Cinco de hold the Mayo

Happy Cinco de Mayo! I want to share a special recipe with you today to celebrate Mexican's heritage. Tom recently brought home an extra tamale that he said I had to try because it was a recipe from a friend of his that has a successful restaurant in New York City. Although I don’t have that particular recipe, click here to view one that’s easy to follow and includes some interesting background info.

Enjoying Nachos on
Cinco de Mayo, 2011

I had never had a traditional tamale before, so I didn't know the encasement isn't eatable. Just before I took a bite, Tom texted “By the way, don’t eat the outer layer.” That was a close one! The outer layer was a tough banana leaf. It was tightly wrapped around the contents. The tamale was folded in foil, which is used to steam it to perfection. Because it’s steamed and encased in thick banana leaves (or sometimes corn husks), the flavors of the contents are strong and it stays nice and moist.

The tamale I had was filled with chicken and masa. The masa is what fascinated me. It’s corn-based dough that makes this wonderful, light consistency that soaks up all the flavors of the steam. You can add spices or herbs to the water or broth when steaming them. When you think about how many flavors a tamale can be, there are too many combinations to count! You can use different meats, add vegetables, switch up the masa, or vary the spices added to the water. 

No matter what kind of tamale you choose to make, don’t forget the margarita!