Tamal
(Tamale, Tamales)
Tamal is a Mexican dish dating back to the Aztecs, consisting of corn masa dough with a filling that can be either savory or sweet, steamed and wrapped in corn husks, leaves, or banana leaves. The tamales are traditionally accompanied by atole, a masa drink.
Even though it is common for Mexican food to be served with a variety of sauces and salsas, tamales are the exception because they are usually eaten plain and simple without any sauces, although it is not a rule set in stone. One of the first records of tamales dates back to the 1550s when the Spaniards were served the dish by the Aztecs who made them with beans, meat, and chiles.
Today, the fillings can be anything from beans to chicken, fish, pork, hard cooked eggs, pumpkin seeds or squash. Tamales rojo (red tamales) are filled with shredded meat such as beef or pork in a red chili sauce. Tamales verde (green tamales) have the same meat and a different sauce made from sour, green tomatillos. Tamales dulce, the sweet variety, is filled with dried fruits such as raisins or berries. Read more
Hot and flavorful tamales vary by region. In Culiacan and Sinaloa, they like them with sweet brown beans, pineapple, and corn. In Oaxaca, tamales are drizzled with the regional speciality called black mole, and in Yucatan, there is a variety with a filling consisting of chicken, tomato, and achiote.
Whatever the variety, tamales have a special place in the colorful Mexican cuisine and culture.
