If you have had a good one, you know just what I am talking about.
Tamales can be traced back as early as 5000 BC. They served as a nutritious and portable food for Aztec, Mayan, and Incan warriors.
Tamal is the Spanish singular use of the word are pockets of corn dough with a savory filling and typically wrapped in corn husks or banana leaves.
The pockets are steamed and eaten traditionally served with Atole a
masa drink.
Masa in Spanish means dough.
The masa is made from field corn, called maiz blanco or cacahuazintle which was dried, treated with a lime water solution, then grind
Commercial Masa para Tamales - Maseca makes a "instant" masa product made specifically for tamales.
Tamale "aficionados" would probably have apoplexy at the thought but for those of you who don't have access to fresh tamale dough, and don't choose to wade through the process, it is an alternative.
Contrary to what is found in most American-Mexican restaurants, most tamales are not served with a sauce, but rather simple and plain.
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