Mexican tamale technique

Not yet written for this entry.

Tamales are one of the oldest prepared foods in the Americas — masa dough filled with meat, cheese, chillies, or sweet fillings, wrapped in corn husks or banana leaves, and steamed. The technique centres on properly preparing the masa: lard (or vegetable shortening) is beaten until fluffy, then mixed with masa harina and broth until the dough is light enough to float in water. This 'float test' is the traditional indicator of properly aerated masa. Different regions of Mexico have distinct tamale traditions: Oaxacan tamales in banana leaves are large and flat, Northern Mexican tamales in corn husks are smaller and cylindrical, sweet tamales use pink-coloured dough with raisins and pineapple.

Not yet written for this entry.

Not yet written for this entry.