Tamales are a traditional dish that originated in Mexico.
They are made by filling a corn husk with a savory or sweet filling, then wrapping it and steaming it. Tamales can be made with a variety of fillings, including meat, vegetables, and cheese. They are often served with salsa, sour cream, or guacamole.
The history of tamales is long and complex. They are believed to have originated in Mesoamerica, and were first made by the Maya and Aztec peoples. Tamales were an important part of the diet of these cultures, and were often used as a way to store food. Tamales were also used as a way to offer sacrifices to the gods.
Tamales were introduced to Europe by the Spanish, and they quickly became popular there. Spanish colonists brought tamales into North America, and were introduced to the United States as it acquired territory from Mexico, and they have become a popular dish in many parts of the country.
Today, tamales are enjoyed by people all over the world. They are a delicious and versatile dish that can be made with a variety of fillings. Tamales are a great way to enjoy a taste of Mexico or Central America.
Here is a simple recipe for beef tamales:
- 1 pound ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 1 can (15 ounces) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (10 ounces) corn husks
- 1 cup masa harina
- 1/2 cup chicken broth
- 1/4 cup vegetable oil
- Shredded cheese, for topping
- In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Add the onion and green pepper to the skillet and cook until softened.
- Stir in the tomato sauce, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Rinse the corn husks and soak them in warm water for 30 minutes.
- In a medium bowl, combine the masa harina, chicken broth, and oil. Stir until a smooth dough forms.
- Spread a thin layer of the masa dough on the center of a corn husk. Top with a spoonful of the beef filling.
- Fold the sides of the corn husk up and over the filling.
- Place the tamales in a steamer basket and steam for 30 minutes, or until the masa is cooked through.
- Serve hot with shredded cheese.