In Mexico and different Latin American international locations, tamales have been a beloved specialty consumed since pre-Hispanic instances. These small, steamed muffins are made with corn-based dough and might include dozens of various fillings, together with meat, fish, cheese, greens, and even fruit and raisins. Seasonings additionally range from area to area, as do wrappings, which might embrace corn husks and banana leaves. Recipes are normally tied to household or native traditions, and making tamales takes a number of effort and time. Many households get pleasure from them on holidays and, to many, they’re the final word consolation meals (through Cultura Colectiva).
Nonetheless, their canned counterparts fail to inform such a wealthy story, they usually lack seasoning and texture. Hormel tamales, for instance, come individually wrapped in wax paper and are canned in a light, watery sauce. At 8 grams of fats and 990 milligrams of sodium per serving, they don’t seem to be precisely vitamin targets, both.
