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__Hot Tamales For Every Taste |
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Print this Recipe The word tamal (singular for tamales) comes from the Nahuatl word tamalli and refers to something wrapped up. A tamal consists of a leaf as a wrapper, the masa (dough), and the filling. Wrapping leaves are dried or fresh corn husks, banana leaves, and sometimes chard or other native leaves. The fillings are meats, poultry, fish, vegetables, and often have a coating of mole or other sauce to moisten the filling. To make tamales, the masa dough and filling are prepared separately. Dried corn husks are soaked to soften them, or green leaves are steamed or parboiled to make them pliable. When all the elements are ready, the leaf is spread with masa, topped with filling, and then folded over the fillings. Then the tamales are steamed in the top of a large metal double boiler-steamer, under a layer of more leaves to prevent excess moisture from dripping on the tamales. Tamales are made in many sizes, from small appetizer bites to the giant zacahuil from the Huasteca region of Veracruz; it is so large that the masa and meats must be wrapped in layers of huge banana leaves, then secured with wire. The zacahuil I watched being prepared was then placed on a wooden plank and carried to the village oven to bake about eight hours. Later, the spectacular unwrapping of the huge tamal sent billows of steam and incredible aromas into the room. Masa and filling were spooned onto plates and the feast began! Besides a great variety of savory tamales, there are also sweet tamales filled with different kinds of fruits and nuts. These are commonly eaten for breakfast with hot chocolate or as an evening treat. People are often surprised to learn of the great variety of tamales in Mexico. Travelers to Mexico are rewarded when they discover and taste some of the regional tamales such as uchepos (fresh corn) from Michoacan, tamales in banana leaves from Oaxaca and Yucatán, or delicate, sweet yellow canarios (canaries), from central Mexico. Sampling all the various tamales is a true culinary adventure, because many of these exceptional versions are seldom found outside their region. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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