Editing Tamale (section)

===Modern Mexico===
[[File:Tamales mexicanos navidad2004.jpg|right|thumb|A batch of [[Mexico|Mexican]] tamales in the ''tamalera'']]
[[File:Tamal de zarzamoras.png|thumb|A {{Lang|es|tamal dulce}} breakfast tamale from [[Oaxaca]], Mexico. It contains [[pineapple]], [[raisin]]s and [[Blackberry|blackberries]].]]
In the present day, it is common in certain Maya areas to steam tamales in a spherical vessel known as a ''tamalero,'' as opposed to boiling them'','' this practice has been linked back to the Classic Maya period due to the presence of boiler scale in Classic Maya pottery.<ref name=":4">{{Cite book |last=Coe |first=Sophie D. |url=http://dx.doi.org/10.7560/711556 |title=America's First Cuisines |date=1994-12-31 |isbn=9781477309704 |doi=10.7560/711556 |access-date=2023-03-10 |archive-url=https://web.archive.org/web/20240210223440/https://chooser.crossref.org/?doi=10.7560%2F711556 |archive-date=2024-02-10 |url-status=live}}</ref> The other common method of cooking tamales was on a ''comal'' which is a large flat stone, this method is also used to cook tortillas. In addition to the leaves of plantain and banana which are commonly used today, Mayan tamales were commonly wrapped in the leaves of avocado or [[Piper (plant)|piper]] plants, which would be gathered by men during the rainy season.<ref name=":4" /> While meat and fish were the customary fillings of tamales of this era, squash seeds and flowers, and greens such as ''[[Cnidoscolus aconitifolius|chaya]],'' or ''[[Crotalaria longirostrata|chipilin]]'' were also common. Fray [[Diego de Landa|Diego de Landa Calderón]] also spoke of 'special breads' [tamales] which were used specifically as offerings, with fillings such as deer heart, or quail.<ref>{{Cite book |last=de. |first=Landa, Diego |url=http://worldcat.org/oclc/1327853176 |title=Relación de las cosas de Yucatán. |date=31 August 2010 |publisher=Linkgua |isbn=978-84-9897-653-3 |oclc=1327853176 |access-date=10 March 2023 |archive-url=https://web.archive.org/web/20240210223502/https://search.worldcat.org/title/1327853176 |archive-date=10 February 2024 |url-status=live}}</ref> Because of the convenience offered by tamales, specific tamales were made for hunters and travelers. These tamales were cooked with extra wood ashes in order to create a hard 'shell' around the tamales when dried, this allowed tamales to keep for up to 20 days.<ref name=":4" />

Tamales begin with a dough made from ground [[Nixtamalization|nixtamalized]] corn ([[hominy]]), called ''[[masa]]'', or alternatively a rehydrated ''masa'' powder, such as [[Gruma|Maseca]]. It is combined with lard or vegetable shortening, along with broth or water, to bring the dough to the consistency of a very thick batter. It is traditional to whisk the lard, and whisk the resulting batter, with the intent of producing the signature soft and fluffy texture. Modern recipes may use baking powder to achieve a similar effect. Chili purees or dried chili powders are also occasionally added to the batter, which in addition to the spice can cause some tamales to appear red in color. Tamales are generally wrapped in corn [[husk]]s or [[plantain (cooking)|plantain]] leaves before being steamed, with the choice of husk depending on the region. They usually have a sweet or savory filling and are usually steamed until firm.

Tamale-making is a ritual that has been part of Mexican life since pre-Hispanic times, when special fillings and forms were designated for each specific festival or life event. Today, tamales are typically filled with meats, cheese, or vegetables, especially chilies. Preparation is complex and time-consuming, and an excellent example of Mexican communal cooking, where this task usually falls to the women.<ref name=":5" /> Tamales are a favorite [[comfort food]] in Mexico, eaten as both breakfast and dinner, and often accompanied by hot ''[[atole]]'' or ''[[champurrado]]'' and ''[[Rice pudding|arroz con leche]]'' (rice porridge, "rice with milk") or maize-based beverages of indigenous origin. Street vendors can be seen serving them from huge, steaming, covered pots ({{Lang|es|tamaleras}}) or ''[[ollas]]''.

Instead of corn husks, banana or plantain leaves are used in tropical parts of the country, such as [[Oaxaca]], [[Chiapas]], [[Veracruz]], and the [[Yucatán Peninsula]]. These tamales are rather square in shape, often very large—15&nbsp;inches (40&nbsp;cm)—and these larger tamales are commonly known as ''pibs'' in the Yucatán Peninsula. Another very large type of tamale is {{Lang|myn|zacahuil}}, made in the [[La Huasteca|Huasteca]] region of Mexico. Depending on the size, {{Lang|myn|zacahuil}} can feed between 50 and 200 people; they are made during festivals and holidays, for [[quinceañera]]s, and on Sundays to be sold at the markets.<ref>{{Cite news |date=2014-09-15 |title=Mexican tamale called the zacahuil is three feet long |url=https://www.vallartadaily.com/living/foodies/zacahuil-tamale/ |url-status=live |archive-url=https://web.archive.org/web/20170906223811/https://www.vallartadaily.com/living/foodies/zacahuil-tamale/ |archive-date=2017-09-06 |access-date=2017-07-26 |work=Puerto Vallarta News}}</ref><ref>Archived at [https://ghostarchive.org/varchive/youtube/20211211/sgvCOWgOhmU Ghostarchive]{{cbignore}} and the [https://web.archive.org/web/20200228190001/https://www.youtube.com/watch?v=sgvCOWgOhmU Wayback Machine]{{cbignore}}: {{cite web |date=2013-09-15 |title=El Zacahuil, El Tamal Gigante de la Huasteca, La Ruta del Sabor, Axtla de Terrazas SLP |url=https://www.youtube.com/watch?v=sgvCOWgOhmU |access-date=2017-07-26 |publisher=ComidasDeMexico |language=es |via=YouTube}}{{cbignore}}</ref>