Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn dough with a savory or sweet filling and typically wrapped in corn husks or banana leaves. The packets are steamed and eaten traditionally served with Atole (masa drink). Contrary to what is found in most American-Mexican restaurants, most tamales are not served with a sauce, but rather simple and plain.
Tamales date back to pre-Colombian (before Columbus) Mexico and possibly even further. No history of the tamale would be complete without discussing the process of "nixtamalization". Nixtamalization is the processing of field corn with wood ashes (pre-Colombian) or now with "cal, slaked lime". This processing softens the corn for easier grinding and also aids in digestibility and increases the nutrients absorbed by the human body.
Nixtamalization dates back to the southern coast of Guatemala around 1200 - 1500BC where kitchens were found equipped with the necessities of nixtamal making. We have found no specific references to the making of tamales at this time.
It is well documented by Friar Bernardino de Shaagun in the 1550's that the Spaniards were served tamales by the Aztecs during their first visits to Mexico. (America's First Cuisine's - Sophie D. Coe). Tamales were made with beans, meats and chiles and cooked on the open fires as well as on comals.
The most common wrapper for a tamal is the dried corn husk. There are many other variations including fresh corn husks, fresh corn leaves, banana leaves (fresh or frozen) as well as the membrane from a type of agave plant. In other variations leafy Swiss chard or chaya leaves are used to hold the masa morsels.
Each style of tamal uses a very specific type of masa (corn dough). The best of the best comes from the Mexico City region where the tamales are white and spongy.
The filling for the tamal can be anything from squash or beans, to fish, chicken, beef, pork, pumpkin seeds, hard cooked eggs, even dove breast. Other more exotic ingredients are alligator tail or iguana.
Probably one of the biggest challenges new tamale makers face is the task of spreading the masa onto the corn husk. Commonly you'd just use the back of a spoon to spread the dough.
There are many ways to wrap a tamale and again, the style will vary in different regions of Mexico. In fact, you don't always need to tie tamales. The purpose of tying is to make sure the tamal stays folded while it is steaming.
