Tamal

A tamal (plural tamales) is a traditional Mesoamerican dish made from masa, a dough derived from ground nixtamalized corn. The dough is mixed with fat, broth, and seasonings, then spread or formed around a filling such as meats, cheese, beans, vegetables, or chilies. The assembled mass is wrapped in a leaf wrapper and steamed or boiled until firm. Tamales are typically eaten hot and can be served with various sauces or salsas.

Masa is the core ingredient, but fillings and seasonings vary widely by region. Common fillings include pork, chicken, or turkey, often with peppers or mole; vegetarian versions may feature cheese, beans, corn, or vegetables. Sweet tamales exist as well, made with sugar or honey and fillings such as fruit, nuts, chocolate, or raisins. The texture ranges from soft and moist to firm, depending on the dough and cooking time.

Leaf wrappers are central to tamals. In Mexico and the southwestern United States, corn husks are common, imparting a distinctive aroma. In many Central American, Caribbean, and Andean regions, banana leaves or other plant leaves are used. The leaf not only protects the masa during steaming but also concentrates flavor.

Tamales hold cultural significance beyond daily meals, featuring prominently in festivals, religious celebrations, and family gatherings. Varieties and names differ by country and region, reflecting local ingredients and culinary traditions, but the basic concept of masa dough with a filling, wrapped and steamed, is shared across many communities.