A tamale (Spanish: forex , Nahuatl: tamalli ) is a traditional Mesoamerican dish made from period or dough (flour, and usually corn based), steamed with corn husks or banana leaves. The packaging is discarded before meals. Tamale can be filled with meat, cheese, fruits, vegetables, chili or any preparations that suit your taste, and both filling and cooking fluids can be seasoned.
Video Tamale
Origin
Tamales originated from Mesoamerica as early as 8000 to 5000 BC.
The preparation of tamales may have spread from indigenous cultures in Mexico and Guatemala to all of Latin America. According to the archaeologists Karl Taube, William Saturn and David Stuart, tamales may date from 100 AD. They found pictorial references in the Mural San Bartolo, in PetÃÆ'Â nn, Guatemala.
Aztec and Maya civilizations, as well as Olmeca and Tolteca before them, used tamales as an easy portable meal, for hunting trips, and for traveling long distances, as well as supporting their army. Tamale is also considered sacred because it is the food of the gods. Aztecs, Maya, Olmeca, and Tolteca all consider themselves to be corn and tamales to play a big part in their rituals and festivals.
Maps Tamale
Etymology
The only Spanish of tamales is foreshadow from tamalli from the ancient Nahuatl language used by the Aztecs. The English word tamale is different from the Spanish word with the final vowel.
Mexico
Ancient Mexico
Aztec
In the pre-Columbian era, the Aztecs ate tamales with these ingredients: turkey, flamingo, frog, axolotl, pocket gopher, rabbit, fish, turkey egg, honey, fruit, pumpkin and nuts, as well such as without charging. Aztec tamales are different from modern tamales by not adding fat.
One of the most important rituals for the Aztecs is the Atamalcualiztli feast (eating tamales water). This ritual, which is held every eight years for a whole week, is done by eating tamales with no seasonings, spices, or stuffing that allows corn freedom from overwork in the usual tamale cooking methods.
Mayas Pre-Columbus
In the pre-Columbian era, Mayans ate tamales and often served them at parties and festivals. The classical Maya hieroglyphs for tamales have been identified in pots and other objects derived from the Classical Era (200-1000 CE), although they may have eaten earlier. While tortillas are the basis for contemporary Mayan diets, there is very little evidence for tortilla production among the Maya Classical periods. The lack of griddles in archaeological records suggests that the main dietary ingredients of the Mesoamerican diet may have been tamales, cooked, masses wrapped with herbs of corn dough. Tamale is cooked without the use of ceramic technology and therefore the tamale form is considered to precede the tortilla. The similarities between the two corn products can be found in both the ingredients and the preparation techniques and linguistic ambiguities shown by the term pan-Mayan wa referring to the basis, corn products consumed daily that may refer to tortillas or tamales.
Modern Mexico
In Mexico, tamales begin with dough made from nixtamalized corn (hominy), which is called mass , or mixed period , such as Maseca, and lard or vegetable butter. Tamales are generally wrapped with corn husks or banana leaves before they are steamed, depending on their home range. They usually have sweet or savory contents and are usually steamed until hard.
Tamale-making is a ritual that has been a part of Mexican life since pre-Hispanic times, when patches and special forms are set for each particular festival or event of life. Today, tamales are usually filled with meat, cheese or vegetables, especially chili. Preparation is a complex, time-consuming and excellent example of Mexican communal cooking, where this task usually falls to the women. Tamales is a favorite comfort food in Mexico, eaten both as breakfast and dinner, and often accompanied by atole or champurrado and arroz con leche (rice with milk) or native corn based drinks. Street vendors can be seen serving them from large pots, steaming, closed ( tamaleras ) or ollas .
The most common patches are pork and chicken, either in green or green salsa or mole . Another traditional variation is to add pink sugar to the corn mixture and fill it with raisins or other dried fruits and make sweet tamal de dulce . In general, some deaf "greedy" or without content, tamales ( tamales sordos ), may be served with boiled peanuts and coffee. Recently Pepper pepper and Monterey Jack cheese (chile con queso) tamales has become a favorite recipe.
