Tamales De Maíz

Introduction to Tamales De Maíz

Tamales are a traditional dish with roots deeply embedded in Latin American culture, particularly within Mexican cuisine. They are believed to have been made as early as 5000 BC. Tamales De Maíz specifically come from the word 'tamal', derived from the Nahuatl word 'tamalli' which means 'wrapped'. These delicious parcels consist of a masa made from nixtamalized corn, which is then filled and wrapped in corn husks before being steamed.

The tamale holds special cultural significance, often associated with festive occasions and communal gatherings. Over the centuries, the tamale has evolved with various regional adaptations both in the filling and the ingredients used. Tamales De Maíz are versatile and can include a wide array of fillings such as meats, cheeses, and vegetables.

Ingredients

• Corn masa - 2 cups
• Chicken stock or vegetable stock - 2 cups
• Lard - 1/2 cup, melted
• Baking powder - 1 teaspoon
• Salt - 1 teaspoon
• Corn husks - (about 20 pieces), soaked in warm water
• Shredded chicken - 2 cups
• Salsa verde or roja - 1 cup
• Cheese, crumbled or shredded - 1 cup (optional)

Preparation

Preparing the Masa

Start by placing the corn masa in a large mixing bowl. Slowly add the chicken stock or vegetable stock, stirring continuously until it reaches a pliable consistency. Next, mix in the lard, baking powder, and salt. Knead the mixture by hand until it becomes light and fluffy.

Preparing the Corn Husks

Take the corn husks that have been soaked in warm water for about 30 minutes to make them pliable. Gently separate the corn husks and pat them dry on a clean towel.

Assembling the Tamales

To assemble, spread about 2 tablespoons of the prepared masa in the center of each corn husk, leaving space at the edges. Place a spoonful of shredded chicken over the masa, and add a drizzle of either salsa verde or roja. Optionally, sprinkle some cheese on top.

Fold the sides of the corn husk inward, enclosing the filling, and fold the bottom end upward. The top should remain open.

Cooking Process

Place a steamer basket in a large pot and add enough water to just reach the bottom of the basket. Stand the tamales upright in the steamer with the open ends facing up. Cover and steam the tamales on medium heat for about 1 to 1.5 hours. To ensure even cooking, periodically check the water level and add more boiling water as necessary. For precise timing, set a cooking timer.

Serving Suggestions

Tamales De Maíz are typically served warm, fresh from the steamer. They can be accompanied by additional salsa or enjoyed with sides such as rice, beans, or a fresh salad. Consider offering a selection of fillings and sauces at a tamale party for an authentic experience.