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A tamale (Spanish tamal, from Nahuatl tamalli), is a traditional Native American food consisting of steam-cooked corn dough (masa) with or without a filling. Tamales can be filled with meats, cheese (post-colonial), and sliced chillis or any preparation according to taste. The tamal is generally wrapped in a corn husk or plantain leaves before cooking, depending on the region from which they come. Image File history File links Size of this preview: 599 × 599 pixel Image in higher resolution (1799 × 1800 pixel, file size: 265 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tamale ...
Image File history File links Size of this preview: 599 × 599 pixel Image in higher resolution (1799 × 1800 pixel, file size: 265 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tamale ...
For the Spanish language as spoken in Mexico, see Mexican Spanish. ...
For other uses, see Native Americans (disambiguation). ...
This article is about the maize plant. ...
Masa, or masa nixtamalera, is a fine maize dough made from masa harina, ground hominy flour. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
(For a general meaning see Colony) The Colonial Era is most commonly used to describe the period in history where Europeans, in particular, of The Old World began to colonize the The New World of The Americas. ...
For other uses, see Chili. ...
The term husk is mostly used to refer to the leafy outer covering of an ear of maize (corn) as it grows on the plant. ...
This article is about the fruit. ...
Their essence is the corn meal dough made from hominy (called masa), or a masa mix such as Maseca, usually filled with a sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Tamales were developed as a portable ration for use by war parties in the ancient Americas, and were as ubiquitous and varied as the sandwich is today. The diversity of native languages in the pre-Hispanic America led to a number of local words for the tamal, many of which remain in use. Hominy or nixtamal is dried, treated maize (corn) kernels. ...
Masa, or masa nixtamalera, is a fine maize dough made from masa harina, ground hominy flour. ...
Gruma SAB de CV (NYSE: GMK, BMV: Gruma) is the largest manufacturer of corn flour and tortillas in the world[1]. Its brand names include Maseca, Mission (or Misión, in Mexico), and Guerrero. ...
This article is about the maize plant. ...
This article is about the food item. ...
 A batch of tamales in the tamalera Image File history File links Download high resolution version (1280x960, 455 KB) Tamales mexicanos 25-dec-2004 Pixeltoo 22:32, 23 Mar 2005 (UTC) File links The following pages link to this file: Tamale ...
Image File history File links Download high resolution version (1280x960, 455 KB) Tamales mexicanos 25-dec-2004 Pixeltoo 22:32, 23 Mar 2005 (UTC) File links The following pages link to this file: Tamale ...
Tamales in Latin America
Tamales are a favorite quick dish in Mexico, where street vendors can be seen serving them from huge, steaming, covered pots (tamaleras). In some places like Mexico City, the tamal is often placed inside a wheat bread roll to form a torta de tamal, which is substantial enough to keep the breakfaster going until Mexico's traditionally late lunch hour. Nickname: Location of Mexico City Coordinates: , Country Federal entity Boroughs The 16 delegaciones Founded c. ...
The most common (and traditional) filling is pork or chicken, in either red or green salsa or mole. Another very traditional variation is to add sugar to the corn mix and fill it with raisins or other dried fruit and make a sweet tamal (tamal de dulce). Since the cooking of tamales is traditionally done in batches of tens if not hundreds, and the ratio of filling to dough (and the coarseness of the filling) is a matter of discretion, there are commonly a few "deaf", or filling-less, tamal (tamal sordo), which might be served with refried beans and coffee. Instead of corn husks, banana leaves are used in tropical parts of the country such as the states bordering the Gulf of Mexico, Oaxaca, Chiapas, Veracruz, and the Yucatán Peninsula. These tamales are rather square in shape, often very large— 15 inches (40 cm) or more— and thick; a local name for these in Southern Tamaulipas is zacahuil. To the south, banana-leaf tamales are also common in the neighboring Central American countries. Another less-common variation is to use chard leaves, which can be eaten along with the filling. Note: This page or section contains IPA phonetic symbols in Unicode. ...
Mole (MOH-leh, IPA: /ˈmo. ...
Raisins Percentages are relative to US recommendations for adults. ...
Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a dehydrator. ...