Cooking tamales is traditionally done in batches of dozens or sometimes hundreds, and the fill dough ratio (and the roughness of filling) is a matter of preference.
Instead of corn husks, bananas or banana leaves are used in parts of the tropical country, such as Oaxaca, Chiapas, Veracruz, and YucatÃÆ'¡n Peninsula. The tamales are somewhat square-shaped, often very large - 15Ã,¼ (40Ã,¼ cm) - and these larger tamales are commonly known as "pibs" on the YucatÃÆ'¡n Peninsula. Another very large type of tamale is zacahuil , made in the Huasteca region of Mexico. Depending on its size, zacahuil can feed anywhere between 50 and 200 people; they are made during festivals and holidays, for quinceaÃÆ' Â ± eras, and on Sundays for sale in the market. Another less common variation is to use chard or avocado leaves, which can be eaten together with the contents.
Tamales became one of the representatives of the Mexican culinary tradition in Europe, becoming one of the first samples of the culture conquered by Spanish conquerors back to Spain as evidence of civilization, according to Fray Juan de ZumÃÆ'¡rraga.
Tamale is usually eaten during celebrations such as Christmas, Day of the Dead, Las Posadas, La Candelaria Day (February 2) and Mexican Independence Day.
Central America
In Belize, El Salvador, Guatemala, Costa Rica, Honduras, Nicaragua and Panama, tamales are also covered with banana leaves. The period is usually made of size (dented corn in the US, not sweet corn, called elote ).
In Guatemala, Belize, El Salvador, and Honduras, unoccupied tamale is served as portions of bread or starch:
- Tamal de elote (made with yellow corn, sometimes with sweet or dried)
- Tamal de chipilÃÆ'n (made with chipilÃÆ'n, green leaves)
- Tamal blanco (simple, made with white corn)
During the Christmas break, tamales made with cornmeal are special foods for Guatemala and Honduras. This type of tamale preparation time is long, because of the amount of time it takes to cook and thicken the flour base.
Guatemala
Guatemalan cuisine is known especially for its hundreds of tamale varieties; Some of the popular ones include tamales de gallina (chicken), tamales dulces (sweet), and tamales de elote (in Costa Rica, this name can also refers to the type of corn pastry). In Guatemala, various tamales are called tamales colorados , which have the contents of chicken or pork and tomato-based sauce ( recado ), then colorado i>, which means 'reddening'. Tamales colorados may also contain olives, red peppers, plums or raisins, capers, and almonds.
Belize
The tamale is a staple in Belize, where it is also known as the Spanish bollo or dukunu , green corn tamale.
Nicaragua
Nicaragua has a large form known as nacatamales.
Panama
In Panama, where they are considered one of the main national dishes, the tamales are quite large. The most common patches are chicken, raisins, onions, ketchup, and sometimes sweet pea. Pigs are also used. Other variations are the fortune en olla , or the potted pot, which is just a tamal mixture, not wrapped either in plantains or banana leaves, and served directly from the pan to the plate. Tamales are usually served for all special occasions, including weddings and birthday parties, and are always found at the Christmas dinner table.
Costa Rica
Tamales in Costa Rica vary according to region and season. The most famous are varieties of Central Valley and Guanacaste. One type of tamale, mudos tamales (mute tamales) is usually served during certain celebrations throughout the year. Sweet tamales and corn tamales are very popular during Holy Week. Tamales in Costa Rica are usually eaten with Salsa Inglesa (English sauce), usually Salsa Lizano, locally prepared Worcestershire sauce.
