Tamale: How to Make One and Why It’s Better to Get It at a Mexican Restaurant

burritosAmericans love Mexican food. In fact, in 2014, it ranked as the third most popular menu in the country, according to CHD Expert. Around the same period, they comprised about 8% of all the restaurants. Statista also revealed that about 233 million people used Mexican food or ingredients in 2017.

One of the key reasons for its popularity is the wide array of food that makes up the menu. Of the many of them, however, a few stand out. They have achieved the status of being authentically Mexican. These include the tamale.

How to Create a Tamale

The tamale has already been synonymous to the Mexicans for years, and that’s understandable. One can trace back its history to the ancient days of the Mayans and the Aztecs. Experts believed it had been around for over 7,500 years.

Like any food, though, it has gone through numerous modifications to fit the available ingredients, lifestyle and preference of consumers. If one wants to taste a more authentic version, El Paso Mexican Restaurant notes that the best option is to find Mexican food in Virginia.

This is because creating the best tamales takes the right ingredients, skill, effort and time. The manner of steaming a tamale can vary between regions, but the main ingredients almost the remain the same. The primary components involve a certain type of corn flour, called masa harina, and fat.

The masa has a similar texture as that of corn tortilla, although it tends to be much coarser. The fat, on the other hand, is a kind of lard and can be a lot harder to find. One could substitute it with a vegetable shortening, but this doesn’t guarantee that it can replicate the real flavor of a tamale.

Moreover, most of the types of fat available in grocery stores are hydrogenated. Some health experts believe this can be harmful to the body in the long run. The wrap, which is a corn husk, also seems to vary in the US and Mexico. This challenge makes it harder for Americans to recreate a tamale.

There’s nothing wrong with making tamale at home, but for those in Virginia, the best place to have the best variation is from an authentic Mexican restaurant.