Unwrapping Aztec Tamales | The Tamale Wars

Published 2020-12-08
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Canon EOS M50 Camera: amzn.to/3amjvwu
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Tamale Steamer: amzn.to/2VzOjmP
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Calcium Hydroxide: amzn.to/3qsfKgQ
Tequesquite: amzn.to/3mFbCrb

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Que vivan los tamales! by Jeffrey M. Pilcher: amzn.to/33EvCCP
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Aztec History: amzn.to/33KdYOb
A Short History of America’s ‘Tamale Wars’: bit.ly/39HV0vs
General History of the Things of New Spain by Fray Bernardino de Sahagun - bit.ly/33FHPY2
A Brief History of Tamales with Claudia Alarcon:    • A Brief History Of Tamales--Claudia A...  

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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, bit.ly/3mETDkT

#tastinghistory #tamales #aztec

All Comments (21)
  • @TastingHistory
    What is your favorite tamale filling? Mine is definitely pork.
  • Listening to historical mexican upperclass drama narrated by a man holding a pikachu mug
  • When I ate my first tamale I didn't know the corn husk wrapper had to be removed. The little grandma at the food truck stared at me in shocked horror like I had lost my mind.
  • @antisga
    "Instead of disappointing some people, I've decided to disappoint everyone." Me, already a disappointment to everyone: "A'ight, cheers to that, mate."
  • "She is often seen as a traitor to her own people and is one of the most villainized people in Latin culture, just after Yolanda Saldívar" bless you magic cooking man 😭 💕
  • @ksm13706
    “Instead of just disappointing someone, I decided to disappoint everyone!” Me in High School
  • @lionelhutz4046
    Yes, I think preparing a non-Nestle chocolate drink would make an interesting episode. Any new world foods, really.
  • @T-51_
    My Abuela made great chicken tamales I always asked her for the recipe, she always said “not until I am 20”, I’m 23 and now she says “not until your married”
  • I’m from rural, coal mining Pennsylvania. This was my first experience with tamales: In the Navy, 18 years old, stationed in Orlando for training. Two older guys, both from Texas, both recently married, invited me and my future best friend over for Christmas dinner. Both of their wives were of recent Mexican ancestry. (One of the guys was too.). They made tamales, first time by themselves without their mothers. They were embarrassed because the tamales weren’t pretty. But I remember… they were delicious. And to this day, when I see tamales on a menu, I think “Oh, this place is good.”
  • Im an archaeologyst from México and I really love your aproach to tamales. We have archaeologycal records in iconography and micro remanentes of the ingredients that survived in the rock or ceramic. And even we have récord of the process and production of this foods. In Dresde Codex theres a lot of iconographic information. OMG this is so exciting.
  • @Kixtia013
    My parents were mexican and, as a ~7 year old little pocho (what the paisas call us mex american kids), I tried ordering a “tamale” at our favorite Mexican restaurant {Casa Jimenez in Ontario, California - can’t give it enough props}. I learned two things that day: 1) the singular form is “tamal” not tamale and 2) my parents were happy to laugh at me along with literally every other adult in the building as if my ignorance wasn’t a reflection of their teaching. Tl;dr it’s tamal not tamale. Love the video, this isn’t some pedantry from a random YouTube comment… it’s just all I think of when I hear the word “tamale”.
  • Tamales here in the Philippines are made with rice flour and coconut milk, topped with a peanut sauce, shredded chicken, and sliced egg. It's wrapped in banana leaves instead of corn husks. As a kid, when I'd see Mexican tamales on TV, I always wondered what they tasted like! To this day I have yet to try them... It's on my bucket list.
  • @hoolz750
    My grandmother's tamales are amazing. They are essentially familial currency. We bribe, steal, and horde them. Laughing at family members as they cry, begging for a handout.
  • "Instead of disappointing someone I decided to just disappoint everyone" lmao
  • @mpscrogg5703
    Max yelling "learn to drive you Corn Smut!" is perhaps my favorite moment of the channel 🤣
  • @kibarra371
    I love that you're choosing to focus a lot on meso-American cuisine! A breath of fresh air.
  • "Just like dinner at the miller household. I cannot abide tardiness. *strong sip of cocoa from Pikachu mug*" - Max Miller
  • @timothygreer188
    I miss the ladies selling Tamales from the trunk of their car. Each would be at a different grocery parking lot on a certain day of the week. My favorite was Tuesdays for Antonia's pork ones. She always brought the fruit ones in blue masa at Christmas, but only for her best customers and I always gave her a live duck or two as a thank you.
  • My Mother who died would have loved this programme! It is witty and insightful! This is educational tasteful and well done research in one go ! I applaude you !! You are great ! Greetings from the Netherlands 🇳🇱