South America
One version of tamale, called humita , was found in Argentina, Chile, Ecuador, Bolivia, and Peru. It can be tasty or sweet. The sweet ones have raisins, vanilla, oil, and sugar; which is salty can be filled with cheese ( queso fresco ) or chicken. Argentina
Tamale is found in northwest Argentina (Jujuy province, Salta, Catamarca and TucumÃÆ'¡n). Tamales salteÃÆ' Â ± os is made with slices of boiled lamb or pork head, and corn flour wrapped in chalas . Tamales jujeÃÆ' Â ± os uses minced meat, corn and red peppers.
Ecuador
Ecuador humitas can be filled with fresh cheese, pork, chicken or raisins, and they are usually wrapped in corn husk or leaf achi (canna). Humitas cooked in the oven or at pachamanca . They are not tamale by Peruvian and Argentine standards. In Chile, the food known as humitas is almost identical to tamales .
Peru
In Peru and Bolivia tamales tend to be spicy, large and wrapped in banana leaves. In Lima, the common patch is chicken or pork, usually accompanied by boiled eggs, olives, peanuts or a piece of chili. In other cities, the tamale is smaller, wrapped in corn husk and using white instead of yellow corn.
Brazil
In Brazil, a similar meal is called "pamonha", but more like humita than tamale, and has different origins.
Venezuela
In Venezuela, another variant similar to tamale is called hallaca , which is also a popular dish in Ecuador. They are wrapped in banana leaves and filled with stews that may contain beef, chicken, pork, almonds, raisins, and olives. They are traditionally eaten for Christmas. Also, the Venezuelan bollos is similar to tamale, wrapped in corn husk, stuffed with chili or plain, and eaten as a side dish.
Colombia
In Colombia, they are wrapped in banana leaves. Some varieties include the best known tolimense , as well as boyacense and santandereano . Like other South American varieties, the most common is huge compared to Mexican tamales - about the size of softball - and the dough is softer and moist, with a bright yellow color. A tamal tolimense is served for breakfast with hot chocolate, and may contain large chunks of cooked carrots or other vegetables, whole corn kernels, rice, chicken in bone and/or pork chunks. The related foods are envuelto and bollo limpio made from corn, cooked in corn husk, and resemble a closer Mexican tamale but have simpler or no fill fillings at all as they often served to accompany a variety of foods, and bollo de yuca made from yuca flour, also cooked with corn husk, eaten with butifarra and sour milk (known in this country as suero costeÃÆ' Â ± o ).
Caribbean
Cuban
In Cuba, before the 1959 Revolution, street vendors sell Mexican-style tamales wrapped in corn skins, usually made without spicy spices. The identical Cuban Tamale in the form made in Mexico City shows they were brought to Cuba during an intense cultural and musical exchange between Cuba and Mexico, between the 1920s and the 2000s.
A famous Cuban song from the 1950s, " Los Tamalitos de Olga ", (cha cha cha-cha sung by Orquesta AragÃÆ'³n) celebrates the delicious tamales sold by street vendors in Cienfuegos. A typical Cuban invention is a dish known as tamal en cazuela , essentially consisting of tamales of the past with stuffing meat stirred into the times, then cooked in a pan on the stove to form a kind of delicious grits..
Dominican Republic
In the Dominican Republic, they are called pasteles en hoja , and they are traditionally (but not exclusively) eaten for Christmas. The dough is usually made of plantains, although sometimes cassava is also used; replenishment of meat is usually ground beef, but chicken and pork are also common. They are wrapped in banana leaves, tied with string, and steamed. In Santo Domingo, some restaurants sell it, as well as street vendors. They are very popular in nearby San Cristobal town.
Trinidad and Tobago
In Trinidad and Tobago, it's called
At CuraÃÆ'§ao, Bonaire and Aruba, it is called "Ayaka" in Papiamento. The name is derived from the Venezuelan "Hallaca". Usually eaten with Christmas. They are made with cornmeal and there are various types of stuffing, usually consisting of tomato-based sauces with meats such as chicken, tuna or beef. Fruits, nuts, capers, olives, etc. can be added depending on the family recipe and the type of meat used. Ayakas are usually wrapped in banana leaves.
