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Essay heading: tamales
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January 6, 2006 |
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7 / 1736 |
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There were sweet sugar, pineapple, raisin, cinnamon, berry, banana and pumpkin tamales. There were hard and soft cheese tamales, roasted quail tamales, ant, potato, goat, wild boar, lamb and tomato tamales. Of course you get the idea, there's a lot of varieties and inventive ways of preparing and making tamales... displayed 300 characters
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They were steamed, oven-roasted, fire-roasted, toasted, grilled, barbecued, fried and boiled. The wrappings are made of corn husks, banana leaves, fabric, avocado leaves, soft tree bark, and other edible, non-toxic leaves. The most commonly used were corn husks, banana and avocado leaves. I also found that many other cultures have their own version of the tamale such as Nicaragua where they call their tamales nacatamal, Guatemala calls theirs paches or chuchitos, Bolivia and Ecuador call theirs humita, Veracruz calls it zacahull and Venezuela call their tamales hallaca... displayed next 300 characters
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