Tamales: Mexican Parcels in Corn Husks

Tamales: Mexican Parcels in Corn Husks

Tamales are one of the oldest dishes of Mesoamerica: masa dough with a filling, wrapped in corn husks and steamed. A Christmas dish for all of Mexico.

History of the dish

Tamales were made by the Aztecs, Maya and other Mesoamerican peoples thousands of years before the Conquest. They were taken on journeys, to war, on hunting trips — perfect portable food. Today they are a symbol of Christmas and family gathering.

Key ingredients

Masa: corn masa harina, stock, lard (or butter), salt, baking powder. Filling: braised pork with poblano sauce or chicken with green chilli. Corn husks (dried, soaked).

How to cook at home

The masa should be moist and fluffy — test: a ball of dough should float in water. Spread a thin layer on the husk, add filling, fold. Steam vertically for 60–90 minutes.