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Pasteles (Spanish pronunciation:; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico , the Dominican Republic , Venezuela , Panama , Trinidad and Tobago , and the Caribbean coast of Colombia , the dish looks like a tamal .
They argue that, although both dishes use corn dough and are cooked wrapped in leaves, hallacas and tamales have distinct differences. [17] For instance, the hallaca has a singular type of filling and utilizes plantain leaves as its wrapper, whereas tamales can have a variety of fillings and can be wrapped in corn husks or plantain leaves. [16]
Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough that comes from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called harina de maíz or masa harina.
Unlike tamales, which are wrapped in corn husks, pasteles are usually made with a masa or dough made of green plantains that's filled "with a mixture of pork and roasted peppers inside," he said ...
Take a look at the roots of the Latin celebration food with the staff at Los Chamos restaurant.
While simple in construction, tamale creation at home can be complicated. You have to get the ingredients, make the masa dough, make a filling, prepare your wrappers, roll them up and steam them.
The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamale is an anglicized version of the Spanish word tamal (plural: tamales). [2]
To eat a tamale, simply unwrap the corn husk wrapper like a Christmas present and dig in! Tamales make an excellent Christmas dinner or a tasty snack to eat during your holiday travels.