Tamales are an ancient, traditional Mesoamerican dish of:
• Costa Rica;
• El Salvador;
They bring dough and fillings together into a husk or leaf. The dough generally calls for the considerable starchiness associated with corn. The filling can involve:
The wrapper typically comes from:
• Banana or plantain tree leaves;
• Corn husks.
The dough gets spread onto the wrapper. The filling goes into the center.
After being folded firmly together, the ensemble is boiled or steamed in a large pot. The wrapper keeps the fragrance, heat, and taste in until the tamale is to be eaten. It superficially seems like there can be no such thing as “Too Many Tamales”!