Does tamales have flour in them?

Tamales are a traditional Latin American dish made of masa or dough, which contains a filling, wrapped in a corn husk or plantain leaf and then steamed. The masa is typically made from nixtamalized corn, which is corn that has been cooked and soaked in an alkaline solution to remove the hull and soften the kernel. This allows the corn to be ground into a dough or masa. So a key ingredient in tamales is masa, and a major component of masa is corn flour.

What are tamales?

Tamales originate from Pre-Columbian Mesoamerica, where they were prepared hundreds or even thousands of years ago. The Aztecs, Mayans, Incas and other indigenous groups made tamales using native ingredients like corn, beans, squash, chilies and more. Over the centuries, tamales spread throughout Latin America with variations developing based on local customs and ingredients.

Today, tamales are still hugely popular in Mexico, Central America, South America, the Caribbean and the United States. They are considered a comfort food and a special dish for holidays, birthdays and celebrations. The basic components are the masa dough, a filling, and the wrapper.

Masa

The masa dough is essential to tamales. It consists of nixtamalized corn flour mixed with lard or vegetable shortening to make it smooth and workable. Other ingredients like baking powder, salt and broth are also commonly added to the masa.

Nixtamalization is the process of soaking and cooking dried corn kernels in an alkaline solution, usually limewater or lye, which removes the hull and softens the kernel. This makes the corn easier to grind and gives the masa a distinctive flavor.

Once nixtamalized, the corn kernels are ground into a fine corn flour or masa flour. This flour has a different texture and properties than regular corn flour because of the nixtamalization process. It is essential for making tamale masa.

Fillings

Tamales are stuffed with a wide variety of fillings, both sweet and savory. Common options include shredded pork, chicken, beef, cheese, beans, vegetables, chilies, fruits, nuts, and more. Regional variations use local ingredients like fish, shrimp, goat, mole sauce, pineapple, raisins, and pumpkins.

The fillings usually contain chopped or shredded ingredients that are well-seasoned. They may be lightly sauced or wet, but not so much that they make the masa soggy.

Wrappers

Instead of an open-faced tortilla like other Mexican dishes, tamales are wrapped and steamed. Traditionally, they are wrapped in corn husks or plantain leaves before steaming. The wrapper surrounds the masa dough encasing the filling and allows the tamales to steam evenly.

Nowadays, plastic bags or parchment paper are also used for wrapping tamales. But corn husks still impart a subtle sweetness and rustic appeal. They also naturally biodegrade unlike plastic bags.

Does Tamale Masa Contain Flour?

Yes, the masa dough that forms the base of tamales does contain flour. Specifically, it contains nixtamalized corn flour that is made by grinding soaked and cooked corn kernels into a fine meal.

So while wheat flour or all-purpose flour are not used, corn flour is a vital ingredient in tamale masa. The flour gives it the proper binding and consistency to work with and wrap around the fillings.

Here is a breakdown of the main ingredients in tamale masa:

Nixtamalized Corn Flour

This specially prepared corn flour is the main component of masa dough. The flour is made by nixtamalizing and grinding dried corn. It has a fine, smooth texture and light yellow color.

Corn flour comprises a majority of the masa, usually about 72-80% of the total dough. It provides substance and binds together the dough. Fresh nixtamalized corn masa imparts a distinctive sweetness and corn flavor.

Lard or Shortening

Lard from pigs or vegetable shortening are added to the masa dough. Fat is crucial to give masa the right consistency and help make it pliable for shaping and spreading around the tamale fillings.

Lard also enhances flavor while shortening provides a milder taste. Either are added to tamale masa in amounts of 18-26% of the total.

Broth

Broths and batters add extra moisture and flavor to tamale masa. Chicken, beef or pork broths are often added. The broth typically makes up about 6-12% of the total masa weight.

Some tamale recipes may use water, tomato juice or other liquids instead of broth. But broth improves both the taste and texture of the dough.

Leavening Agent

A small amount of leavening agent like baking powder or yeast is used when making tamales. Usually about 1-2 teaspoons per cup of masa flour.

This helps the masa expand slightly while steaming and makes the tamales lighter with a fluffier texture.

Seasonings

Salt, powdered chili peppers, cumin, garlic, onions and other spices are used to season the masa dough. The seasonings vary based on regional or family recipes and preferences.

These provide added flavors that complement the fillings. But seasonings make up just a minor fraction of total tamale masa ingredients.

Why Does Tamale Masa Contain Corn Flour?

