Serious Facts On Tamales
Tamales have a long history dating back to the Aztecs. They called the tamales, tamalli. In the Aztec language the word means “wrapped food”. They were made in different sizes and shapes in dishes and often served at festivals and ceremonies. The dough was awfully laborious to make. The Aztecs would cook the tamales by burying them under hot coals. Once the Spanish conquistadores arrived, the Aztecs cooked the tamales in underground pits, or exposed pots.
The exterior of the tamale is dough with the guts being the filling. Tamales have a variety of fillings which include beef, pork, and green corn. Many Mexicans add other major igredients. Chicken and pumpkin are also common fillings. Sweet tamales will include raisons and cinnamon. Sometimes you might even find fruit tamales. Once the tamales are made, it is wrapped up in corn husks. After being wrapped, they can be steamed in a kettle.
Tamales are becoming very popular in the United States. Fillings besides the typical flavors in Mexico are popular. You’ll find meat, and another filling that consists of corn that’s like creamed corn. Tamales are found at many Xmas dinners in the North American Southwest. In the Southwest the tamales will have a flavorsome meat filling that’s meat or pork and served with a chili con carne sauce. Tamales are easy to eat, and do not leave a mess. Americans are also enjoying them for dinner. Some greengrocers carry them in the frozen section along side tacos and burritos. The best way to eat tamales is when just out of the steamer. You can taste all of the spices and flavor. If warmed up, they will be delightful.
Another version of the tamale can be found in Arizona and Southern California. It is often known as the green corn tamal. Do not think the green means that there’s something up with the corn ; it actually means “fresh”. The tamal consists of fresh white corn that is mixed with a variety of cheeses. It is then laid out with a piece of green chile. It is then wrapped up in the corn husk and steamed. Another area in the US that enjoys tamales is the Mississippi Delta. It became known when in the 1900s Mexican workers introduced the food to the African workers in the cotton fields in the South. They tamales have are known as “hot tamales” there and are made with corn meal instead of masa.
Tamales take plenty of preparation to make, so they became more of an important day food. They are common for celebrations on Day of the Dead, and Christmas. Many times, families gather together and make the tamales so it doesn’t take as much time as it might if somebody did it alone.
Tamales bring fond memories to people who would eat them all their lives. They’re handy to eat and most of all, succulent! Tamales have a long rich history. If you’d like to taste an authentic Mexican food, give tamales a try. When you’ve, you’ll see why many folks can’t eat just one or two at one sitting.
David Cook Arizona State Fair ‘LIE’ Picture 1449
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