It is no doubt that Tamales continue to be a delicacy in most of the world. Perhaps this is the best legacy of the Mayan civilization. The masa (corn based dough) boiled in leaf rapper stuffed by meat, vegetable, or spices depending on the taste of the chef is what makes up a tamale. The first phase in making tamale is in the making of dough. While traditional dough is usually from corn, there is no restriction on the choice of dough. However; different cultures have different sizes, ranging from 15 inches to smaller inches. Tamales are usually stuffed with filler. Given the high nutritional content and low fat, they are the perfect option for a healthy meal. Usually banana leaves are preferred as the leaf rapper given their relative abundance globally. After completion of mixing the corn flour with water paste to form dough, usually chicken, pork, fruits or vegetables are laid on the flat dough. After this, there is the rolling of the dough to cover the filler. The leaf rapper then covers the dough; this is done to avoid the boiling water eroding the dough. Strings are used to fasten the leaf cover tightly to make it water tight. The tamale is left to boil ensuring both the filler and the dough get proper heating. Upon proper boiling, till most of the green leaf cover turns almost brown, the tamale is removed from the boiling water. The tamale depending on individual preferences can be served hot or cold. However, it is important to note that tamales are often served during important life occasions like birthdays, weddings, or even during festivities like Christmas. One undeniable fact is that depending on the geographical location, tamale recipes are variant. While the fillers may differ, size and mode of preparation, the general preparation procedure remains intact. The Texas Tamale Warehouse (888) 825-4113 http://www.texaslonestartamales.com/category/106
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