There are several reasons why corn flour is so essential to making tamale masa:

Tradition

Corn has been the staple grain of Mesoamerica for thousands of years. So traditional tamale recipes rely on the distinctive properties of corn flour made through ancient nixtamalization methods.

Texture

The nixtamalization process modifies the corn, creating a masa flour with a soft, doughy texture perfect for making tamale masa. This cannot be replicated with regular corn flour.

Flavor

Nixtamalized corn flour has a sweet, earthy corn taste that complements fillings. Wheat flour would lack the same corn flavor.

Binding

The masa needs to bind together and stick to the fillings without crumbling apart. Corn flour has the right absorbency and natural adhesives for forming masa dough.

Appearance

The traditional yellow color of tamales comes from the natural yellow-white hue of nixtamalized corn flour. Other flours would alter the look.

Gluten Content

Corn contains no gluten, so corn flour allows the masa to be shaped and rolled without elasticity. Wheat flour would make the dough too stretchy.

Are There Tamales Made without Corn Flour?

Given the importance of corn flour to tamale masa, the vast majority of tamales worldwide contain it. However, there are a few exceptions:

Gluten-Free Tamales

Some gluten-free tamales substitute corn flour with masa harina, yucca starch, or a blend of flours like rice and tapioca. But these may lack the proper binding and texture of true tamale masa.

Vegan Tamales

For vegan tamales, the corn flour may be combined with flours like oat, chickpea, quinoa or amaranth. Binders like vegan yogurt or flaxseed can help adhere the dough. But the taste and texture changes without corn.

Non-Traditional Fillings

While the masa may contain corn flour, non-Latin American fillings like Italian, Chinese or Cajun can create fusion tamales. But the masa itself almost always contains corn flour.

Dessert Tamales

For sweet tamales, extra ingredients like cinnamon, chocolate or fruit purees may complement the corn flour masa. But the basic corn flour dough is still used for structure.

What Can Substitute for Corn Flour in Tamales?

As mentioned above, there are a few flours that can partially substitute for corn flour in tamales:

Masa Harina

Masa harina is a special Mexican corn flour used for tortillas and tamales. It’s made from dried and ground hominy. When reconstituted with water, it makes a passable substitution for fresh nixtamalized masa.

Yucca Starch

Also called cassava or tapioca flour, yucca starch mimics some binding and gelling properties of corn flour. It won’t have the same flavor though.

Rice Flour

Rice flour helps bind dough but also makes it stickier. Up to 25% can be substituted in tamale masa.

Oat Flour

Finely ground oat flour adds fiber and a pleasant flavor. But too much makes dough heavy. Use up to 30% oat flour in masa.

Other Root Flours

Flours made from potatoes, arrowroot, taro and tapioca provide structure similar to corn flour but impart their own flavors.

However, to get the genuine tamale masa texture and taste, a large percentage of nixtamalized corn flour is needed. Completely replacing it changes the final product.

What Kind of Corn Flour is Used for Tamales?

Not just any corn flour works for tamale masa. It must be a special nixtamalized corn flour:

Alkaline Cooked

The corn kernels are soaked and cooked in an alkaline solution of water and lime or ash. This loosens the hulls and partially gelatinizes the starch.

Dried and Ground

The swollen kernels are dried and then ground into a fine, smooth flour. This can be done in traditional stone mills or modern mechanical mills.

Masa Harina

Some commercial corn flours made for tortillas and tamales are sold as masa harina. But ideally, fresh nixtamalized masa is ground right before making tamales.

Not Just Ground Dried Corn

Regular corn flour made by simply grinding dried raw kernels won’t have the right properties for tamales.

Not Cornmeal

Coarsely ground cornmeal has too much texture for the soft pliable masa dough used in tamales.

So real tamaleras seek out the right nixtamalized corn flour for authentic masa texture and taste.

Conclusion

In conclusion, genuine tamales must contain corn flour made by the traditional nixtamalization process. This means:

  • Soaking and cooking dried corn in alkaline solutions like limewater or lye
  • Removing hulls and softening the corn kernels
  • Drying and then grinding the treated corn into a fine flour
  • Using the special corn flour to create a smooth, workable dough masa
  • Binding shredded meats, cheeses or other fillings inside the masa
  • Steaming the wrapped tamales until set

The corn flour is essential to provide the proper taste, texture, binding, moisture retention, and appearance for authentic tamale masa. While a few other flours may substitute small amounts, a majority of real nixtamalized corn flour is needed to make tamales the traditional way.

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