I am amazed that Hannah used the 'METATE' aka "the grinding machine", wow!!! I am from Celaya, Guanajuato, Mexico and in my region we have a kind of tamales called "tamales de ceniza" (Ash tamales). I should say that every mexican state or region has its own kind of tamales. The turkey seems yummy, although, her 'masa' is a little weird for me, maybe it needs more water or, due that the tamal is from mayan heritage, could be different... In a second thought, the tamales seems the kind that are made in Oaxaca state, but the 'masa' is dissimilar. As mexican, I applaud her attempt, but she needs a 'vaporera' (a really big pot called in English 'tamales steamer'), and if she can't make a hole in the ground, the 'vaporera' could be put on the stove, not in the oven, that way the cooking is a little bit different, but the results (flavor, odor, taste) are worth it.
Teresita Guevara-Figueroa Whenever my mom and I make tamales we use a pasta pot with an insertable strainer instead of tamales steamer, i think it produces a similar-ish result. It looks like this: www.homedepot.com/p/ExcelSteel-16-Qt-Professional-18-10-Stainless-Steel-Multi-Cooker-with-Lid-4-Piece-558/303184718
Yes, it's really like the ones in Guatemala near the frontier with Chiapas. They are way more chewy because they don't have extra grease or royal powder. It's really good, just a little bit more rustic
Hello! Well, this is the rustic way of making the tamales,back in the day. they didn’t use lard( Manteca) to do the tamales. Is not because is from the mayas or Aztec or anyone. If you remember, our people back in the day were healthier. Now turkey is from everywhere, Oaxaca and her MOLE was with turkey same as Puebla. Times have changed, that’s why now days tamal or talanes or tamale are different. México has an enormous amount of different foods out there and all are delicious. We as Mexicans need to learn and love all Mexican foods. From the bajas to the peninsula! We all are one, no one is better than the other. All MÉXICO 🇲🇽 is Beautiful with or without the food. Cuz WE ARE:::: MÉXICO 🇲🇽 take care y’all! Blessings 🙏❤️🌹🌈💜
"People had to do this" my grandma still does it and many more women for the whole big families. I miss my grandma I haven't seen her in ages 😭 Edit: thank for saying tamal instead of tamale. 😊
I see Many old women in México using eléctric mixers outside in their lean to kitchens. Lol. They deserve a break. Just buying fresh maseca is good enough for me. I've never ground corn. It's alot of work..
It's not South America. Cmon dude, the division between North America and South America is the most obvious of ANY connected landmass, the connection between Panama and Colombia is tiny, even compared to how Africa and Asia connect, let alone Europe and Asia. The Term you want for Aztec, Maya, and related cultures is "Mesoamerica"; which covers Mexico, Gutamala, Belize, etc. Note the Inca and their neighbors are seperate thousands of miles away in the Andes.
MajoraZ We all Americans from Canada 🇨🇦, Alaska, all the way to Argentina and Chile 🇨🇱. We all are brothers and sisters. And I love y’all, no matter where you’re from! Blessings 🙏❤️🌹🌈💜
Fitting that this was uploaded on the 500th anniversary of the meeting of Cortes and Montezuma II... though Banana leaves were certainly not used in traditional Mesoamerican Tamales, seeing as how it's a Southeast Asian plant, and we do, in fact, have descriptions and some recipes for various Tamales, Tortillas, Moles, etc used in Aztec, Maya, Mixtec, Zapotec, etc cuisine; especially for the Aztec, where the Friar Sahagun records a great detail of examples in his A History of the Things of New Spain (which in general talks about aztec society, customs, history, worldview, etc in detail). For example, he describes a white, "pellet shaped" tamale with beans rolled into the dough to create a sell-shell spiral shape, sort of like the spiral you see on cinnamon rolls; and a choclate drink sweetened with Honey, dried, crushed up flowers, and green vanilla pods. I believe there's a book called "America's First Cuisuines" by Sophie Coe which touches on both these Aztec examples and other foods from Mesoamerican and presumbly other Native American cuisines.
In modern times (and yes, there are Maya people still around today for those who are unaware), i'm sure, but historically Bananas were only introduced into the Americas during the colonial period.
In Guatemala. We use a lot the Banana Leaves, cuz it gives a lot of flavor and aroma. And we use Turkey, Chicken, Pork, and few other meats to have variety of flavors. Tamales are just perfection.
