#tamales — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #tamales, aggregated by home.social.
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¿Sabías que en la gastronomía callejera mexicana existen los tamales rellenos de Gansito?
La creatividad de los tamaleros en la Ciudad de México desafía constantemente los límites de la cocina tradicional con combinaciones que parecen romper toda lógica culinaria. La receta del tamal dulce, tradicionalmente elaborada con masa de maíz, manteca, azúcar y pasas, incorporó a sus filas un pastelito industrial relleno de mermelada de fresa, crema y cobertura de chocolate. El proceso consiste en colocar el pastelito frío entero dentro de la masa cruda antes de envolverlo en la hoja de maíz, permitiendo que el vapor de la olla derrita el chocolate y unifique los sabores durante la cocción.
Esta variante se integra a la oferta matutina de los puestos callejeros junto a los sabores clásicos de verde, mole o dulce tradicional, llamando la atención de los comensales que buscan experiencias de sabor extremas. Los expertos en cocina urbana señalamos que esta mezcla responde a la misma lógica cultural de apropiación que transforma productos comerciales en antojitos locales. La existencia de este platillo demuestra que la masa de maíz es versátil y funciona como un contenedor universal capaz de recibir cualquier ingrediente del imaginario popular sin perder su identidad esencial.
— S.P. Filósofa Urbana
#GastronomiaMexicana #Tamales #CulturaUrbana #DatosCuriosos #ComidaCallejera #InventosMexicanos #Mexico
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From Wikipedia, the free encyclopedia
"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum."#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.
Etymology
"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
Impact on health
"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]
"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."
Source:
https://en.wikipedia.org/wiki/Nixtamalization#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes
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A cuisine you've probably never tried: Guatemala 🇬🇹
Mayan roots. Spanish fusion. Centuries of flavor.
🍲 Pepian — ancient stew, roasted seeds + chilies
🦃 Kak'ik — Mayan turkey soup, red from achiote
🫔 Tamales in banana leaves
🥗 Fiambre — 50-ingredient salad for All Saints' Day☕ Coffee from volcanic slopes
🥃 Rum aged in oakThe Mayans cultivated. The Spanish added. Guatemala fused them.
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I really like this #plantBased tamale place. Only place I've ever seen Seitan adobo or tofu skin with mushroom tamales, in pumpkin mole.
Oh wait ... this place is our kitchen ...
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Hoxe é 2 de Febreiro, día da Candelaria. E en México esta noite estiveronse cocendo toda a noite millóns de tamales, porque hoxe todo o mundo en México toma tamales (e son 120 millons!).
Explicación aquí:
https://laroussecocina.mx/palabra/dia-de-la-candelaria/Eu fago un tributo ó tamal con fotos de algúns dos tamales que tomei no meu tempo alá.
#tamales -
@MDT Como buen cubano, a mí los tamales me pierden, ya me imagino el olorcito de esa feria en Tláhuac... nada como un buen tamal tradicional para cerrar enero con todo.
Habrá que darse una vuelta por allá para ver si pican tanto como dicen y comparar con los de mi tierra, ¡que la competencia está dura! 😂
#Tamales #CDMX #Tláhuac #Cuba #Gastronomía #Antojitos -
Cooking classes prepare San Antonians for the holidays
Before guests arrived, Chef Sergio Remolina and three of his student chefs prepared masa, the dough used for tamales. The student chefs whisked around the Culinary Institute of America’s San Antonio c…
#dining #cooking #diet #food #Cooking #cookingclass #culinaryinstituteofamerica #holidaycookingclasses #HolidayDishes #ICYMI #surlatable #tamales
https://www.diningandcooking.com/2421055/cooking-classes-prepare-san-antonians-for-the-holidays/ -
The tamales have cooled down. Vacuum bagged, tagged, and ready for freezing.
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The first batch of beef tamales for freezer gifting are all done steaming. I didn't have the heart to plant a prank tamale. Instead, I'll offer an eating challenge: a Ghost Pepper-infused Sauce to pair them with. I've not figured out what I'd do as the reward.
I think I'm getting better at making these. It may be time to level up the equipment and ramp up my output.
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The beef chuck was cooked and shredded this morning. Masa was mixed earlier today. Waiting for corn husks to soften. I'm hoping I can crank out two and a half dozen tamales out of the batch.
My family is expecting a mild heat. I should fill 5 with a bit of ghost pepper flake as a prank. In my head, it would play out like the 5 Golden Tickets in Willy Wonka and the Chocolate Factory.
It will likely end in broken trust, hurt feelings, and my estrangement.
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Tamales are all made and starting to steam. Boy, that was tedious. If you've got someone in your life willing to take the time to randomly make tamales, make sure to tell that person you're grateful, they are appreciated, and offer to clean up afterward.
When my tamales are done, I am so not sharing these with anybody. Scram!!!
I've never frozen tamales before, so I may freeze a small portion as an experiment.
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I'm in the mood to make tamales today. Beef is simmering. Corn husks are soaking. Masa is made and resting. The kitchen smells like something good is about to come together. The process is slow, but the end result is totally worthwhile.
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These things are seriously tasty: Walking Tamales | Fillos https://www.fillos.com/pages/walking-tamales
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Tamal de mole y atole de maiz azul para desayunar hoy. ¿Ustedes gustan? 😋
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One more year, one more batch of tamales for the Día De Muertos ofrenda… and for us too. 😅😉
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Mexican American Restaurant Week
The fascists are attacking Mexican and Hispanic people, so let's support them and also get some great food
Eat from a locally owned Mexican food restaurant, food truck or tamale cart where ever in the world you are
Enjoy #tamales, #tacos, #burritos, #elote, #pasole & more
Enjoy Halloween Friday, then a Dia de los Muertos fair on the weekend
#MARW #RegionalRestaurantWeek #MexicanFood #BuyLocal #EatLocal #DiaDeLosMuertos #Halloween #USpol #TacoTruck #taco
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Sometimes anti-fascism looks like having tamales for lunch.
#chicago, #fuckice, #chingalamigra, #tamales, #nooneisillegal, #keinmenschhistillegal, #refugeeswelcome, #YourBordersKill
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From Rincon Guatemalteco, Waltham, a pork tamale. I think these are the best in greater Boston. #tamales #Guatemala #rincon
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En Mexico se comen tamales para festejar a la virgen de la Candelaria, entonces fuimos a un festival del tamal. #tamales #comidonte #foodie
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Aquí está el dibujo combinado entre El Día de la Marmota (Groundhog day) y el día de la Candelaria. ¡Tamalitos para todos! #comics #drawings #cartoonists #groundhogday2025 #groundhogday #tamales #chandelier #candelaria
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Let there be #tamales of the #BeanAndCheese variety.