Tamale

Tamale, also called Tamal in Spanish, is a traditional dish from Latin America that is made of masa. This dish is wrapped in a leaf and either steamed or boiled. The fillings used in this dish are usually savory comprising cheese, meats, vegetables, chilies, etc.  Other fillings of choice, as per individual taste are also used, which are usually seasoned.

History

Tamale is believed to have originated in Mexico, Mesoamerica to be more specific, between 8000 to 5000 BCE. In fact, as per records, the Mayan and Aztec civilizations, along with Tolteca and Olmeca civilizations used this dish as food on the move, especially when they went hunting or travelled from one place to another. It was also used for feeding their armies. Even the Incan people included this dish in their daily diet. This dish was later on found by the Spanish Conquistadors who had their colonies in this region, and soon it became a staple.  With varied cultural influences, this dish came to be known by different names.

Ingredient

Tamale preparation involves a few laborious steps that need varied ingredients –

Dough Ingredients - Masa harina, chicken broth, Nixtamal, lard or shortening, onion powder, cumin, chili powder and salt.

The filling ingredients can vary as per ones taste –

• Traditional Filling – Shredded beef, roasted chilies, onion, garlic, jalapeno, potatoes and chili sauce.
• Green Chili Filling – Roasted green chilies, shredded Jack cheese, green chili sauce and whole corn kernels (added to the dough).
• Mexico Del Sur Filling – Shredded chicken (seasoned with hoja santa), fresh whole corn kernels, diced tomatoes and red chili sauce.
• Yucutan Filling – Cubed & cooked Chicken (marinated in citrus flavors), chopped cilantro, crumbled cotija cheese, diced chilies and orange juice.
• Black Bean and Cheese Filling – Seasoned black beans, bean broth, cilantro, shredded queso panel and chopped onion.
• Mariscos Filling – Cooked shrimp or lobster, shredded Jack cheese, maricos sauce, garlic powder and chopped cilantro leaves.

Method of Preparation

Tamale is made with masa dough (a mixture of corn, chicken broth, cumin, onion powder, salt and whipped lard). The dough is spread on husks and filled with a filling of choice. The husk is wrapped around and tied with a kitchen string. These tamales are steamed and served hot. They can also be refrigerated for later use, as they can be eaten cold as well.  

Serving of Tamal

Tamale is usually eaten plain; however, various local influences and tastes have led to serving this dish with sauces of choice. Pork and chicken filled tamals taste good with green chili sauce and beef filled ones go well with red chili sauce. They can be served with or without the husks, as desired.

Variations of Tamale Recipe

Tamale has many regional variations. Detailed here are the varieties –

• Cuban Variety – Though the Cuban variety is greatly influenced by the Mexican variety, there is a local invention of this dish, known as “tamal en cazuela”. The meat filling is stirred into the masa dough, resulting in a porridge-like dish. However, the wrapped variety is also popular here.
• Central American Variety – This dish is also known as Nicaraguan Nacatamales in this region. The masa is usually made of maize, non-sweet corn. The fillings are varied that include chicken, pork, recado (tomato based sauce), red bell pepper, runes or raisins, olives, capers and almonds.
• South American Variety – There are many varieties with varied fillings in this region that range from shredded meat of boiled lamb or pork head. Other ingredients include corn and red peppers.