... some of you make me laugh like did you not hear what the historian said . she told hanna how it was made back then a long time ago and thats how hanna made it .... so why some of you keep saying she did it wrong thats not how you do it? like lol she did it correctly as the HISTORIAN told her. and its been thousands of years so of course now people make it a little different . and even different countrys , to different places in that same country to every family make it different . i make it different to how your family makes it and so on . so there isnt a correct or wrong way as long as it taste good and its cooked and still resembles the first one as the historian told hanna to make ..... ... if anything everyone is making it wrong lol if you are not making it like in this video then you made it wrong . since thats how they did it back then correct thats the correct way right lol everyone makes it a little different
Except that, as she said, there were no books from those times so, the so-called historian just made all of it up and Hannah just took it in like a naive simpleton and there is no way to know what the correct, original way was.
Breadbin Urie It’s really not about weakness, but what’s faster, or brings a larger output and thus bigger earnings for those who sell tamales. Coz in my island nation, some things have changed for the purpose of better production.
@@kprpearl my grandma says that grinding the corn by hand gives the tamales an extra flavor, we have "molinos" that basically is a corn grinder machine, honestly for me both taste the same, is more like keep the tradition alived, usin the sttones to grind the corn
I love her!!! Thank you for showing how to make them makes me appreciate my grandmother stories so much more!!! Also, thank you for using correct pronunciation... you’ve become my favorite on tasty because you genuinely care about history n culture.
guatemala!!!! my dad side back home makes it like this still and my mom side from mexico makes it with the corn husk but dad side guatemala makes it with the banana leaf
Not nessisarly. Anthro student the maya likely didn't leave a recipe book because most everything was passed via word of mouth. It was something everyone just knew.
@@dakotagennetten2346 good point, the mayan books (judging from the four that survive) seem to have been like European illuminated manuscripts so they wouldn't be used for something as mundane as recipes.
They had books but why write something when everyone knows how. Men and women knew how to cook. The Popuh Voh is a example of writing though it's basis as a book is contested. It intresting and its what I study.
Loving the "it looks like [name] in [country]". Maíz is a huge part of a lot of native cultures identity. In Yucatán, Mx we do (almost) exactly that recipie ony on Día de Muertos
Well, it's cereal, the base of every sedentary alimentation ^^ In Asia rice is the base of the food, in Europe it is wheat, and I think in Africa they have millet and sorghum ^^
i didn't really think about it until now but tamales are similar to a bangladeshi food called bhapa pitha, which is a steamed ball/dome of freshly ground rice flour (we also use a stone tool that looks just like the one in this video!) and is filled with coconut and palm sugar instead of savoury fillings.
Sometimes tamales can be sweet too! And it seems like humans have an affinity for putting carbs (rice, flour, corn) around fillings based on the comments lol
Its actually an English idiom coming from the old English grindan so it would have come from the milling of wheat not corn though there might be a Mexican equivalent to the saying I'm not sure.
I must say, this is my favourite segment of Tasty. The concept is very interesting and Hannah Hart seems to me the coolest person ever. Hope it never ends ....
These came out so adorable! Thank you for taking the time to learn about something that’s a big part of my culture, I’m so happy to see others enjoying part of it! 🥰
I live in yucatan where they still make mucbi pollo like this. Mucbi pollo it's a traditional tamal and we eat it in special occasions which are like the day of the death and its available all October
Wow I loved watching this! My parents are Guatemalan and this is what I miss so much from home 😢 Sadly there’s not a good place here in Canada that is even remotely close to the ones back home
A couple of things I wasn't expecting: her making the Masa from literal scratch, since she's using turkey sounds like a healthy filling (The most common tamales filling is pork), and the Chile habanero cuz I've seen three different chilli peppers like Chile ancho, huajillo and hmm forgot that last one.
I just love Hannah, whichever video I see her in. She's so full of joy, pure fun and satire. I feel like she'd be an awesome person to grab a coffee (or a few beers) with.
I love how you made The Yucateco Tamale. You didn’t add any strange ingredients in it. My family is from the Chihuahua and from Yucatán so we make both type of tamales for Christmas.
Indonesia has something like this, but we use rice instead of corn. We called it 'lontong isi'. If it doesn't has filling then it's 'lontong' or 'buras' or 'ketupat'. Usually we filled 'lontong isi' with chicken or veggies and we add a whole chilli in the middle then we steam it. We can use glutinous rice or normal rice. But for buras, we add coconut milk to the rice before we steam it.
