Tamale: Traditional Mexican Christmas Dish
The Mexican holiday season brings with it a variety of typical dishes for family gatherings. One traditional dish that is sure to be included is a variety of the tamale. One chef said “They say tamales can’t miss Christmas.” Tamales are filled with different stews and can be piquant or sweet and everything in between. While historians don’t agree on which culture invented tamales, it is generally believed to originate in the central region of Mexico and spread from there throughout the rest of America.
Tamal (Nahuatl tamalli, which means wrapped) is a generic name given to several Native American dishes usually prepared with corn dough wrapped in leaves of corn, banana, bijao, maguey, avocado or even aluminum foil. Tamales may or may not be filled with meat, vegetables, chilli, fruits, sauce, etc. In Mexico there is a huge diversity of tamales recipes. Each region and state has certain types of tamales. It’s estimated that there are between 500 and 5,000 types across the country. It is a very popular dish and some experts estimate the consumption of tamales in hundreds of millions per year.
Tamales are an important part of the Mexican diet and they are very popular in the Christmas holidays as well as other special celebrations. A common type of tamale accompaniment is green or red sauce, pork, or chicken. The great demand of tamales has led to the birth of companies dedicated to tamale production and sale, such as the Flor de Lis tamales (long tradition), Emporio and Tamalli tamales, in the style of the center of the country, or the Chata tamales of the state of Sinaloa.
What makes the tamale such a special addition to the family holiday gathering is that it takes so long to prepare. Oftentimes the women gather the day before to assemble the entre. “My family loves tamales so I made eight per person- and we have more than 20 in our family!” explained a neighbor. Before preparing, it is necessary to soak the corn leaves in salted water for an entire night, so that they can be easily handled. If the leaves are banana, it’s necessary boil them in salted water for three to five minutes, until dark and bright. The camaraderie of the cooks adds to the enjoyment of the tamale.
It is unanimous that the best Mexican tamales for the season are those that are homemade with patience, dedication and a touch of love. Whether you try your hand at making tamales or are lucky enough to have a neighbor share theirs, this filling entree is delicious!