wrapped in banana leaves.
Monterey - Tamales are small and filled with shredded meat and red chilies.
Yucatan - Tamales are filled with chicken or pork that is flavored with Achiote and cooked in an underground pit or [[]ove]n. Vaporcitos are made with a single layer of masa on a banana leaf and steamed and tamales colads are a dough filled with chicken and [[tomato and seasoned with achiote.
San Cristobal de las Casa, Chiapas - Tamales untados are filled with pork and mole and wrapped in a banana leaf and steamed.
Michoacan - Corundas are made with masa wrapped in fresh corn leaves and unfilled.http://www.progressotamale.com/tamale/tamales.html
Tamales Recipe
Shows step by step how to make tamales. In Mexico Tamales are prepared in huge batches to last through the holidays. This is a Latin tradition.