For other uses, see Coffee (disambiguation). ...
Catedral de Santo Domingo The Free and Sovereign State of Oaxaca or simply Oaxaca is one of the 31 states of Mexico, located in the southern part of Mexico, west of the Isthmus of Tehuantepec. ...
Location within Mexico Municipalities of Chiapas Country Mexico Capital Municipalities 118 Largest City Tuxtla Gutiérrez Government - Governor Juan José Sabines Guerrero ( PRD) - Federal Deputies PRI: 7 PRD: 5 - Federal Senators PRI: 1 PRD: 1 PVEM: 1 Area Ranked 8th - Total 74,211 km² (28,653 sq mi) Population (2005...
Location within Mexico Country Capital Municipalities 212 Largest City Veracruz Government - Governor Fidel Herrera Beltrán (PRI) - Federal Deputies PRI: 6 PAN: 11 PRD: 2 Convergencia: 2 - Federal Senators PRD: 1 PAN: 1 Convergencia: 1 Area Ranked 11th - Total 71,699 km² (27,683. ...
The Yucatán peninsula as seen from space The Yucatán Peninsula, in Southeastern Mexico, separates the Caribbean Sea from the Gulf of Mexico. ...
Tamaulipas is a state in the northeast of Mexico. ...
For other uses, see Chard (disambiguation). ...
To make a full meal, the tamal is often accompanied by atole, hot chocolate, or champurrado. In El Salvador, Costa Rica, Honduras, Nicaragua and Colombia they are wrapped in plantain leaves, and there are several varieties, including tamal de gallina, tamal pisque, and tamal de elote. They are generally large, similar in size to the tamales of southeastern Mexico. Traditional cornstarch-based Mexican hot drink. ...
For other uses, see Chocolate (disambiguation). ...
Champurrado is a chocolate-based atole. ...
This article is about the fruit. ...
In Guatemala and Honduras, in addition to the El Salvador versions, there are tamales without filling which are served as the bread or starch portion of a meal:
- Tamal de elote (made with yellow corn, sometimes with a sweet taste)
- Tamalito de chipilín (made with Chipilín, a green leaf)
- Tamal blanco (simple, made with white corn)
During Christmas holidays, tamales of corn flour are a special treat for Guatemalans. The preparation time of this type of tamal is long, due to the amount of time required to cook down and thicken the rice flour base. Binomial name L. Corn (Zea mays L. ssp. ...
In Panama, tamales are considered one of the main national dishes. The Panamanian tamal is fairly large. The most common fillings are chicken, raisins, onions, tomato sauce, and sometimes sweet peas. Rarely you see pork versions. Another variation is tamal de olla, which is cooked in a pot and then served directly onto plates. Tamales are usually served for all special occasions, including weddings and birthday parties, and are always found on the Christmas dinner table.
Peruvian tamales tend to be spicy, larger, and are wrapped in banana leaves. Common fillings are chicken or pork, usually accompanied by boiled eggs, olives, peanuts or a piece of chilli pepper mainly in Lima, the capital city. In other cities tamales are smaller and wrapped in corn husks. They differ from the tamales made in Lima in that they use white corn instead of yellow corn as people in Lima do. Another version is called humita. It can be salted or sweet. Sweet ones have raisins, vanilla, oil, sugar. Salty ones can be filled with cheese (queso fresco) or chicken. Humitas are cooked in the oven or in the pachamanca. This article or section does not cite its references or sources. ...
The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ...
Wikimedia Commons has media related to: Humita Humitas are a Native American dish from prehispanic times, and a traditional food in Argentina, Chile, Ecuador and Perú. They consist of masa harina and cooked corn, slowly cooked in oil. ...
Queso blanco is a soft, unaged white cheese. ...
Pachamanca Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones, of lamb, mutton, pork, chicken or guinea pig, marinated in spices. ...
