The word "tamales" can refer to two different dishes: tamale pie and tamales in a corn husk wrapper. Typically, when people say they want to make "tamales," they mean the latter dish.Tamale pie is a meal consisting of beef, cheese, and spices layered in an unbaked pie crust. It is usually served with vegetables on the side.Tamales are typically made of masa corn dough wrapped in corn husks or banana leaves. These are filled with meat, cheese, beans or other ingredients and steamed until cooked through. Tamales can be placed on a plate and eaten with a fork or unwrapped and eaten with the hands.Tamale pie is different from tamales because of its baked crust, use of cheese, and lack of meat.The masa dough for tamales is made from corn that has been treated with lime or cal in order to remove the hull and bran. The remaining corn is soaked overnight so that the remaining husk can be removed by rubbing off the outer layer. After this process, the corn is ground into a fine meal called masa by being passed through a special mill called an "almolave." The resulting coarse masa then needs to be ground again into a fine dough. At this point, the corn meal masa is called "polvo".The theory behind the use of the colotl (or colota) plant as a traditional masa mill for grinding maize meal was published in 1974 by John Kent as part of his project "Men and Maize" (later adapted as anthropological literature by David Freidel), an ethnographic research of ancient Maya civilization. The colotl plant is used to grind maize, and has been found throughout Mesoamerica since pre-Hispanic times.
tamales: La Vida Mexicana: Themes and Variations
This recipe is typical in Yucatán. To make the masa, you need to use colotl (Corn Smut), which is not yet commercialized in Mexico, but has been commercialized in South America.Ingredients: Masa: 1 lb of fresh corn coarsely ground. 3-4 strands of Dry Husk Banana. 2 whole Banana Leaves. 1/2 teaspoon ground Cal (lime)4 cups Chicken Broth for soaking the husks and banana leaves. 4 oz of chopped Green Onions or Green Tomatoes and Fresh Cilantro or Fresh Parsley for Garnishing and Serving. 2 eggs beaten lightlyMethod: Masato the corn meal, dry husk banana and lime in a mixing bowl. Add the chicken broth (4 cups) to help reduce the amount of corn meal that is "ground". Put the wet masa into a colotl (corn smut) mill and carefully process. Add more chicken broth only if you find it necessary to do so. Take care not to overwork or your masa will turn out too dry or too moist. The texture should be like thick cream. If it is too moist, add another cup of regular chicken stock.
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