Tamale Research Paper

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------------------------------------------------- ENGLISH WORK Integrants: * Jocelyn Martínez González. * Marcela Membreño Castillo. * Ervin López. * Rubén Medina López. Grade: 10th B. Topic: Nicaraguan Tamale. Teacher: Eduardo Alcocer. Date: September, 28, 2011. Tamale The tamale is a delicious dish of Nicaragua, a relative of tamale from the casing (pie cornmeal dough) stuffed with pork or chicken, wrapped in banana leaves and steamed. The mass is added achiote, sour orange, onion, pepper, garlic, rice and potatoes, among other ingredients, and special occasions, also puts grapes and prunes, olives and capers in brine. This mixture is wrapped in banana leaves (not edible) and tied with twine fine, which will give…show more content…
First the bags of masa (flour) consist in 4 pounds (Such as the bag in the picture). Use only half the masa for your tamales. (2 pounds), and place it in a bowl. 2. In the bowl, add 3 table spoons of paprika (this is optional), 3 tablespoons of salt, 3 tablespoons of garlic powder,, 1 table spoon of cumin seeds. Mix them thoroughly, until they are combined into one substance of seasonings and your masa. 3. Add 2 cups of corn oil into the seasoned masa. While doing so, begin to work your hands against the mixture, to create dough out of the seasoned masa, and corn oil. 4. In a sink with warm water, allow the husks to soak for approximately 2 hours. As the husk become ductile, you will have to separate them from each other, so you'll have to stay put. 5. Take a few corn husk out of the water at a time and shake the water off well. Lay them on a towel (or any clean, absorbent cloth) 6. In the palm of your hand, place 1 corn husk with the shorter end facing towards your fingers 7. Once you've finished with the masa dough, you can add the meat. 8. Depending on whether you decide for your tamales to be round or flat, you will have to either roll (round) or fold (flat) your

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