Tamales are also found in Colombia, where there are several varieties (including most widely known tolimense as well as boyacense and santandereano). Like other South American varieties, the most common are very large compared to Mexican tamales - about the size of a softball - and the dough softer and wetter, with a bright yellow color. A tamal tolimense is served for breakfast with hot chocolate, and may contain large pieces of cooked carrot or other vegetables, whole corn kernels, rice, chicken on the bone and/or chunks of pork. A related food is the envuelto or bollo, which is cooked in a corn husk, and actually resembles a typical Mexican tamal more closely. Tamales in Santander are often called hayacas, as they are in neighboring Venezuela. Soft ball is also a sugar stage Softball is a team sport popular around the world but especially in the United States. ...
For the beverage, see Hot chocolate. ...
This article is about the cultivated vegetable. ...
For other uses, see Rice (disambiguation). ...
This article or section does not adequately cite its references or sources. ...
For other uses, see Pork (disambiguation). ...
Ecuador has a variety of tamales and humitas, they can be filled with fresh cheese, pork, chicken or raisins. Ecuadorian tamales are usually wrapped in corn husk or achira (aka Canna) leaves. Nacatamales are also tamales. See nacatamal. Raisins Percentages are relative to US recommendations for adults. ...
Species 19 classified species, see list below Canna (or Canna lily, although not a true lily) is a genus of nineteen species of flowering plants, the only genus in the family Cannaceae. ...
The tamal is also a staple in Belize, where it is also known (in English) by the Spanish name bollo. Confusion with the nomenclature also leads to the plural form being used as a singular: thus, "a tamales" rare. Rare is a term used to denote low numbers or abundance. ...
Tamales are also found in the Dominican Republic. Instead of tamales they are known as pastillitos, not to be confused with the Latino word Pastel, which is Spanish for cake. For other uses, see Cake (disambiguation). ...
Tamales in the United States The plural is tamales, and this is the form of the word most often seen in the United States among Latinos, with the singular frequently given as tamale, which is considered to be grammatically incorrect, at least to the ears of spanish speakers. Tamales have acquired mainstream popularity in the United States. However, the Mexican tamale is the most common version known and consumed in the United States by non-Hispanic Americans. The tamales can be filled with pork or with beef. Another popular filling is corn (partially mashed, like creamed corn). Tamales are popular as Christmas meals in the southwestern states of the United States, where there is a large concentration of Hispanic families. A basic modern southwestern tamal contains a spicy meat filling, usually shredded pork or beef, and is often served with a chili con carne sauce. This article needs additional references or sources for verification. ...
For the Brazilian pop singer, see Latino (singer). ...
A bowl of creamed corn Creamed corn is a side dish of the cuisine of the Midwest and has now become a common part of American cuisine, typically sold canned by firms such as Del Monte Foods. ...
For other uses, see Pork (disambiguation). ...
For other uses, see Beef (disambiguation). ...
A bowl of chili con carne with beans and tortilla chips. ...
The green corn tamal (green, meaning "fresh") is made with fresh white corn, often mixed with cheese, then lined with a long green chile slice before it is rolled and wrapped in a husk. Then the husks are steamed. Although the Arizonans (Tucson), claim to be the originators of this tamal, the base of it remains to be Mexican, and its popularity extends to southern California.
The tamal is a staple food along the Mississippi Delta, locally known as "hot tamales". It grew in popularity in the early 1900s when Mexican farmworkers introduced it to black workers in the cotton fields in the deep South. Hot tamales in the Delta are more typically made with corn meal instead of masa. The Mississippi hot tamale features (possibly as sexual innuendo) in the well-known, cryptic song "They're Red Hot by early Delta blues singer Robert Johnson. The shared flood plain of the Yazoo and Mississippi Rivers The Mississippi Delta is the distinct northwest section of the state of Mississippi that lies between the Mississippi and Yazoo Rivers. ...
Masa, or masa nixtamalera, is a fine maize dough made from masa harina, ground hominy flour. ...
Theyre Red Hot is a song by the Red Hot Chili Peppers, from their 1991 album Blood Sugar Sex Magik. ...
Robert Leroy Johnson (May 8, 1911 – August 16, 1938) is among the most famous Delta Blues musicians and arguably the most influential. ...
Tamales have taken on a new direction in recent years as Nuevo Latino and New World chefs such as Rick Bayless bring new diversity to this ancient food. Rick Bayless Rick Bayless is a chef who specializes in traditional Mexican food with modern interpretations. ...
