Cooking tamales involves heating both maize and water.
From theCambridge English Corpus
Typical dishes for the area, which can be found in the market, include moles, tamales, and barbacoa.
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Food stuffs include mole, candy, tamales, local breads and other regional specialties.
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Other typical dishes are the montucas or corntamale, stuffed tortillas, and tamales wrapped in plantain leaves.
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The market also has a large number of prepared food stands selling tamales, tacos, cocktails, fillets and other seafood dishes.
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Rather, they depict elaborate market scenes of people preparing or consuming products such as atole, tamales, or tobacco as an ointment.
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The restaurants also serve small tamales, and spaghetti topped with the same chili used on the coneys.
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On some days you can pre-order tamales to be delivered around 6pm, a local goes around in the morning to take orders.
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These obligations always include being responsible for buying tamales and drinks for this day, but it can also signal a more serious commitment.
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Then the basket is taken outside to an ants nets, with offerings of food such as mole and tamales and candles.
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Corn is also used to make empanadas, tamales and more.
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Tejuino is usually made from corn dough, the same kind used for tortillas and tamales.
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Corn is generally dried and ground to create a dough, which is used for a number of dishes including entomatadas, empanandas and tamales.
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One notable dish is "sacahuil", which is a largetamalewrapped in the leaves of a plant called a "papatla".
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Their name refers to their pungency, using the name of thetamale, which can be spicy.
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
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