A popular Mexican dish consisting of steamed dough wrapped and cooked inside a corn husk is called a tamale (plural: tamales). Tamales are a traditional Mesoamerican dish that have been eaten in Mexico for thousands of years. They are made from masa (corn dough) that is filled with various ingredients, wrapped in either corn husks or banana leaves, and then steamed. Tamales are both a staple food and a celebratory dish in Mexico, eaten year-round for breakfast, lunch, and dinner.
History and Origins
Tamales have a long history dating back to pre-Columbian Mesoamerican civilizations such as the Aztecs, Mayans, Olmecs, and others. The word “tamale” comes from the Nahuatl word “tamalli” which means wrapped. Tamales were an important part of the diet in Central America and Mexico for millennia. Maya murals from around 100 AD depict tamales as an offering and the Aztec empire used tamales as traveling provisions for their armies.
When the Spanish arrived in the 1500s, they adopted tamales as a food staple. Over the centuries, tamales spread from Central America to various Latin American countries. Each region developed its own variations with different masa textures, wrappings, and fillings. Tamales have evolved into one of the most iconic Latin American dishes and an important part of Mexican cuisine.
Ingredients
The main ingredients in tamales are:
Masa: The dough used to make tamales is called masa. It starts with dried maize (corn) that has been cooked in limewater, a process called nixtamalization that makes the corn easier to grind. Once dried, the maize is ground into a fine dough or masa.
Lard or vegetable shortening: Fat is incorporated into the masa to give it a soft and pliable texture. Traditionally, lard (pork fat) is used but vegetable shortening can be substituted to make vegetarian tamales.
Broth or stock: Some liquid, like chicken or beef broth, is added to moisten the masa.
Corn husks or banana leaf: The masa dough is spread onto large dried corn husks which are folded and tied to make the tamale packets. In tropical areas, banana leaves may be used instead.
Fillings: Tamales are filled with a wide variety of ingredients such as shredded meat, cheeses, chilies, vegetables, beans, sauces, and more.
Seasonings: Spices like garlic, cumin, oregano, pepper, adobo, and onion are used to flavor the masa and fillings.
Types of Tamales
There are countless variations of tamales throughout Mexico and Latin America. Some of the most common types of Mexican tamales are:
- Tamales rojos – Filled with shredded beef or pork and red chile sauce.
- Tamales verdes – Filled with chicken, pork, or cheese and tomatillo-based green salsa.
- Tamales dulces – Sweet tamales with raisins, coconut, pumpkin, and fruit fillings.
- Tamales de elote – With sweet corn kernels in the masa and the filling.
- Tamales rajas – Filled with strips of roasted poblano pepper and cheese.
- Tamales oaxaqueños – Banana leaf-wrapped tamales from the Oaxaca region, often with mole fillings.
Regional variations include tamales from states like Oaxaca, Michoacán, Jalisco, Veracruz, and more. The possibilities for different tamale recipes are endless!
Making Tamales
Making tamales from scratch is labor intensive but rewarding. Here is an overview of the traditional process:
Preparing the masa dough: First, dried corn kernels are cooked in water and lime and then ground to a smooth dough. Lard or shortening is whipped into the masa until light and fluffy. Broth and seasonings are added to taste.
Preparing the fillings: Meat fillings are simmered with chile sauce, spices, and vegetables until tender. Bean pastes and cheese fillings are also common.
Assembling the tamales: Corn husks are soaked and dried. The masa is spread on the husk, the filling placed in the center, then the husk is folded into a rectangular package and tied shut.
Steaming: The tamales are placed vertically, open end facing up, in a steamer pot or bamboo basket. They are stacked tightly and steamed for 1-2 hours until the masa is firm.
Serving: The cooked tamales are unwrapped from the husk before eating. They can be served for any meal accompanied with salsa, cheese, crema, beans, rice, and more.
Nutrition
Tamales are packed with nutrients. Here is the nutritional profile for a 100g serving of pork tamales:
| Calories | 167 |
|---|---|
| Protein | 6g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sugar | 1g |
| Fat | 7g |
As you can see, tamales provide a good balance of protein, carbs, and fat. The nixtamalization process increases the availability of nutrients and amino acids in the corn. Tamales made with lard have monounsaturated and saturated fats. Fillings contribute additional vitamins and minerals.
Cultural Significance
Beyond just a tasty food, tamales hold deep cultural meaning in Mexico:
- They have been an important food of Mesoamerican civilizations for thousands of years.
- Making tamales is a communal family tradition often done for holidays and special occasions.
- Certain tamales are associated with celebrations like Day of the Dead, Christmas posadas, and more.
- Street vendors selling tamales wrapped in colorful paper are a ubiquitous sight.
- Regional pride is associated with local tamale styles, like Oaxaca’s famous mole negro tamales.
- In some places, tamales are still used ritualistically as ceremonial offerings.
- They represent the blending of indigenous corn-based cuisine with Spanish influences after colonization.
For Mexicans, tamales are more than just a meal – they are a meaningful part of culture, celebrations, and family tradition. The huge diversity of recipes reflects the country’s regional diversity.
Where to Find Tamales
Tamales can be found all over Mexico. Here are some of the best places to try authentic tamales:
- From street vendors – Follow the smell of steaming tamales on any city street corner.
- Local markets – Many towns have a daily market with tamale stands.
- Restaurants and fondas – Order tamales for breakfast, lunch or dinner.
- Home cooking – The best place is always in a Mexican home, especially around the holidays.
- Festivals – Look for tamale festivals celebrating regional recipes.
- Oaxaca – Famous for intricate mole negro tamales.
- Michoacán and Jalisco – Try corundas – triangular tamales in banana leaves.
- Veracruz – Tamales stuffed with olives, fish, and unique ingredients.
- Yucatán – Find tamales colored with annatto seed and buried in the ground to cook.
Part of the fun is sampling the incredible diversity of tamales across Mexico.
How to Make Tamales
To make classic tamales at home:
Ingredients:
- 2 cups masa harina
- 1⁄2 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 Tbsp salt
- 1 cup chicken or beef broth
- Corn husks
- 2 cups shredded pork shoulder
- 2 ancho chilies, soaked and pureed
- 1 onion, chopped
- 3 garlic cloves
- Cumin, oregano to taste
Instructions:
- Whisk together dry masa, lard, baking powder and salt.
- Gradually add in broth until a thick dough forms.
- Soak corn husks in water for flexibility.
- Simmer pork with spices, onion, garlic until tender.
- Puree chilies into a sauce.
- Spread 2-3 Tbsp masa on each husk, add pork and top with chili sauce.
- Fold up husk and tie with string to seal.
- Stand tamales upright in steamer basket, cover, and steam for 1 hour.
Enjoy authentic homemade tamales! Adjust fillings and spice to taste.
Conclusion
Tamales are a cherished staple of Mexican cuisine with a rich history dating back millennia. More than just a food, they represent family tradition, regional diversity, indigenous culture, and identity. With a masa dough stuffed with savory meats, cheese, chilies and more, then wrapped and steamed in corn husks or banana leaves, tamales are complex in flavor. They can be found all across Mexico, from Oaxaca to Veracruz, Michoacán to Yucatán, served on streets, in homes, festivals and restaurants. With many different regional varieties, tamales are a delicious symbol of Mexico.