Tamales 101: A Guide to Wrappings and Fillings
There is no sound more iconic in a Mexican neighborhood than the rhythmic cry of the tamale vendor: "¡Ricos tamales oaxaqueños! ¡Tamales calientitos!"
Tamales are the ultimate portable meal, dating back thousands of years to the Aztec and Mayan civilizations. They are a labor-intensive tradition, often made in large batches (tamaladas) by families during Christmas and Candlemas (February 2nd).
In this guide, we’ll explore the different types of tamales and how you can enjoy this ancient tradition in the heart of Germany.
What exactly is a Tamal?
A Tamal (the singular form of Tamales) is a packet of seasoned corn dough, known as masa, which is steamed inside a wrapper. The wrapper is not eaten but serves as a natural steamer basket, infusing the dough with a distinct aroma.
Inside the masa, you’ll find a variety of fillings—from spicy meats and savory vegetables to sweet fruits and nuts.
The Big Debate: Corn Husks vs. Banana Leaves
The two most common wrappers define the style and flavor of the tamal:
1. Tamales en Hoja de Maíz (Corn Husks)
These are the most common variety throughout Central and Northern Mexico.
- The Wrapper: Dried corn husks that are soaked in water before use.
- The Masa: Usually fluffier and lighter.
- Flavor: Subtle, toasted corn aroma.
- Where to find husks in Germany: You can buy them at Mex-Al or Chili & Paprika in Berlin.
2. Tamales Oaxaqueños/Costeños (Banana Leaves)
Common in Southern Mexico and coastal regions.
- The Wrapper: Fresh or softened banana leaves.
- The Masa: Denser and moister, often enriched with more lard or oil.
- Flavor: Earthy, smoky, and slightly sweet flavor imparted by the leaf.
- Where to find leaves in Germany: Check large Asian supermarkets in cities like Hamburg, Berlin, or Munich.
Iconic Fillings to Know
- Verde (Green): Shredded chicken or pork in a tangy tomatillo and green chili salsa.
- Rojo (Red): Meat (usually pork) in a rich, smoky red chili sauce.
- Mole: Chicken smothered in complex, chocolatey Mexican Mole.
- Rajas con Queso: Strips of roasted poblano peppers and melted cheese—a favorite for vegetarians!
- Dulce (Sweet): Pink-tinted masa with raisins, pineapple, or cinnamon. Commonly eaten for breakfast or dessert.
Where to Buy Authentic Tamales in Germany
Because making tamales takes hours, many people prefer to buy them from experts. In Germany, we are lucky to have several authentic sources:
- Nationwide Delivery: Mexikanische Tortillas offers a subscription and monthly shipping of various handmade tamales (Red, Green, Mole, and Veggie) across Germany.
- Berlin: Visit Taco Tales or Agüevo! during festive seasons for freshly steamed tamales.
- Düsseldorf: Casita Mexicana often features tamales on their seasonal menus.
Tips for Making Tamales in your German Kitchen
If you want to host a tamalada at home, here is your shopping list:
Frequently Asked Questions
Where is the best place to buy corn husks (Hojas de Maíz) for tamales in Germany? In Germany, you can find them in specialized shops like Mex-Al in Aachen or Chili & Paprika in Berlin. Most major Mexican online stores (like MexHaus and MexicoMiAmor) also stock them year-round. If you're near a larger city, some Asian markets also carry them, though they might be intended for other uses.
Can I make tamales without lard (Schweineschmalz)? Yes! While lard is traditional and provides a unique flavor and texture, you can use high-quality vegetable shortening (Pflanzenfett) or even a neutral vegetable oil. For a vegan version, coconut oil is a popular choice, though it will add a slight coconut hint to the masa.
How do I know when the tamales are finished steaming? The "gold standard" test is to remove one tamal and wait a few minutes for it to cool slightly. If you can peel the wrapper back and the dough doesn't stick to it at all, they are done. If it sticks, they need another 10-15 minutes.
How long can I store leftover tamales? Tamales are incredibly durable. You can keep them in the fridge for up to a week, or freeze them for up to 6 months. To reheat, steaming them again for 10-15 minutes is best to restore their original moisture, but you can also microwave them wrapped in a damp paper towel.
What is the 'Tamaliza' and when does it happen in Germany? The most famous "Tamaliza" happens on February 2nd (Día de la Candelaria). Tradition dictates that whoever found the "muñequito" (little Jesus figure) in their Rosca de Reyes on January 6th must host a party and provide the tamales for everyone. In Germany, many Mexican associations and restaurants host special events around this date.
Final Thoughts
Making tamales is a celebration of patience and community. Whether you wrap them in the traditional corn husk or the humid Southern-style banana leaf, the result is a comforting, ancient soul-food that remains a cornerstone of Mexican identity, even far away in Germany.
¡Feliz Tamaliza!
New to Mexican cooking? Master the foundation with our Masa Harina 101 Guide and start your own tamal tradition today!