Help Support the Channel with Patreon: [ Ссылка ]
Tasting History Merchandise: [ Ссылка ]
Follow Tasting History here:
Instagram: [ Ссылка ]
Twitter: [ Ссылка ]
Reddit: r/TastingHistory
Discord: [ Ссылка ]
Tasting History's Amazon Wish List: [ Ссылка ]
LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: [ Ссылка ]
Canon EF 50mm Lens: [ Ссылка ]
Tamale Steamer: [ Ссылка ]
Molcajete: [ Ссылка ]
Stainless Steel Colander: [ Ссылка ]
Calcium Hydroxide: [ Ссылка ]
Tequesquite: [ Ссылка ]
POKEMON: www.pokemoncenter.com
LINKS TO SOURCES**
Que vivan los tamales! by Jeffrey M. Pilcher: [ Ссылка ]
Taco USA by Gustavo Arellano: [ Ссылка ]
Aztec History: [ Ссылка ]
A Short History of America’s ‘Tamale Wars’: [ Ссылка ]
General History of the Things of New Spain by Fray Bernardino de Sahagun - [ Ссылка ]
A Brief History of Tamales with Claudia Alarcon: [ Ссылка ]
**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.
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
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, [ Ссылка ]
#tastinghistory #tamales #aztec
Unwrapping Aztec Tamales | The Tamale Wars
Теги
tasting historyfood historymax milleraztec tamalestamalestamale recipemayan tamalesaztec foodmayan foodaztec recipemexican foodmexican recipeschristmasmexican tamalesthe tamale warstamale historyhistory of the tamalehistorymexican historyaztec historymayan creation mythpopul vumayan historyfirst tamale recipewater tamalesHow to tamalesSelenaToo Many TamalesYolanda Saldivarpamonha