A tamale (tamal in Spanish) is a traditional Mesoamerican dish made from a dough (masa) made with nixtamalized corn, which is steamed in a corn husk or banana leaves. Anyone who has ever visited Mexico already knows about their delicious tamales. Tamales come in sweet and savory flavors and can be filled with meats, seafood, cheeses, fruits, vegetables, herbs, spices, and chilies. The leaf wrapping can be discarded or used as a plate. Food cooked in leaves is one of my favorite things so I usually use it as a plate.
Although the exact origin of the tamal is unknown, it is known that the dish has a history of more than 7000 years. Its history dates back to the pre-Hispanic era and it was traditionally prepared for the great festivals in which the fertility of the earth was celebrated and appreciated or in ceremonies to honor the dead. The term tamal comes from Náhuatl tamalli meaning “wrapped food.” It was the original takeout that was carried by soldiers into war, due to its easy portability. There are hundreds of varieties of tamales originating from the Mayan, Inca, and Aztec cultures, and they are eaten from Mexico to southern Argentina. They even get a mention in the chronicles of the Jesuit Bernabé Cobo, in the 17th century.
In Ecuador, what’s known in Mexico as a tamale is called a humita; white corn dough steamed in a corn husk and usually filled with fresh farm cheese. Some days there’s a guy who runs around on a motorbike selling them for afternoon snacks, three for $1.25. They’re really good with a little smear of Vegemite. Love me some fusion food…
An Ecuadorian tamale is made from green plantain bananas and can be filled with pork, chicken, beef, or seafood cooked in a refrito sauce, an onion, bell pepper, and tomato base. In Mompiche, there are a couple of entrepreneurial people who make tamales early in the morning (I’m talking about before crack-of-dawn early) and their kids run around the village screaming “Hot tamales! Fresh hot tamales!” at the tops of their voices to sell them for $2.50 a pop. Tamale is a fantastic breakfast that will keep you going all day until well into the afternoon.
So today, we’re gonna make some hot tamales with fresh fish and green plantain bananas cooked in banana leaves. You can switch out the fish for whatever you like. I’ll leave some vegan options in the recipe. It might look like a complicated dish to make, but honestly, if you can get all the ingredients, it’s a simple three-step recipe so easy to put together that you’ll find yourself coming back to it again and again. Are you ready for this? Let’s get started!
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