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Tamale is an anglicized version of the Spanish word tamal (plural: tamales). [2] Tamal comes from the Nahuatl tamalli. [3] The English "tamale" is a back-formation from tamales, with English speakers applying English pluralization rules, and thus interpreting the -e-as part of the stem, rather than part of the plural suffix-es. [4]
The 1899 book The Capitol Cook Book, published in Austin, Texas, included a recipe for a similar pot pie prepared with a wheat flour crust on the top of the dish, and the 1905 book The Times Cook Book #2, published by the Los Angeles Times, included a recipe for a casserole with "cornmeal crusts above and below". [6]
In other regions of Central America it is also called corn tamal. In some regions in South America these tamales are called humitas , and recipes may call for spices, raisins, and other sweet ingredients such as cajeta blanca, arequipe, dulce de leche , and manjar.
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While the exact history of the hot tamale is unknown, there are several competing theories to explain its origin. One theory suggests that the meal dates back to the food prepared by Native Americans of the Mississippi delta. Another posits that it was brought back by soldiers returning from the Mexican-American War in the late 1840s. The final ...
Karcher was a lifelong supporter of conservative causes and was known to lead the Pledge of Allegiance to the American flag at the beginning of CKE board meetings. Karcher was an early supporter of John Schmitz , a Republican and member of the John Birch Society , who represented Orange County in the California State Senate and later Congress ...
A Dominican cookbook in 1938 is the first to print recipes on pasteles. [ citation needed ] The cookbook printed two recipes, titled pasteles Puertorriqueño and pasteles Dominicano . The only difference is the inclusion of cassava in the recipe for Dominican pasteles which currently is not included.
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