Tamales in the Caribbean Another variation of the tamale is the pastelle found on the islands of Trinidad and Tobago. It is a Spanish derivative from the days when Trinidad was a colony of Spain and thus it shares many similarities with its Latin American counterparts. Pastelles are wrapped in banana leaves for cooking and have a rectangular shape that is roughly 6″×3″×½″ (15×8×1.2 cm) in dimensions. The shell is made of cornmeal and the filling commonly consists of well-seasoned ground beef or chicken and prunes, raisins, capers, and olives. The result is a rich contrast of sweet, savoury, and salty flavours. It is a staple favorite of the Christmas holiday seasonal foods on the islands, rarely if ever seen during the rest of the year. It is served for breakfast, as a supplement to other meals such as lunch and dinner, or on its own as a simple snack along with other, seasonal favorites such as sorrel (roselle). Image File history File links Wikibooks-logo-en. ...
Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...
This article is about a type of political territory. ...
Roselle is the name of several places in the United States of America: Roselle FUCKING, TOILET Roselle, Sexy Party Time , New Penis and of an archeological site in Tuscany, Italy: Roselle Alternatively, Roselle is the name of a kind of plant: Roselle (Plant) Alternatively this is the name of an...
In Cuba, before the 1959 Revolution, street vendors sold Mexican-style tamales wrapped in cornhusks, typically made without any kind of hot chile seasoning in order to accommodate the milder Cuban taste. The fact that Cuban tamales are identical in form to those made in Mexico City suggests that they were brought over to Cuba during the period of intense cultural and musical exchange between Cuba and Mexico, between the 1920s and 1950s. A well-known Cuban song from the 1950s, "Los Tamalitos de Olga," (a cha-cha-cha sung by Orquesta Aragón) celebrated the delicious tamales sold by a street vendor in Cienfuegos. A peculiarly Cuban invention is the dish known as tamal en cazuela, basically consisting of tamal masa with the meat stuffing stirred into the masa, then cooked in a pot on the stove to form a kind of hearty cornmeal porridge. The cha-cha-chá is a style of Cuban dance music. ...
Orquesta Aragón is a Cuban charanga band which was formed on 30 September 1939 by double bassist Orestes Aragon Cantero. ...
Corn-husk wrapped tamales are also popular in southeastern Cuba.
In Puerto Rico there is the "guanime." It is made with yellow corn meal, coconut milk and a pinch of sugar, wrapped in a banana leaf, and boiled. There is no stuffing. Similar to the stuffed tamal are pasteles, but pasteles are not made with cornmeal masa, but with other locally obtained ingredients, such as plantain, cassava/yuca, and so on. Pasteles, pronounced Pas-TEL-les, is a traditional Puerto Rican dish similar to a tamale. ...
See also Not to be confused with Tex-Mex, which is often referred to as Mexican food in the U.S. Mexican food is a style of food that originated in Mexico. ...
Honduran Cuisine combines the food of the indigenous Maya-Lenca population with Spanish food, Mexican food etc. ...
Pamonha is a traditional Brazilian food. ...
Lotus leaf wrap, also called chicken with glutinous rice, or lo mai gai, is a kind of southern Chinese food. ...
Pasteles, pronounced Pas-TEL-les, is a traditional Puerto Rican dish similar to a tamale. ...
In Venezuelan cuisine, an hallaca (alt. ...
Zong, zongzi, or Chinese rice dumplings are a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. ...
Banh Chung wrapped in banana leaf Bánh chưng is a Vietnamese food consisting of glutinous rice in a square shape wrapped in banana leaves and stuffed with mung beans, fatty pork, and black pepper. ...
Lo mai gai (literally glutinous rice chicken), also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese food. ...
Bánh tét is a Vietnamese cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a meat or vegetarian filling (such as mung beans), then steamed. ...
Sarma in cabbage leaves Sarma (Turkish, sarma; Southern Slavic, Ñарма or sarma; Romanian, sarmale; Arabic يبرق yabraq) is the name of a grape, cabbage or chard leaf roll common to Southeastern Europe and adjacent areas. ...
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