Modern Tamale are made almost the same, just you add some shortening to the masa, and some baking powder to make them fluffier. The fillings can be almost anything from Beans, zucchini, cheese, chicken, pork, with any salsa, red, green, etc, to even sweet tamale fillings such as berries,fruit and other candied preserves, to Nutella, anise, chocolate, and you can go wild with the possibilities...
This reminds me of the Chinese zongzi. People wrap the glutinous rice in leaves as well, the rice generally has fillings like salted egg with fatty pork, chicken or red bean paste. You normally steam them tho. This tamale recipe seems like something that I would like eating, being spicy and stuff.
We are Gogeta Those sound a lot like conkies(barbados) it’s because of our shared influenced by our west african ancestors and the natives of the caribbean. Trinidad has pasteles which probably came from being so close to venezuela, also similar to tamales.
Our ancestors definitely worked very hard to make tasty tamales. You should visit Merida, I am sure Yucatan food will be one of your favorites (or southern Mexican food overall)
Tasty is the best I love the easy recipes and great explanations. I watch your videos daily just to learn new recipes for my channel. Thank You keep up the good work
To grind the corn you have to use force and go back & forth. In our country, Bangladesh, we still have this sort of hand grinder, made from stone. We call them 'Shil-Pata'... To make any paste or powder of anything they are still the best than any other electronic gadgets!!!
Wow in almost every Mexican home there's a Grandma, aunt and mom making tamales like every day. In my family they make it at least once a month (You know as for birthdays, festivities or out of boredom)
Ahhhhhhhhh!!! BY FAR MY FAVORITE EPISODE!!!! SALVADOREAN TAMALES ARE STILL MADE LIKE THAT!! My mom makes them all the time! If you guys ever want to taste them. I GOT YOU!
Nice tamal I’m from the Mayan region Now the nixtamalization is easier, usually the tortillerías (tortilla store) lend the machine to grind the corn. El pib or mucbilpollo (pib : buried ) is seasonal from October 31 ( día de los muertos) to November 30 ( departure of the dead ) this season more than 1000 pib where exporter from Yucatán I live in the capitol city Merida
Just sayin' because you liked hoja de platano: Try Guatemalan Tamales. Do not go for Chuchitos, because that involves corn husks. It's interesting, but not banana leaf. I mean they're GOOD, just not banana leaf. Try it if you wanna know about it. Oh, and also we have potato tamales called Paches. Those are wrapped in Banana leaf. But honestly, try Rice Tamales, made in Western Guatemala, it's the BEST, honestly. I mean, corn tamales are awesome, but Rice Tamales are on a whole new level. Glad you enjoyed making the Tamales, and I liked that you went full on stone-grinding for the corn, you are A+++++ Authentic, just like my granny does. :D
Try delia's tamales they are a south Texas food chain right along the border in the Rio Grande Valley and they recently last year they made it so you can order from anywhere in the United States. They are some of the best tamales I have eaten.
Your videos are so awesome i love watching tasty videos with explanations kind of reminds me of good eats from food network!!! That’s also why i love tasty 101
Habanero... one day,,, I was cutting the chillies and I felt my face itch. I consciously and unconsciously scratched my face and then,,, 🔥 🔥 🔥.. I put my face into iced cold water. Later on my friend told me, you can either put vinegar( the acidity helps to remove the hot) or oil(it helps as well) on the burning hot spots. It was biggg lesson to me haha😡🥺
3:55 we indians have this kind of similar one but in different states we called thi thing different names in kerela we callled this as ammikallu but it is mor denser and bigger ........ that banana leaf wrapping is one of our favorite one we even do this things in this modern days...........
You HAVE to check out De Mi Rancho A Tu Cocina, if only because she uses the same pestle and mortar thing and has fresh masa on hand every day [edit: it's a metate]
In India there is a popular bengali dish named 'Paturi' which is made with fish. The technique is somewhat similar to tamales but isn't exactly the same.
Hi! My country, Indonesia, has a food called pastel. But it's different. It's like a fried puff pastry dough filled with veggies & glass noodles or potatoes and eggs or potatoes and chicken, then we shape it like a stegosaurus body. Or you can make it like a bun (it's called 'panada'), usually the filling is spicy tuna or spicy mushroom or spicy chicken then you fry it too.
