tamales – My Slice of Mexico

Yucatan Style “Patted” Tamales – Torteados

February 2, 2023February 2, 2023by IreneLeave a Comment

Nowadays, Día de la Candelaria celebrations in Mexico still involve church services for the blessing of candles and figurines representing baby Jesus for many people, but for the majority, it is mostly about the corn offering, namely, tamales. The variety of tamales from Yucatan includes a wide range of fillings, sauces and toppings, as well as dough preparation, different shapes, sizes and cooking methods; one of the best known nationwide is called torteados - patted - because the corn base is prepared to a thick consistency that may be applied to the wrap by patting, instead of spreading ... click on title for more

Celebrations, Regional Cuisine

Oaxaca Style Tamales – Mole or Green

January 30, 2022September 4, 2022by Irene17 Comments

Last year, I posted a summary of my recipes for tamales, atole, and hot chocolate for Candlemas (February 2); all the recipes shared on that summary called for corn husks as wraps for the tamales, so this year, I wanted to share a recipe using banana leaves ... click on title for more

Celebrations, Mexican Cuisine

Candlemas – Día de la Candelaria

February 2, 2021February 2, 2021by Irene7 Comments

For this Día de la Candelaria, I have gathered all the recipes for tamales that I have posted to date, as well as my recipe for atole in three different flavours, and frothy Mexican style hot chocolate, also very popular to enjoy on this day ... click on title for more

Celebrations, Ingredients, Mexican Cuisine

Assorted Savoury Tamales – Tamales de Sabores

January 28, 2021February 1, 2021by Irene19 Comments

In preparation for next week’s Día de la Candelaria, I am sharing some of my recipes for tamales, Central Mexico style, wrapped in corn husks. In this post, three savoury classics: chicken in green sauce (verdes), chicken in red mole (rojos) and hot pepper strips with cheese (rajas con queso) ... click on title for more

Mexican Culture, Regional Cuisine

Layered Bean Tamales – A Traditional End-of-the-Harvest Feast

November 10, 2020June 3, 2021by Irene16 Comments

The bean tamales pictured at the top of the post, put together as layered rolls, and steamed, wrapped in corn husks, are a traditional foodstuff to share at the end of the corn harvest in several farming regions of Central and Southern Mexico, from Tonatico and Tlahuac, to the state of Oaxaca ... click on title for more