What kind of dish is this?

This is a Mexican dish that wraps meat and vegetables in corn flour and steams.
Born in Mexico and Guatemala, today it is eaten throughout the Americas.

Name

・Tamale ＝ wrapping
※Nahuatl language

History

There is not a lot of data on this dish, but it is a dish that seems to have existed around 5,000 BC.
It was a sacred dish for Aztecs, Mayans and Incas. On the other hand, it has also been loved as a nutritious portable food.
Various records were recorded in the 16th century, when Spain landed.
For example,
・Aztecs provided tamales stuffed with beans, meat and pepper.
・It is a time-consuming dish, so only special people eat it. But during the festival, ordinary people also eat.
That is.
Although it is a dish that is often eaten during festivals and celebrations even today, it is loved as a sacred yet familiar dish, such as sold at markets.
By the way, this dish was introduced throughout Latin America following indigenous people’s immigration, and was also brought to the Philippines and Guam by Spain.
※The name and the method of making differ depending on the country.

Others

Tamales are made with many people and there is one aspect of cooking that deepens interaction with people.
This time I understood this meaning by making it myself.
I made it with a very simple recipe, but it takes a lot of time to make it with a traditional recipe.
A lot of time-consuming dishes are made, so it will be possible to interact with people as a result.
By the way, it has a light and dry texture.
Thanks to those who gave me information about this dish.

Recipe of Tamale

Local recipe with some adjustments of mine.

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Prep Time 30

Cook Time 1 10

Total Time 1 40

Course Main Course

Cuisine Mexican

Servings 6 pieces

Ingredients

No.1

300 g corn meal(Masa)
1 tsp paprika powder
1 tsp cumin
1 tsp chilli powder
1 tsp salt
1 tsp pepper
5 tbsp melted lard
3 tbsp melted butter
150 ml chicken stock

Others

Free Prepare your favorite ingredients with your favorite seasonings.
Free favorite sauce

Instructions

Mix corn meal, paprika powder, cumin, chilli powder, salt, pepper, lard, butter and chicken stock. Until slightly firm and creamy.
Put number 1 on aluminum foil about 3 tbsp per foil. Spread lightly on the edge 1/4 of the aluminum foil.
Put your favorite ingredients on it.
Wrap the filling. Roll them up. Fold the leftover pieces.
Steam for 30-60 minutes.
Put your favorite sauce.
Finish.