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
So often people making traditional foods try them and go yuk. It makes me happy that Hannah genuinely seems to like so much of the food she makes
Maybe those people who test recipes and go yuck just aren’t good cooks? Or their palate is limited to steak and potatoes.
Or they just weren't raised on it so its foreign to their taste buds and just dont like it.
Well the tamales should be that much different. The masa, spices, and cooking method are largely the same.
Just looking at the ingredient list she put together on this makes me want to try this!
Or she's an enthusiastic about everything lol
This is quickly becoming my favorite show on Tasty!
It’s really growing on me
@@maxiapalucci2511 same
me 2
Same here! 🙋
Yes!
My Grandma just made us 200 tamales by accident because she miscounted the amount of ingredients she needed! 😂
Sounds like my grandma
I’d call that a happy mistake
I am amazed that Hannah used the 'METATE' aka "the grinding machine", wow!!! I am from Celaya, Guanajuato, Mexico and in my region we have a kind of tamales called "tamales de ceniza" (Ash tamales). I should say that every mexican state or region has its own kind of tamales. The turkey seems yummy, although, her 'masa' is a little weird for me, maybe it needs more water or, due that the tamal is from mayan heritage, could be different... In a second thought, the tamales seems the kind that are made in Oaxaca state, but the 'masa' is dissimilar. As mexican, I applaud her attempt, but she needs a 'vaporera' (a really big pot called in English 'tamales steamer'), and if she can't make a hole in the ground, the 'vaporera' could be put on the stove, not in the oven, that way the cooking is a little bit different, but the results (flavor, odor, taste) are worth it.
Teresita Guevara-Figueroa Whenever my mom and I make tamales we use a pasta pot with an insertable strainer instead of tamales steamer, i think it produces a similar-ish result. It looks like this: www.homedepot.com/p/ExcelSteel-16-Qt-Professional-18-10-Stainless-Steel-Multi-Cooker-with-Lid-4-Piece-558/303184718
Los hizo como los hacen en Yucatan (por el hecho de que usan mucho la carne de pavo)
Yes, it's really like the ones in Guatemala near the frontier with Chiapas. They are way more chewy because they don't have extra grease or royal powder.
It's really good, just a little bit more rustic
Metete is not what that's called. Lmao Auto correct.
Hello! Well, this is the rustic way of making the tamales,back in the day. they didn’t use lard( Manteca) to do the tamales. Is not because is from the mayas or Aztec or anyone. If you remember, our people back in the day were healthier. Now turkey is from everywhere, Oaxaca and her MOLE was with turkey same as Puebla. Times have changed, that’s why now days tamal or talanes or tamale are different. México has an enormous amount of different foods out there and all are delicious. We as Mexicans need to learn and love all Mexican foods. From the bajas to the peninsula! We all are one, no one is better than the other. All MÉXICO 🇲🇽 is Beautiful with or without the food. Cuz WE ARE:::: MÉXICO 🇲🇽 take care y’all! Blessings 🙏❤️🌹🌈💜
"People had to do this" my grandma still does it and many more women for the whole big families. I miss my grandma I haven't seen her in ages 😭
Edit: thank for saying tamal instead of tamale. 😊
Tamale
@@Senioroinkdice322 dude, you ruined my day, and it was going really well.
@@Senioroinkdice322 I hope you step on a world of legos.
I honestly can’t wait for summer to visit my grandma in Mexico. She’s in Oaxaca, so I’ll get to see more indigenous cooking methods and dishes 😁
Samuel es tamal.
my grandma had that grinding tool
long before any grinder or electric mixers came..
for hours
I see Many old women in México using eléctric mixers outside in their lean to kitchens. Lol. They deserve a break. Just buying fresh maseca is good enough for me. I've never ground corn. It's alot of work..
My grandma in El Salvador still uses her's pretty often too.
i do have one in my house but its not that much small its quiet larger and denser
With how painful that grinding looks it seems like Hanna's a bit of a "Masa"chist
I'm hilarious.
Thank you for your comment. I needed a laugh rn. 😜👏👊✌
Corn Husks: *Exist*
South America: "I'm gonna do what's called a pro-gamer move"
That discovery resolved one of the fundamental problems with the mayan start. They were pretty strong untill the big nerf that came later.
