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1. Hot Tamalesforyour enjoyment.
The historyof tamales
Differentvariationsof hottamale
Tamalesare a traditional Mesoamericandishwhichismade of astarchy doughwhichisusuallycorn
basedthat can eitherbe steamedorboiled inaleaf wrapper.The leaf wrappingisremovedbeforeyou
can eat the Tamale,hottamaleshave beentracedback to ancientMaya andAzteccivilizations. Tamales
can be filledwithmanydifferentkindsof stuffing,like meats,cheeses,fruitfillings,vegiesandchiliesor
differentcombinationsdependingontaste.The liquidthatthe tamalesare cookedincan alsobe
seasonedtotaste.
There are differentvarietiesof hottamale all linkedtotheirdifferentregionsaswithall Mexicanfood,
to name a few,the Veracruzwhichismade fromcorn andpork and seasonedwithhojasanta.The
Oaxaca theyare large tamaleswrappedinbananaleaveswhichgetsspicedwitharegional speciality.
The Monterreyprefersa smallersize hottamale filledwithshreddedmeatandredchillies,thishot
tamale ismade by the use of bothrough andsmoothdough.For the Yucatan use favoredseasoninalot
of the tamalesfromthisregionare amazinglylarge andrequiresittobe cookedineithera pitor inan
oven.A smoothgroundmasa is usedforthe doughand are filledwithchickenandporkor evena
combinationof the two.
Each kindof tamale usesa type of doughmade from corn,the besttamalescome frommexicocity
where one can indulge inwhiteandspongytamales.There are alsoadditionstothe tamale doughwhich
adds tothe flavor,fatsinthe line of porklard or evensome butterwill dofine,saltisaddedtoenhance
the flavorof the corn.