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Tamale is an anglicized version of the Spanish word tamal (plural: tamales). [2] Tamal comes from the Nahuatl tamalli. [3] The English "tamale" is a back-formation from tamales, with English speakers applying English pluralization rules, and thus interpreting the -e-as part of the stem, rather than part of the plural suffix-es. [4]
Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough made from ground nixtamalized maize.It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.
Related to alcapurria, tamales, hallacas, and guanimes, pasteles were originally made by the indigenous people of Boriquen (Puerto Rico). [citation needed] Tainos made masa from cassava, yautía and squash. The masa was then filled with beans, fruit, chilies, corn, nuts, meat, fish and wrapped in corn husk. [citation needed]
Tamales make an excellent Christmas dinner or a tasty snack to eat during your holiday travels. Some food explorers like to top their tamales with tomatillo sauce or red chile sauce.
"Americans usually think tamales are filled with meat and wrapped in a dried corn husk," says chef Alex Stupak. "But I've seen them both sweet and savory, with fillings and without, and wrapped in ...
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Cuban tamales do not use nixtamal masa. They use fresh corn and sometimes fine ground corn is added as a thickener, they are flavored with sofrito (green peppers, tomatoes garlic, salt cilantro, lard, white pepper, achiote or bijol) most often the protein is pork although others are not unusual and some will use hot peppers such as "aji guaguau ...