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Like most of the rest of Mexican cooking, the cuisine of Chiapas is mostly a blending of indigenous and Spanish ingredients and cooking techniques. Chiapan cooking is still heavily influenced by the indigenous, especially the use of native herbs such as chipilín, a fragrant, thin leaved plant used most often in tamales and soups and hoja santa ...
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]
Tamales feature a filling and are wrapped in corn-based masa dough and steamed in corn husks. Tamales come in sweet and savory versions, some spicy and some bland. Versions with pork or chicken with a salsa or mole sauce are the most popular, along with a version called "rajas" that are filled with strips of poblano chili pepper and cheese.
These tamales are a staple of western Guatemalan cuisine which are favored over the typical tortilla. Tamalitos de chipilín and tamales de loroco are other variants of tamales de masa that have ingredients added to the mix. Paches are a kind of tamal made from potatoes instead of corn. Bollito are similar to tamales, but filled with beans ...
In other regions of Central America it is also called corn tamal. In some regions in South America these tamales are called humitas, and recipes may call for spices, raisins, and other sweet ingredients such as cajeta blanca, arequipe, dulce de leche, and manjar.
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.
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. It is dried and powdered into a flour form called harina de maíz or masa harina.
Salvadoran chicken tamales. El Salvador is known for different types of tamales, which are usually wrapped in plantain leaves. These tamales include: Tamales de elote (fresh corn cakes) Tamales pisques (tamales stuffed with black beans) Tamales de pollo (tamales stuffed with chicken and potatoes) Ticucos ("travelers' tamales")