How the Aztecs prepared authentic tamales using ancient nixtamalization techniques
In short: Discover the traditional Aztec method for crafting tamales, from processing dried field corn with calcium hydroxide to the precise steaming process. This guide breaks down the historical techniques required to create authentic masa and wrap these ancient staples for a perfect cook.
The process begins with nixtamalization, where dried field corn is boiled with calcium hydroxide for 30 to 45 minutes. After soaking for 8 to 12 hours, the corn skins are removed through repeated rinsing and rubbing. The resulting corn is ground into masa, which is then mixed with tequesquite water to create a pliable paste.
Once the masa is prepared, it is spread onto corn husks and filled with ingredients like turkey, papaya, or pumpkin. The tamales are folded, tied, and steamed for one hour. A clever historical tip involves placing two coins at the bottom of the steamer; the sound of the coins rattling serves as an auditory indicator that the water level is sufficient during the cooking process.
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Sources
- Summary by Intellect · source: Unwrapping Aztec Tamales | The Tamale Wars
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