It's not South America. Cmon dude, the division between North America and South America is the most obvious of ANY connected landmass, the connection between Panama and Colombia is tiny, even compared to how Africa and Asia connect, let alone Europe and Asia. The Term you want for Aztec, Maya, and related cultures is "Mesoamerica"; which covers Mexico, Gutamala, Belize, etc. Note the Inca and their neighbors are seperate thousands of miles away in the Andes.
@@MajoraZ South north america.
Central America
MajoraZ We all Americans from Canada 🇨🇦, Alaska, all the way to Argentina and Chile 🇨🇱. We all are brothers and sisters. And I love y’all, no matter where you’re from! Blessings 🙏❤️🌹🌈💜
Most people watching probably won't remember that Hannah was a pioneer of the internet cooking show.
This series check boxes all my interests: cooking, history, and a super likable and enthusiastic host!
Am so happy everytime that Guatemala gets mention.
Fitting that this was uploaded on the 500th anniversary of the meeting of Cortes and Montezuma II... though Banana leaves were certainly not used in traditional Mesoamerican Tamales, seeing as how it's a Southeast Asian plant, and we do, in fact, have descriptions and some recipes for various Tamales, Tortillas, Moles, etc used in Aztec, Maya, Mixtec, Zapotec, etc cuisine; especially for the Aztec, where the Friar Sahagun records a great detail of examples in his A History of the Things of New Spain (which in general talks about aztec society, customs, history, worldview, etc in detail). For example, he describes a white, "pellet shaped" tamale with beans rolled into the dough to create a sell-shell spiral shape, sort of like the spiral you see on cinnamon rolls; and a choclate drink sweetened with Honey, dried, crushed up flowers, and green vanilla pods. I believe there's a book called "America's First Cuisuines" by Sophie Coe which touches on both these Aztec examples and other foods from Mesoamerican and presumbly other Native American cuisines.
MajoraZ MoCtezuma.
Moctezuma isn't a particularly accurate spelling of the original Nahuatl name either, so I just went with what people are more familiar with.
Banana leaves are a staple in Mayan cuisine...
In modern times (and yes, there are Maya people still around today for those who are unaware), i'm sure, but historically Bananas were only introduced into the Americas during the colonial period.
Pre-Columbian Mayas probably used "hoja santa" (Mexican pepper leaf) instead of banana leaves.
In Guatemala. We use a lot the Banana Leaves, cuz it gives a lot of flavor and aroma. And we use Turkey, Chicken, Pork, and few other meats to have variety of flavors. Tamales are just perfection.
... some of you make me laugh like did you not hear what the historian said . she told hanna how it was made back then a long time ago and thats how hanna made it .... so why some of you keep saying she did it wrong thats not how you do it? like lol she did it correctly as the HISTORIAN told her. and its been thousands of years so of course now people make it a little different . and even different countrys , to different places in that same country to every family make it different . i make it different to how your family makes it and so on . so there isnt a correct or wrong way as long as it taste good and its cooked and still resembles the first one as the historian told hanna to make .....
... if anything everyone is making it wrong lol if you are not making it like in this video then you made it wrong . since thats how they did it back then correct thats the correct way right lol
everyone makes it a little different
Except that, as she said, there were no books from those times so, the so-called historian just made all of it up and Hannah just took it in like a naive simpleton and there is no way to know what the correct, original way was.
@@Leib33 k
@@Leib33 by "there were no book" she meant Mayan books, there are plently of books about mayan culture written by spanish historians.
@@sopothetochoWhat are you talking about? The so-called historian made no reference to Spanish historians.
I appreciate the research that went into this, and the correct pronunciation of Tamal. Good on you guys, love this series.
That’s more or less how we still do tamales in Guatemala 😋
Same here Mexican American!
You still grind the corn by hand?
@@kprpearl yeah yall weak as hell
Breadbin Urie It’s really not about weakness, but what’s faster, or brings a larger output and thus bigger earnings for those who sell tamales. Coz in my island nation, some things have changed for the purpose of better production.
@@kprpearl my grandma says that grinding the corn by hand gives the tamales an extra flavor, we have "molinos" that basically is a corn grinder machine, honestly for me both taste the same, is more like keep the tradition alived, usin the sttones to grind the corn
She has such a soothing voice! I could listen to her for hours..
