Tamales

Tamales are cornmeal squares loaded with chicken, pork, or beans, as well as green peas, onion, and tomato pieces, wrapped in smoked plantain leaves, and tied together with plantain thread.

After that, the tamales are steamed over an open fire until done. Tamales colados are made by pressing maize flour through a tiny mesh, resulting in a creamy, silky tamale that melts in your mouth. Tamales are inexpensive and widely accessible across the country, particularly in public markets. And, best of all, they're a balanced and nutritious lunch for individuals on the move or on a budget, thanks to their ingredients and cooking process.

What exactly is a Tamal? Tamales, also known as a bollo, is a tasty traditional Mesoamerican food consisting of maize dough (masa) stuffed with seasoned meat (chicken or pig) and steamed or cooked in plantain or banana leaves. Utah was the Maya word for corn tortillas and tamales.

Ingredients

• ½ tsp black pepper, masa, water, salt, 1 clove garlic, crushed, 1 tsp chicken bouillon, 1 medium onion, chopped

Instructions

• Mix the masa with the oil and water until it reaches the consistency of clay. Make 12 balls using the dough. Place a banana leaf on top of each ball. Make each ball into a tortilla form by flattening it.
• One teaspoon of col should be placed in the center of each open tamal.
• Cooked chicken tamales: Fill each tamal with one piece of cooked chicken.
• To make vegetarian tamales, replace the veggie bullion with chicken bouillon and add cooked greens or heart of palm.
• Fold one side of the masa over the filling, then the other, like an envelope.
• The tamales/bollos will be firm after steaming.