Tamales from Coco: Mexican Tradition at Home

Tamales from Coco: Mexican Tradition at Home

In Coco, tamales are an integral part of the Mexican Day of the Dead (Día de los Muertos). The Rivera family makes them for the festive table, and they connect the living with the departed. Tamales are more than food.

History and origin

Tamales are one of the oldest foods of Mesoamerica: the Aztecs and Maya prepared them before the Common Era. Masa dough made from corn flour is filled with meat, cheese or chilli, wrapped in corn husks or banana leaves and steamed.

Key ingredients

For tamales you need: masa harina (corn flour for tamales), lard or vegetable oil, stock, salt, baking powder. Filling: braised pork in red chilli sauce (guajillo, ancho). Soak the corn husks in water for 30 minutes.

How to cook at home

The right consistency for masa: it should hold its shape but remain soft. Test: drop a small piece into a glass of water — if it floats, the dough is ready. Steam tamales standing upright, open end up, for 1–1.5 hours.

This recipe will transport you to the atmosphere of your favourite film or series right at your dining table.