There's a raging debate between tamal vs. tamales. In Spanish, it's called tamal, whereas in parts of Texas, it's called a tamale. But what is a tamal or a tamale? And is there a difference?
To answer that question, you have to look at the history of tamal or tamales and how you prefer to say it. They both mean the same thing. There aren't any differences, except beyond linguistically. The singular form of the word is tamal, while the plural is tamales. It's a food recipe that has existed for thousands of years. It's made with rice, beans, and other ingredients.
This guide explores the true definition of a tamal or tamale. We look at this rich Spanish food's history, recipe, and nutrition. We also explore some variations made with this recipe that make it more unique.
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What Is a Tamal or Tamales?
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Tamal or tamales date back to 8000 BC in Mesoamerica. They were a corn-wrapped dish that was made over fire. The Spaniards added their unique flavor when they were introduced to this recipe. For example, they started adding meat, vegetables, and lard.
But what is a tamale? It's a corn-based dough with meat, beans, cheese, and vegetables. Sometimes, a tamale is individually wrapped and made for one person. In other instances, it's made in a dish, similar to a casserole, and served to a group of people.
Sometimes, a banana leaf is used instead of tortillas or corn-based dough. The tamale wrapper is unique to different cultures. It can be a banana leaf, tortilla, plantains, or something else entirely.
Tamal vs. Tamales: Nutritional Guide
The nutritional value you get from a tamal or tamales depends on how it's made. However, it usually contains protein, iron, vitamin A, calcium, and fiber. This is from the meat, corn, and other vegetables packed into it.
The amount of nutrients you get per serving depends on what kind of tamales or tamales you eat from different cultures. Another way to get the most nutrition is by steaming them instead of deep frying. When you deep fry, you consume a lot of unhealthy food, whereas steaming gives it water.
Tamal vs. Tamales: How to Make Them
There are various schools of thought on how to make the best tamales. It depends on the culture. If you're eating out, you may find that different restaurants have a family style of tamale they make. There are so many ways to make tamales that deciding which kind to make can be challenging.
To make it easier, here is the most popular way to make tamales.
How to make the dough for the tamale:
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- 2 cups Masa Harina
- 1 and 1/2 cups broth (beef, chicken, or vegetable broth)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 cups lard
- 4-ounce package of dried corn husks
How to make the filling for the tamale:
- Red chili pork
- Salsa verde chicken
- Bean and cheese
Steps to Making It at Home
The first step is to get a bowl of hot water and soak the corn husks, which can take up to 30 minutes. Combine the dry ingredients in a separate bowl. You then want to assemble the tamales by putting a little less than half of a cup of dough onto the top center over the dough.
When it comes to the filling, place only 1-2 tablespoons of your filling in the center of the dough. Then, fold one side of the husk over the filling. You can then cook it on a stove or instant pot. Be sure you don't overcook it to avoid burning it. You also want to make sure that the tamales are tender.
That's the basics of how you make tamales. The key is to keep practicing different ways of making it, whether deep frying, steaming, or using different ingredients. You'll discover that there are endless possibilities for how you want to make your style.
What Else You Should Know
Cooking tamals or tamales, however you prefer to say it, can be a great family tradition. With years of history, this food has been a staple for many cultures. There are unique ways to make them at home, making them one of the best and most diverse foods. You can create your unique way of making it with the tortilla or plantains and whatever filling you like to add to it.
Overall, this is a food that has lasted years because of its magnificent taste. Learning to make it from this guide allows you to make it at home.
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South of the Border Tamale Pie
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Ingredients
- 2 pounds lean ground beef
- 2 tablespoons chili seasoning
- 1/4 teaspoon onion powder
- 2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
- 1 can (14 1/2 ounces) kidney beans, drained and rinsed
- 1 can (4 ounces) chopped green chiles
- 1/2 cup water
- 1 box (8 1/2 ounces) corn muffin mix
- 1 cup shredded cheddar cheese
Instructions
- Brown ground beef in large skillet on medium-high heat; drain.
- Place ground beef in slow cooker. Add chili seasoning, onion powder, stewed tomatoes, kidney beans, chiles and water. Mix all ingredients well.
- Cover and cook for 8 hours on low, then prepare the cornbread topping.
- For the cornbread topping, increase the heat setting to high. Prepare corn muffin batter as directed on the package.
- Drop batter by spoonfuls on top of filling in slow cooker.
- Cover. Cook 30 minutes longer or until a toothpick inserted into the center of the cornbread topping comes out clean. Turn off the slow cooker.
- Sprinkle cornbread topping with cheddar cheese, and cover for 5 minutes longer until the cheese begins to melt.
The image featured at the top of this post is ©from my point of view/Shutterstock.com.
- The must-have convenient reference guide for every home cook!
- Includes more than 8,000 substitutions for ingredients, cookware, and techniques.
- Save time and money on by avoiding trips to grab that "missing" ingredient you don't really need.