Tamales are made of a corn
dough that is filled with various
ingredients and wrapped and steamed in corn husks or banana leaves. They
are very popular in coastal areas. They can also be wrapped in the leaves of
other plants such as reeds, chilaca chili pepper leaves and papatla leaves.
Some of the most
popular types of tamales are the green ones (with green tomatillo sauce and
pork); mole sauce with turkey; and
dessert tamales made with raisins or sweet corn. There are also tamales with
slices of poblano or jalapeño chilis with cheese.
The ingredients of Mexican tamales are different in every
tamales prepared with ash are very popular. Tamales with huazontle seed (a native Mexican herb) for Easter and anise tamales for Day of the Dead
Tamales with beans
and slices of chili; pineapple with eggnog; pine nuts and candied cactus; and
sweet peanut tamales are the best known.
The Güemes tamales have
pork and chicken, olives, raisins and olive oil.
The tamales here can have guajillo chili sauce, annatto, tomato, garlic, onion and spices; in
addition to the corn dough and pork, the filling includes olives, capers,
raisins and almonds.
On the Mexican coasts, carrot
and potato are added to the tamales, in addition to peas, peppers and
Coahuila and the northern
The tamales here are small
and wrapped in corn husks. They are filled
with shredded meat and sauce made of dried chilis.
The Lagoon Region
Tamales here often have spinach.
Rice and pork ribs