Tamale is a classic dish derived from Mesoamerican cuisine. While there are plenty of variations on this dish, the recipe is made of dough that’s steamed inside a corn husk or banana leaf. This gives the dough a distinct flavor and fantastic corn (or banana leaf) aroma.
The history of tamale is a rich and interesting one. It originated thousands of years ago, and the first pictorial reference to it was found in 100AD in Guatemala. The tamale was also used by the Aztecs and Mayas as a means of taking food along with them on long journeys. Apart from being the perfect lunchbox meal in South America and Mesoamerican areas, it was also considered to be devine food.
As you can see, tamale is a very well-traveled dish that crosses cultures and is extremely popular!
So today, I want to help those of you who love munching tamale (which includes me, of course!). If you have cooked too much and have a lot of leftovers, then reheating them the next day again is a big no-brainer (nothing could be sadder than wasted tamale.) However, heating tamales the right way is no easy task, as they can end up dry and starchy if you are not careful. So today, I want to help you learn how to heat tamale properly.
So get your Mexican hats and fiesta face ready, because here are the five best ways to reheat tamale.Continue reading