Tamale - Central America

Central America

In Belize, El Salvador, Guatemala, Costa Rica, Honduras, Nicaragua and Panama, they are also wrapped in plantain leaves. The masa is usually made from maiz (dent corn in the U.S., not sweet corn, which is called elote). Guatemalan cuisine is known in particular for its hundreds of varieties of tamales; some popular ones include tamales de gallina (chicken), tamales dulces (sweet), and tamales de elote (in Costa Rica, the name can also refer to a type of corn pastry). In Guatemala, a variety of tamales is called tamales colorados, which have chicken or pork filling and a tomato-based sauce (recado), (hence the colorado, which means red). It may also contain olives, red bell pepper, prunes or raisins, capers, and almonds.

The tamale is a staple in Belize, where it is also known by the Spanish name bollo or dukunu, a green corn tamale. Nicaragua has a large form known as nacatamales. In Guatemala, Belize, El Salvador and Honduras, tamales without filling are served as the bread or starch portion of a meal:

• Tamal de elote (made with yellow corn, sometimes with a sweet or dry taste)
• Tamal de chipilín (made with chipilín, a green leaf)
• Tamal blanco (simple, made with white corn)

During Christmas holidays, tamales made with corn flour are a special treat for Guatemalans and Hondurans. The preparation time of this type of tamale is long, due to the amount of time required to cook down and thicken the flour base.

In Panama, where tamales are considered one of the main national dishes, tamales are fairly large. The most common fillings are chicken, raisins, onions, tomato sauce, and sometimes sweet peas. Pork is also used. Another variation is tamales de olla, which are cooked in pots, then served directly onto plates. Tamales are usually served for all special occasions, including weddings and birthday parties, and are always found on the Christmas dinner table.