United States
Tamale has been eaten in the United States since at least 1893, when they were featured at the Colombian World Fair. The traditions of sellers of tamales are documented in early twentieth-century blues music. They are the subject of the famous 1937 "They Red Hot" blues/ragtime song by Robert Johnson.
While Mexican-style tamales and other Latin American styles are featured in ethnic restaurants throughout the United States, there are also some indigenous styles.
Choctaw and Chickasaw make a dish called Banaha that can be filled or not (usually) typically stuffing (ranging from nothing, fried bacon, turkey, deer, beans, and vegetables like onions, potatoes, pumpkin and sweet potatoes can be filled or mixed with time and steamed in corn trash
Cherokee tamales, also known as peanut bread or "broadswords", are made with hominy (in the case of Cherokee, the time is made from corn boiled in water treated with lime-wood ash) and peanuts, and wrapped in green leaves of leaves or leaves of large trees and boiled, similar to pre-Columbian peanuts and tamales of meatless periods still prepared in Chiapas, central Mexico, and Guatemala.
In the Mississippi Delta, African-Americans develop spicy tamales made from corn flour (not age), boiled with corn skin. In northern Louisiana, tamales have been created for several centuries. The Spanish presidio was named Los Adaes in 1721 in modern Robeline, Louisiana. The descendants of the Spanish settlers from central Mexico are the first tamalee makers to arrive in the eastern United States. Zwolle, Louisiana, has a Tamale Fiesta every year in October.
In Chicago, a unique tamale made from corn flour extruded in paper sold at a Chicago-style hot dog.
Around the beginning of the 20th century, the name "pai tamale" was given to meat pies and casseroles made with cornstarch crust and typical tamale fillings arranged in layers. Although characterized as Mexican food, these forms are unpopular in Mexican American culture where individually wrapped styles are preferred.
The Indio International Tamale Festival held every December in Indio, California has received two Guinness World Records: the largest tamale festival (120,000 people present, 2-3 December 2000) and the world's largest tamale, more than 1 foot (0.3 m) in diameter and 40 feet (12.2 m) in length, created by Chef John Sedlar. The Guinness Book of 2006 calls the festival "the biggest cooking and culinary festival in the world."
Philippines and Guam
In the Philippines and Guam, which is ruled by Spain as a province of Mexico, various forms of "tamale" exist. Some are made with dough derived from ground rice and filled with spiced chicken or pork with the addition of nuts and other spices such as sugar. In some places, such as Pampanga and Batangas provinces, tamales are wrapped in banana leaves, but sweet corn varieties from the Visayas region are wrapped in corn husks similar to sweet corn tamales from Southwest America and Mexico. Due to the work involved in tamale preparation, they usually only appear during special holidays or other major celebrations. Various recipe recipes practically disappear under the stresses of modern life and the convenience of fast food. Several tamale varieties are also found in the Philippines. Tamales, tamalis, tamalos, pasteles, are different varieties found throughout the region. Some are sweet, some are tasty, and there are sweet and savory. Most of it is wrapped in banana leaves and made of rice, either wheat or soil and cooked with coconut milk and other spices, they are sometimes filled with meat and seafood, or plain and have no stuffing. There are certain varieties, such as tamalos, made from sweet honey wrapped in corn husk or leaves. There are also timeless varieties, such as tamalis, made with small fried fish wrapped in banana leaves and steamed, similar to tamale de charal from Mexico, where small fish are cooked whole with spices and seasonings wrapped in corn husk for no time. The number of varieties has unfortunately shrunk over the years so that certain types of tamales that were once popular in the Philippines have been lost or just memories. The varieties found in Guam, known as tanie guiso, are made with maize and wrapped in corn husk, and as is the case with Filipino tamales, is clear evidence of the effect of galleon trade occurring between the ports of Manila and Acapulco.
See also
References
Source of the article : Wikipedia
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