Tamale
| Course | Main course |
|---|---|
| Place of origin | Guatemala and Mexico |
| Region or state | Mesoamerica |
| Main ingredients | Corn (maize) masa, banana leaves, corn husks |
| Variations | Corunda, guajolota, uchepos, zacahuil |
| Similar dishes | Humitas, pamonha, hallaca |
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. 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). Tamal comes from the Nahuatl tamalli.
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.