Tamales

For this weeks blog I wanted to share with you another one of my favorite foods found often on southwestern menus, the tamale.



There are many versions of the tamale ranging from the original Native American tamale to tamales in Latin America and the Caribbean. Tamales vary in their ingredients and the way they are prepared, basically they are made from a corn dough called masa that is filled with meat or cheese, rolled in a corn husk (Mexico and the Southwest) or a banana leaf (Latin America and the Caribbean) and then steamed. Tamales can be sweet,salty, or spicy. Some countries add raisins, pumpkin, or other varying ingredients. But the tamales I like best are the ones found in Northern Mexico and the Southwestern United States. They can be mild or spicy and are made with a corn masa,which can be white corn or yellow corn. They are most often filled with a shredded beef filling and a green olive is placed in the middle before they are rolled and steamed. Green corn tamales are made with white corn masa, green chiles, and cheese. They tend to be sweeter than the spicy beef tamales, but both are delicious.


Tamales are traditionally made by the dozens at Christmastime and New Year here in the Southwest. I tried making them myself one Christmas and I found out how much work goes into making them. You definitely need strong arms to make the masa, and a lot of patience. But more experienced tamale makers may have a different view, so I did a little searching and found a great site that takes you step by step through the tamale making process. So , if you are feeling adventurous, then click here.