"Tamal" redirects here. For the city in Ghana, see Tamale, Ghana. For other uses, see Tamal (disambiguation).
Tamales
Wrapped and unwrapped tamales oaxaqueños (from Oaxaca, Mexico) filled with mole negro and chicken
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
Cookbook: Tamales
Media: Tamales
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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.
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]
Tamales served to honor the birth of a child. (Florentine Codex)
^Daniel., Hoyer (2008). Tamales (1st ed.). Salt Lake City, Utah: Gibbs Smith. ISBN 9781423603191. OCLC 199465927.
^"tamale". English–Spanish Dictionary. WordReference.com. Archived from the original on 2020-06-21. Retrieved 2016-02-26.
^"nacatamal". Real Academia Española. Archived from the original on 2018-03-17. Retrieved 2018-04-08.
^"Origin and Meaning of Tamale". Online Etymology Dictionary. Archived from the original on 16 July 2022. Retrieved 25 November 2018.
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