Tamal
(Tamale, Tamales)
Tamal is a Mexican dish dating back to the Aztecs, consisting of corn masa dough with a filling that can be either savory or sweet, steamed and wrapped in corn husks, leaves, or banana leaves. The tamales are traditionally accompanied by atole, a masa drink.
Even though it is common for Mexican food to be served with a variety of sauces and salsas, tamales are the exception because they are usually eaten plain and simple without any sauces, although it is not a rule set in stone. One of the first records of tamales dates back to the 1550s when the Spaniards were served the dish by the Aztecs who made them with beans, meat, and chiles.
Today, the fillings can be anything from beans to chicken, fish, pork, hard cooked eggs, pumpkin seeds or squash. Tamales rojo (red tamales) are filled with shredded meat such as beef or pork in a red chili sauce. Tamales verde (green tamales) have the same meat and a different sauce made from sour, green tomatillos. Tamales dulce, the sweet variety, is filled with dried fruits such as raisins or berries. Read more
Hot and flavorful tamales vary by region. In Culiacan and Sinaloa, they like them with sweet brown beans, pineapple, and corn. In Oaxaca, tamales are drizzled with the regional speciality called black mole, and in Yucatan, there is a variety with a filling consisting of chicken, tomato, and achiote.
Whatever the variety, tamales have a special place in the colorful Mexican cuisine and culture.
Types of Tamal
Part of
Torta de tamal
Torta de tamal or guajolota... Read more
Serve with
Mole
Mole is a family of rich Mexican sauces and the national dish of the country. The base usually contains Mexican chile peppers which are ground in molcajete - ... Read more
Guacamole
Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles,... Read more
Curtido
Curtido is a flavorful relish from El Salvador, consisting of fermented cabbage. It is sometimes affectionately called El Salvadorean sauerkraut due to the similarities ... Read more
Recipe variations
Tamal Criollo
READY IN 2h 40minDiscover the flavors of Lima with this tamal criollo recipe, adapted from Peru Travel, Peru's official tourism website. This recipe involves blending corn, chicken, eggs, olives, and the warmth of mirasol ají peppers and wrapping it in corn husks or banana leaves. Steamed to perfection and accompanied by salsa criolla sauce, these tamales offer a taste of Peru's traditional cooking in every bite.
Tamalitos Verdes (Green Tamalitos)
READY IN 1h 25minTamalitos verdes are a vibrant and traditional dish from the region of Piura in northern Peru, known for their rich green color and aromatic flavor. This dish transforms white corn, cilantro, and optional spinach into a luscious dough, which is then delicately wrapped in corn husks and steamed to perfection. Serve with the tangy salsa criolla.
Tamales Chinchanos
READY IN 2d 6hThe Tamales Chinchanos are a unique culinary feature from the city of Chincha, Peru. Unlike other tamales, they are known for their square shape and are traditionally tied with six turns, three on each side. The following is the authentic tamales chinchanos recipe. It calls for a combination of pork leg and jowl, white corn, peanuts, a blend of Peruvian ají peppers, and some pisco to make the filling. The extensive preparation includes grinding corn soaked for two days, making annatto lard, and simmering meats to perfection, then wrapping everything in banana leaves and steaming in a deep pan.
Tamal de Quinua
READY IN 1h 20minExplore the nutritious world of Andean cuisine with this Tamal de Quinua recipe, a delightful twist on the traditional tamale that substitutes the usual corn masa with quinoa, an ancient grain revered for its health benefits. This dish offers a light yet satisfying filling of seasoned chicken, fragrant with panca pepper and garlic, all bundled in a corn husk with a slice of boiled egg and an olive. Serve with a tangy salsa criolla.
Tamales Cusqueños (Sweet Tamales)
READY IN 2h 45minSavor the sweetness of the Andes with Tamales Cusqueños, a delightful treat from the heart of Cusco. This recipe features giant white corn, a staple grain of the region, enriched with sugar, vegetable shortening, and a hint of vanilla to make a dough studded with raisins and wrapped in corn husks; these tamales are steamed to a delicate tenderness, offering a comforting, sweet spin on the traditional savory tamale.
Tamal Authentic recipe
Discover the flavors of Lima with this tamal criollo recipe, adapted from Peru Travel, Peru's official tourism website. This recipe involves blending corn, chicken, eggs, olives, and the warmth of mirasol ají peppers and wrapping it in corn husks or banana leaves. Steamed to perfection and accompanied by salsa criolla sauce, these tamales offer a taste of Peru's traditional cooking in every bite.
WHERE TO EAT The best Tamal in the world (according to food experts)
Tamal festivals
