On the Dumpling Trail: Salvadoran Tamales
Since reviewing The Guanaquita, I’ve been thinking of tamales a lot.
At Irma Donan’s dtk restaurant, chicken tamales arrive in their banana leaf swaddling. Peeling them back reveals a steamed, savoury, silky masa parcel nuggetted with potatoes, chickpeas, carrots, and green olives. Inside, along with shredded chicken, is a smear of recaudo, an aromatic red sauce that (along with the flavours imparted from the leaves) gives the dish a complex depth. It is a deceptively simple thing.
With a few tips from my first try at making them
Hello! If this is your first time reading my dispatch: thank you for popping by – I hope you’ll return. And if you’ve been here before, welcome back!
I’ll be honest. I didn’t think of the implications of setting Sunday as a publishing day when I have (immovable) deadlines some weekends (like this one!). Because of this, I’m moving this newsletter’s publishing day to a weekday. Likely Monday or Tuesday. Maybe Wednesday or Thursday. I’m still figuring things out.
Today’s dispatch is the first in an occasional series on my kitchen adventures with the dumpling diaspora. I love dumplings: smallish parcels of stuff in stuff (or, at least, that’s how I define them). This time, I’m making Salvadoran chicken tamales. No original recipe to share, but links with helpful recipes are provided.
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Salvadoran Tamales | Short Documentary
What are Salvadoran Tamales made of?
Salvadoran tamales are made of a dough that is made of masa, which is a type of corn flour. The dough is then mixed with oil, broth, and seasonings. Fillings can include meats such as chicken or pork, vegetables such as peppers or onions, and sometimes even fruits like pineapple.
What is a typical filling for Salvadoran Tamales?
The traditional filling for Salvadoran tamales is pork, which is cooked with spices and vegetables such as onions, tomatoes, and bell peppers. This mixture is then spooned into the center of the masa pocket before the tamale is wrapped and tied in a corn husk. Other typical fillings for Salvadoran tamales include chicken, beef, beans, or cheese.
What is a tamale made of?
The base of the tamale is a dough made from finely ground corn, which is also known as masa. This is mixed with hot water, salt, and lard to create a pliable dough that can be shaped into a pocket to hold the filling.
What is Tamale food in El Salvador?
Salvadoran cuisine is flavorful, hearty, and often served with rice, beans, and fresh vegetables. Often, tamales are considered one of the most traditional and symbolic foods in Salvadoran cuisine, and they are especially popular during festivals, holidays, and celebrations. Tamales have been a staple food in El Salvador for centuries.