Everything about Mexican Tamales and a recipe how to make it

Tamales are a traditional Mexican dish that have been around for centuries. They are made of a dough made from cornmeal, which is then wrapped in corn husks or banana leaves and steamed. Tamales can be filled with a variety of ingredients, including meat, beans, vegetables, and fruits.

The history of tamales can be traced back to the ancient civilizations of Mesoamerica. The earliest evidence of tamales dates back to 8,000 BC, and they were an important part of the diet of the Aztecs, Mayans, and other Mesoamerican cultures. Tamales were a portable food that could be easily transported, and they were often used as a source of sustenance for travelers, warriors, and hunters.

After the Spanish conquest of Mexico, tamales were introduced to Europe, and they eventually spread to other parts of the world. Today, tamales are enjoyed in many countries, and they are a popular dish in Mexican cuisine.

A Recipe for Mexican Tamales

Ingredients:

• 1 cup masa harina (corn flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup lard or vegetable shortening, softened
• 1 cup chicken or vegetable broth, warmed
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomato
• 1/4 cup chopped cilantro
• 1 pound ground pork
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 20 corn husks, soaked in warm water for 30 minutes

Instructions:

1. In a large bowl, whisk together the masa harina, baking powder, and salt.
2. Add the lard or shortening and stir until the mixture is crumbly.
3. Gradually add the broth, stirring until the dough comes together.
4. Stir in the onion, bell pepper, tomato, and cilantro.
5. In a separate bowl, combine the ground pork, chili powder, cumin, salt, and pepper.
6. Spread 1/4 cup of the masa dough in the center of each corn husk.
7. Top with 1 tablespoon of the ground pork mixture.
8. Fold the husks in half and secure with a toothpick.
9. Place the tamales in a steamer basket and steam for 1 hour, or until the masa is cooked through.
10. Serve hot with your favorite toppings, such as salsa, sour cream, or guacamole.

Enjoy!

Tips:

• To make your own corn husks, simply remove the husks from fresh corn cobs and soak them in warm water for 30 minutes.
• If you don’t have a steamer, you can cook tamales in a covered pot over low heat. Just make sure that the water doesn’t touch the tamales.
• You can experiment with different fillings for your tamales. Some popular options include chicken, beef, pork, beans, cheese, and vegetables.
• Tamales can be frozen for later. Just let them cool completely before wrapping them tightly in plastic wrap and freezing them for up to 3 months.