Origins and making of the tamale


Origins and making of the tamale


The origin of the tamale has been disputed by several countries of America, however, not enough evidence has been obtained to attribute it to any particular culture or country. Different varieties of tamales have been developed in almost all the countries of the American continent, especially in Mexico, Peru, Argentina, Chile, Bolivia, the countries of Central America, and other countries of America where corn has a preponderance in the diet.



Wrapped and steamed in leaves, tamales are a beautiful and delicious special occasion or holiday dish. In this video, you'll learn how to make tamales from scratch. Authentic tamales are essentially steamed cornmeal dumplings filled with flavorful fillings, like pork, beef, and chicken. Tamales arrive like a gift in a corn husk or banana leaf; maybe that's why they're a Christmas tradition.

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The tamale

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The tamale A tamale dish Tamale or tamal (from Nahuatl Tamalli) is a generic name given to several American dishes of indigenous origin usually prepared with cooked corn dough wrapped in cob leaves or the same plant as corn, banana, bijao, maguey, avocado or even aluminum or plastic paper. They can carry or not fill, which can contain meat, vegetables, chili, fruit, sauce, etc. They can also be either sweet or salty. Index
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Tamales of Sinaloa

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Tamales of Sinaloa Pork tamale of Sinaloa In addition to the typical Sinaloan tamales, other typical tamales are cooked in the state of Sinaloa, such as the dumb tamales, made only of dough, without meat or other stuffing; and the tamales barbones, typical of the coastal city of Escuinapa, made of shrimp and where the head and the 'beards' of the shrimp come out of the tamale. Index
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