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Tamales Premium PD Recipe

I have simplified the technique, eliminated the pork lard, and reduced the cook time using a pressure cooker to allow you to have ten perfectly cooked hot tamales on the table within the hour. The tamal traces back to the Ancient Maya People who prepared them for feasts and used them as portable food to support their armies when traveling. Traditionally they are made of starchy corn-based dough filled with vegetables, chiles, fruit, meat or cheese and wrapped in a leaf and steamed. My Mexican girlfriends back in Chicago enjoy making tamales wrapped in cornhusks on Christmas Day. The entire family, including mothers, brothers, sisters, fathers, nieces and nephews, surround the table to fill and roll 200 of them. It is a special family gathering to visit, laugh and catchup on all the latest gossip. This tradition is very special and tamales offer them more to unwrap than just presents on Christmas. The holiday is not complete without unwrapping cornhusks filled with masa and delicious fillings. I have included both a traditional cornhusk version and the tropical tradition from Veracruz and the Yucatan Peninsula of wrapping them in leaves. This variation is perfect for anyone who is having a hard time finding dried cornhusks or that would like to increase the greens in their diet.

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