I love her!!! Thank you for showing how to make them makes me appreciate my grandmother stories so much more!!! Also, thank you for using correct pronunciation... you’ve become my favorite on tasty because you genuinely care about history n culture.
I genuinely do appreciate this series. Hannah is so much fun
guatemala!!!! my dad side back home makes it like this still
and my mom side from mexico makes it with the corn husk but dad side guatemala makes it with the banana leaf
En Honduras hacemos de los dos!!!
My fam in Chiapas also use banana leaf. I was so happy to see her bring out the banana leaves.
technically it was the conquistadors who didn't leave the mayan recipe books
Next time she should make aztecan pozole 👌
Not nessisarly. Anthro student the maya likely didn't leave a recipe book because most everything was passed via word of mouth. It was something everyone just knew.
@@dakotagennetten2346 good point, the mayan books (judging from the four that survive) seem to have been like European illuminated manuscripts so they wouldn't be used for something as mundane as recipes.
They had books but why write something when everyone knows how. Men and women knew how to cook. The Popuh Voh is a example of writing though it's basis as a book is contested. It intresting and its what I study.
My husband's country of Costa Rica make their tamales with banana leaves and I love the taste it gives to the tamales when I go visit.
Gave her a like for the self-high five. She's fricken adorable.
Loving the "it looks like [name] in [country]". Maíz is a huge part of a lot of native cultures identity.
In Yucatán, Mx we do (almost) exactly that recipie ony on Día de Muertos
Well, it's cereal, the base of every sedentary alimentation ^^
In Asia rice is the base of the food, in Europe it is wheat, and I think in Africa they have millet and sorghum ^^
I like the chicken tamales from Yucatan, those are dope. You know, the kind you make in banana leaf?
i didn't really think about it until now but tamales are similar to a bangladeshi food called bhapa pitha, which is a steamed ball/dome of freshly ground rice flour (we also use a stone tool that looks just like the one in this video!) and is filled with coconut and palm sugar instead of savoury fillings.
Sometimes tamales can be sweet too! And it seems like humans have an affinity for putting carbs (rice, flour, corn) around fillings based on the comments lol
The technique with the banana leaf is used to make paturi, a bengali dish . Infact it is used for various other food and its subsequent purposes.
Now you know where the phrase "the daily grind" came from.
Its actually an English idiom coming from the old English grindan so it would have come from the milling of wheat not corn though there might be a Mexican equivalent to the saying I'm not sure.
I must say, this is my favourite segment of Tasty. The concept is very interesting and Hannah Hart seems to me the coolest person ever. Hope it never ends ....
Wow I’ve never just happened to be on RUclips when a video is uploaded.
Jordan Eric Collum haha. Me either🤣
These came out so adorable! Thank you for taking the time to learn about something that’s a big part of my culture, I’m so happy to see others enjoying part of it! 🥰
I live in yucatan where they still make mucbi pollo like this. Mucbi pollo it's a traditional tamal and we eat it in special occasions which are like the day of the death and its available all October
She's adorbs. I've introduced my old foodie friends, and they're all fans now. Great ideas for new/old creations!
Wow I loved watching this! My parents are Guatemalan and this is what I miss so much from home 😢 Sadly there’s not a good place here in Canada that is even remotely close to the ones back home
I was about to comment that she looked exactly like Hannah Hart but oh shit. Didn't realise she worked at tasty now.
"People like to do this every day... for hours"- we needed our tortillas one way or another.
A couple of things I wasn't expecting: her making the Masa from literal scratch, since she's using turkey sounds like a healthy filling (The most common tamales filling is pork), and the Chile habanero cuz I've seen three different chilli peppers like Chile ancho, huajillo and hmm forgot that last one.
Im starting to love her. She's perfect for this.
I just love Hannah, whichever video I see her in. She's so full of joy, pure fun and satire. I feel like she'd be an awesome person to grab a coffee (or a few beers) with.
Hannah is so fun, she is like the perfect person for this show, I love it!!!!
I love how you made The Yucateco Tamale. You didn’t add any strange ingredients in it. My family is from the Chihuahua and from Yucatán so we make both type of tamales for Christmas.
This was a great episode 😊
And I love the fact that Hannah said tamal instead of tamale 👌👌
Yeah, so refreshing.
I think i would have much rather seen the Iguana tamale! 🙂
Imagine skinning that thing and cutting up its meat on this episode.
