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
How to Make Tamales
The holidays have arrived, which means it’s officially tamale season! Watch as the Francos walk you through how to make tamales, including preparing the corn husks and dough, building the tamales and cooking them. They’re so good, you’ll want to eat them all year long.
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Unwrapping Aztec Tamales | The Tamale Wars
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Tamale Steamer:
Molcajete:
Stainless Steel Colander:
Calcium Hydroxide:
Tequesquite:
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LINKS TO SOURCES**
Que vivan los tamales! by Jeffrey M. Pilcher:
Taco USA by Gustavo Arellano:
Aztec History:
A Short History of America’s ‘Tamale Wars’:
General History of the Things of New Spain by Fray Bernardino de Sahagun -
A Brief History of Tamales with Claudia Alarcon:
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Subtitles: Jose Mendoza
TAMALES
INGREDIENTS
- 4 Cups (600g) dried field corn
- 2 teaspoons (7g) Calcium Hydroxide
- 8-10 Cups (2L water) Water
- A few pieces of Tequesquite dissolved in boiling water
- Corn Husks
- Any cooked filling (Turkey, Papaya, Pumpkin, etc)
METHOD
1. Wash the corn and then add to a pot of boiling water with the calcium hydroxide. Boil for 30 - 45 minutes or until the skins easy come away from the corn. Remove from the heat and allow to sit in the water 8-12 hours. Rinse and soak your corn husks in water during this time.
2. Strain the corn into a colander and rinse any residual calcium hydroxide off. Then, add the corn to a bowl of clean water and rub the skins off the corn. Repeat this process several times until the majority of the skins are off. Then grind the corn into masa.
4. Add the tequesquite water to the masa until it forms a paste. Then spread a thin layer onto a corn husk. Add any filling. Then wrap the filling with the masa by folding the corn husk over it. Then fold down the end of the husk and tie closed.
5. Add an inch of water to the bottom of the steamer and set two coins at the bottom (the sound of these will let you know if you need to add water during the steaming). Then set the steamer basket in and lay a bed of corn husks on the bottom. Add the tamales and cover with another layer of husks. Then place the lid on the pot and set the water to boiling. Steam for 1 hour. The tamales are done with they easy pull away from the husk.
PHOTO CREDITS
Metate and Mano - By Leoboudv - Own work, CC BY-SA 3.0,
#tastinghistory #tamales #aztec
Everything You Need to Know About the Ancient Mayan Food Culture
Everything You Need to Know About the Ancient Mayan Food Culture
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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Mayan Heritage Part Three - Guatemalan Tamales
This video, about traditional Guatemalan Tamales, is the third in a four part series about Maya heritage, hosted by Sheba Velasco, Maya translator and culture expert and directed by Jeremy Wustner-Brown with the Maya Hertigage Community Project at Kennesaw State University. Music credit goes to Chapinlandia.
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