The tamale has evolved from a “walk-around” food to a delicacy. The proper way of eating tamales is by using a knife, a fork and a plate sitting at dining table with a gathering of family and friends. Tamales originated over 10,000 years ago from Mexico and central America, where it was once a staple food for land travelers and now gradually has become a celebratory food eaten at Christmas and other special occasions. Preparation of tamales is time consuming and all the families have their own methods for making, filling and wrapping the tamales that have passed down through the generations. First we must know about what tamales actually are then we can come to the point that how they are eaten.
Composition of a tamale
Typically a tamale consists of three essential parts:
- Wrapping: The wrapping consists of a soaked corn husk although sometimes banana or agave leaf is also used.
- Masa: Masa is corn mash, that is made with water and lime. Fat from lard or vegetable shortening is usually added which works as a binder. Experts recommend the filling ratio of 60 percent masa and 40 percent filling. If time is slant, then tamales just constitute of masa stuffed in wrapping.
- Filling: Filling is prepared traditionally with marinated meat like chicken, beef or pork that is shredded and is topped with salsa and cheese and is wrapped inside the outer cover. Now a days vegetarian tamales are also made with a filling of vegetable and beans.
Mostly corn husks are considered ideal for tamales, as they are thin and porous and allow the steam to ■■■■■■■■■ the skin adding a fine flavor to the filling. Leaves of banana or agave do not serve this purpose. The husks are available in dried form from most Latin American markets. The husks after bringing from stores are soaked in hot water for about 30 minutes to soften them, this makes them flexible. These are spread out on a tray before the filling is being prepared.
Making of masa and fillings
Masa is usually made from a special type of corn mash that is not a corn meal and is known as “masa” or “maseca”. It is sold in bags and is specially milled for tamales. To make masa its required quantity is placed in a mixing bowl and salt, chili powder, paprika and garlic powder is added. I is mixed well with hands before the addition of oil and broth.
It is tested by dropping a piece of the masa into water. If it is too thick the masa doesnot float. In this case more broth is added and the test is tried again until the masa is ready. It should be thin and light. The masa is then spread into the husk.
The filling is made with any marinated meat that has been sautéed and drained. The meat is shredded and the masa is topped with it. Salsa, cheese or any condiment of choice is added. Then the tamale is wrapped securely in the husk and is steamed for at least two hours at low heat.
The proper way to eat tamales
The first thing to do before eating tamale is opening the husk that reveals the masa and filling. This is now topped with red or green salsa and cheese as liked by the eater, some sour cream, chopped tomatoes with guacamole can be added as well. Traditionally tamales are served with beans and rice and a nice, cold beer is the best combination.
If you are a street food lover, in the absence of any utensils a tamale can be squeezed like a tube of toothpaste letting the filling to meet your mouth. That was the ancient way of eating in 8000 B.C., and certainly some traditions never die.
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