Tamale
Traditional Mesoamerican dish / From Wikipedia, the free encyclopedia
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A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves.[1] The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Course | Main course |
---|---|
Place of origin | Guatemala and Mexico |
Region or state | Mesoamerica |
Main ingredients | Corn (maize) masa, banana leaves, Corn husks |
Variations | Corunda, Guajolota, Uchepos, Zacahuil |
Similar dishes | Humitas, pamonha, Hallaca |
This article should specify the language of its non-English content, using {{lang}}, {{transliteration}} for transliterated languages, and {{IPA}} for phonetic transcriptions, with an appropriate ISO 639 code. Wikipedia's multilingual support templates may also be used. (November 2021) |
Tamale is an anglicized version of the Spanish word tamal (plural: tamales).[2] Tamal comes from the Nahuatl tamalli.[3] The English "tamale" is a back-formation from tamales, with English speakers applying English pluralization rules, and thus interpreting the -e- as part of the stem, rather than part of the plural suffix -es.[4]