Unwrapping Aztec Tamales | The Tamale Wars

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory

Follow Tasting History here:
Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/
Twitter: https://twitter.com/TastingHistory1
Reddit: r/TastingHistory
Discord: https://discord.gg/d7nbEpy

Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share

LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Tamale Steamer: https://amzn.to/2VzOjmP
Molcajete: https://amzn.to/3qqMneH
Stainless Steel Colander: https://amzn.to/39CBOiJ
Calcium Hydroxide: https://amzn.to/3qsfKgQ
Tequesquite: https://amzn.to/3mFbCrb

POKEMON: www.pokemoncenter.com

LINKS TO SOURCES**
Que vivan los tamales! by Jeffrey M. Pilcher: https://amzn.to/33EvCCP
Taco USA by Gustavo Arellano: https://amzn.to/2VxXcgT
Aztec History: https://amzn.to/33KdYOb
A Short History of America’s ‘Tamale Wars’: https://bit.ly/39HV0vs
General History of the Things of New Spain by Fray Bernardino de Sahagun - https://bit.ly/33FHPY2
A Brief History of Tamales with Claudia Alarcon: https://www.youtube.com/watch?v=7WPMXyp9-5s

**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.

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, https://bit.ly/3mETDkT

#tastinghistory #tamales #aztec

Видео Unwrapping Aztec Tamales | The Tamale Wars канала Tasting History with Max Miller