Thinking about preparing tamales may seem complicated and time consuming, but our recipe for Corn tamal it’s perfect for filling a quick and easy craving.
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Traditional corn tamale recipe
- fifteen shelled corn
- 1 Sugar cup
- 1 oil Cup
- fifteen corn husks
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- Grind the corn kernels with the sugar and a pinch of salt. Add the oil in the form of a thread until it is fully integrated and forms a paste.
- Scoop a tablespoon of the mixture onto a corn husk. Close it and repeat the process with each of the leaves.
- Cook the tamales in the steamer for approximately 40 minutes or until you notice that their content comes off the leaf.
- Serve them hot.
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CURIOSITIES OF TAMALES TO SAVOR
- Its name comes from Nahuatl Tamalli, which means “wrapped.”
- According to archaeologists, they have existed since 100 BC.
- The Mexica used to stuff them with turkey, frog, axolotl, fish, fruits, squash, and beans.
- In pre-Hispanic times it was customary for the mother-in-law to give tamale to the newly married woman.
- There are around 500 different recipes throughout Mexico.
- It was believed that when preparing the dough you have to sing so that the tamales do not turn sour.
- It is also said that if there is a crying child or woman nearby, they must be taken out of the kitchen because the tamales are salted.
- The sheet to wrap them depends on the region, it can be made of: corn, banana, maguey and even avocado.
- They are popular in different Latin American countries, such as Guatemala, El Salvador and Colombia.
- The tradition of eating tamales on Candlemas day arose as a mixture of the pre-Hispanic tradition of the beginning of the planting season and the religious festival of the candles.
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