How To make Maya Corn and Bean Tamales
1 cup dried beans, presoaked
;Water 2 cups masa flour (not masa dough)
or corn meal 1 teaspoon salt
In pot cook beans in water several hours until they begin to fall apart. Results should be about 4 cups of beans and liquid. If using masa flour, let beans cool, then mix well with masa flour and salt. If using corn meal, poiur boiling beans on cornmeal and stir furiously, then add salt. Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks or foil and steam 1 hour. Makes about 20 2 inch tamales.
How To make Maya Corn and Bean Tamales's Videos
Making Caldo a mayan dish
Quick and Easy Belizean Dukunu Recipe| Receta rapida y facil de Tamalitos| Homemade Cooking
Hello everyone! Welcome to my channel. Through this medium, I'd love to share some of my simple, easy but most of all, delicious recipes, mainly focusing on Authentic Belizean Dishes. I am an avid lover of the kitchen therefore I enjoy spending my spare time preparing multitude of dishes.
On this first video, you'll see how we quickly and and easily make Belizean Dukunu. Keep in mind that everyone makes it differently but this is the way we make it at home and trust me, it is delicious.
I'd like to translate the recipe in Spanish for my Latino/Hispanic Community
20 elotes tiernos
1/2 tsp royal
1/4-1/2 taza de leche de coco
sal y azucar al gusto, pero normalmente esta un poco mas dulce
1/2 taza de manteca de cochino/cerdo
Cocinar por 50 minutos o hasta que esten cocidos
Espero que les guste. Muchas gracias/Thank you :)
Traditional - Maya Caldo
Making Caldo Behind the scenes
MASA TO MAKE TAMALES IS SO EASY IS NOT EVEN FUNNY
I am sharing the way I started making tamales, when I was a kid I hated making tamales it was so much work making the masa and spreading the masa into the corn husk , but know I am going to share with you an easy way is not even funny. Now I love making tamales is so easy and so fast. Here is the recipe for the masa but I also have 2 more tutorials to show you how to make a chicken with green sauce filling and a rajas with cheese filling they are here in my channel.
MASA FOR TAMALES THE EASY WAY
1 Kg or (1,000) grams of maseca for tamales
8 cups of chicken broth ( it needs to be very hot)
2 cups of oil regular cooking oil you can also use vegetable shortening or lard / make sure you melt the shortening or the lard before you use it
3 tsp of baking powder this will help the masa for the tamales be more fluffy
corn husk they need to be soak in hot water for 25-30 mins. you want them to be nice and soft before you use them
Kitchen aid mixer but not necessary
**** I really don’t use salt I use the know suiza chicken broth (powder) to give all my food dishes flavor but you can use the salt if you prefer
How The ancient Mayans Influenced so many foods we love today. #shorts
Although many of the traditions and customs that belonged to the ancient Mayan society remain unknown, there were portions of their culture that were chronicled, and one important part that is still alive and well today is the foods they dined upon. Several of the staple foods in their diet are still consumed regularly in countries like Mexico where the Maya at one time ruled large regions. While the foods may have ancient roots, the scrumptious foods that are listed below are as relevant as ever. The ancient Maya discovered these foods hundreds of years ago, yet these foods are still found in many home kitchens, not to mention restaurants, today.
Within the Mayan culture, tamales are one of the most beloved foods in the diet. Made with corn masa that envelops tasty filling options such as cheese and chilis, pork or chicken, they are then wrapped up in corn husks or banana leaves and steamed. Once they are done, tamales are unwrapped and eaten, typically with a hearty portion of freshly made salsa on top. Tamales are sometimes also made with sweet fillings like fruit or sweet corn. The Maya have been making and enjoying tamales as part of festivals and celebrations for many centuries, and they are still a favorite treat in Mexico during the holiday season (even though they are made all year long).
Simple yet delicious handmade corn tortillas, which are made with ground corn masa and cooked on a wood-fired oven or a traditional comal, have been a diet staple for centuries for the indigenous Maya. Corn tortillas make a hearty addition to meals ranging from roasted meats and vegetables to basic rice and beans. Fresh handmade tortillas are still in high demand in modern times because they are a delectable part of foods such as enchiladas and tacos, and are even sometimes enjoyed with nothing but fresh salsa.
A Brief History Of Tamales--Claudia Alarcon
Part 1 of the lecture series- Foodways of Mexico, Past, Present and Future. Sponsored by the Mexican Center at the Teresa Lozano Long Institute of Latin American Studies at the University of Texas at Austin.
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