Tamales is one of those foods you see everywhere in Mexico, at markets, parties and even just for breakfast. This old style dish uses masa or corn dough thats filled with meat or cheese or even sweet stuff, then wrapped in corn husks and steamed till it's soft. People eat them for celebrations but also just on a random Tuesday because tamales is so tasty and easy to share.
The story of tamales goes way back before any Europeans came. The Aztecs and Mayans was making them for warriors on the go since you can carry them without spoiling. Over the years each region of Mexico put its own spin on tamales—some wrapped in banana leaves down south, others using different fillings up north. On holidays like Christmas or Día de los Muertos families spend hours making batches of tamales, keeping up a tradition thats older than anyone can remember.
What are Tamales?
Tamales is basically little dough pockets made from masa which is just corn mixed with water or broth. You can fill them with chicken, pork, cheese or even sweet things like cinnamon and raisins. Then you wrap them in corn husks, steam them till they get firm but soft enough to bite. They is really easy to take anywhere so street vendors always sells them hot. Even though we think of them for parties, many peoples eat tamales for breakfast or lunch too—they fit in almost every meal.
Cultural Importance
But tamales isn't only about the yummy taste. They is a link to Mexico past, when Aztecs and Mayans used them for soldiers because they was easy to carry. Later on, different regions started changing the recipe to use what they had around them. In the south, people may wrap them in banana leaves making them bigger, in the north they might use spicy chorizo or cheese. Now tamales is important for big events like Christmas or Dia de los Muertos because families gets together to make hundred of them and share stories while they cook.
History of Tamales
Tamales date all the way back thousands of years to pre-Columbian times. The Aztecs and Mayans got the credit for first making dough from corn, then filling it with beans, meat or peppers before wrapping it in husks. It was perfect for warriors and travelers cause it wont go bad quick and you could eat it cold or warm.
Over time, recipes changed with each region adding their own touch. In Oaxaca you see them wrapped in banana leaves with rich mole sauce and chicken, in Veracruz they sometimes uses seafood inside. You might find weird fillings or different sauces depending where you go, which show how each place love to put their flavor into tamales.
Today in Mexico tamales is everywhere, not only from street carts but also at home for big celebrations. On Dia de los Muertos or Christmas, everyone help make them, from kids to grandparents so the recipe pass down even if not written in any book.
Ingredients for Authentic Mexican Tamales
If you want to make real Mexican tamales, you gotta know the basics. The main part is masa or corn dough. You can buy masa harina, which is just dried corn dough you mix with water or broth. Or if you're lucky you can get fresh masa from a local tortilleria.
- Masa (dough): Masa harina is easiest to find, just mix it with warm broth till its soft enough to spread but not too wet.
- Fillings: You can stuff tamales with pork, chicken, beans, cheese, or sweet things like pumpkin or chocolate. Dont be shy, mix flavors if you want.
- Husks: Corn husks are the wrappers that keep everything inside. They need to soak in hot water for a few minutes so they bend without breaking.
Knowing these parts helps you make tamales that taste like they came from Mexico itself. Each ingredient bring something special, so don't skip any when you wrap and steam them.
tamales authentic mexican
Equipment
- 1 mixing bowl
- 1 saucepan
- 1 skillet
- 1 electric mixer or wooden spoon
- 1 large steamer pot or tamale steamer
- 1 corn husks (soaked in warm water)
- optional plastic wrap or parchment paper for wrapping
Ingredients
- 4 cups masa harina
- 1 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chicken broth Or more, as needed.
- 2 cups shredded pork Cooked and seasoned.
- 1 cup red chili sauce Adjust to taste.
- 1 teaspoon cumin Optional.
- to taste salt
Instructions
- Soak the corn husks in a bowl of warm water for at least 30 minutes to soften them.
- In a mixing bowl, combine the masa harina, baking powder, and salt.
- In a separate bowl, cream the vegetable shortening until light and fluffy.
- Gradually add the masa harina mixture to the creamed shortening, alternating with chicken broth, and mix until smooth.
- In a skillet, mix the shredded pork with red chili sauce and cumin. Taste and adjust seasoning as needed.
- To assemble the tamales, take a soaked corn husk, spread about ¼ cup of masa dough in the center, and add a spoonful of pork filling.
- Fold the sides of the corn husk towards the center, then fold the bottom up to secure the filling. Repeat until all tamales are assembled.
- Set up your steamer pot with water, bring it to a boil, and place the tamales upright in the steamer basket with the open ends facing up.
- Cover the tamales with a wet cloth or additional corn husks and steam for about 90 minutes.
- Remove tamales from the steamer and let cool for a few minutes before serving.