I know this is going to be a cliche but it actually tastes a lot like chicken just a little gamey
@@solrac9163 Yum. I am going to look for a restaurant in LA that serves this! And vlog it
Eeeewww
I don’t think the internet is ready for that haha
Tamal....
I really love this show it combines my true loves food and history
I'm from Guatemala... I feel proud
”Deh BananA leAf”
Tbh the jokes she made throughout the entire video are gold 😂
Tamales in Gutemala are still round just like in the painting from the Mayas they are called chuchitos, in Mexico they made it flat, but ours is round
Indonesia has something like this, but we use rice instead of corn. We called it 'lontong isi'. If it doesn't has filling then it's 'lontong' or 'buras' or 'ketupat'. Usually we filled 'lontong isi' with chicken or veggies and we add a whole chilli in the middle then we steam it. We can use glutinous rice or normal rice. But for buras, we add coconut milk to the rice before we steam it.
Modern Tamale are made almost the same, just you add some shortening to the masa, and some baking powder to make them fluffier.
The fillings can be almost anything from Beans, zucchini, cheese, chicken, pork, with any salsa, red, green, etc, to even sweet tamale fillings such as berries,fruit and other candied preserves, to Nutella, anise, chocolate, and you can go wild with the possibilities...
Tasty really needs to become a TV channel with all these little shows being actual TV shows.
This reminds me of the Chinese zongzi. People wrap the glutinous rice in leaves as well, the rice generally has fillings like salted egg with fatty pork, chicken or red bean paste. You normally steam them tho. This tamale recipe seems like something that I would like eating, being spicy and stuff.
We have something similar to this in Jamaica, but we use cornmeal n other spices n it more like a dessert to make something name blue draws 😅
We are Gogeta Those sound a lot like conkies(barbados) it’s because of our shared influenced by our west african ancestors and the natives of the caribbean. Trinidad has pasteles which probably came from being so close to venezuela, also similar to tamales.
I'm really loving this series and Hannah is perfect for it.
Tasty did posted this on the perfect day I'm having tamales for dinner
Our ancestors definitely worked very hard to make tasty tamales. You should visit Merida, I am sure Yucatan food will be one of your favorites (or southern Mexican food overall)
I will use 4-5 peppers
I really love spicy food. Thinking to do spicy food challenge in channel soon
We still use that for grinding in India, I just feel like stuff tastes better like that
Hell yeah we’re the originators!!! (Guatemala)
Tasty is the best I love the easy recipes and great explanations. I watch your videos daily just to learn new recipes for my channel. Thank You keep up the good work
My mother would have made me use the broth to wash out the molcajete where the seasoning was and then pour it into the filling, you👏🏻 cant👏🏻 waste👏🏻!
To grind the corn you have to use force and go back & forth. In our country, Bangladesh, we still have this sort of hand grinder, made from stone. We call them 'Shil-Pata'... To make any paste or powder of anything they are still the best than any other electronic gadgets!!!
Wow in almost every Mexican home there's a Grandma, aunt and mom making tamales like every day. In my family they make it at least once a month (You know as for birthdays, festivities or out of boredom)
Ahhhhhhhhh!!! BY FAR MY FAVORITE EPISODE!!!! SALVADOREAN TAMALES ARE STILL MADE LIKE THAT!! My mom makes them all the time! If you guys ever want to taste them. I GOT YOU!
"It's hard to express what you KNEAD" 😂
Nice tamal
I’m from the Mayan region
Now the nixtamalization is easier, usually the tortillerías (tortilla store) lend the machine to grind the corn.
El pib or mucbilpollo (pib : buried ) is seasonal from October 31 ( día de los muertos) to November 30 ( departure of the dead ) this season more than 1000 pib where exporter from Yucatán
I live in the capitol city Merida
I did not think it was possible to love Hannah any more. And then she got down and hand ground Masa. ❤️❤️❤️❤️❤️
In our home we still use this grinding machine to make garlic or ginger paste 😄
Plz make ancient dumplings next!! 😆🙏🏻
In Indonesia you just wraped banana leaf with rice & chiken / potato/ carrot and than with sambal kacang/ nut jam c
dude that is not the same lol
kinda similar to puerto rican tamale though actually
@@garetclaborn enjoy wonderful Indoooneeesiaaaaa 😊
@@lulukhairunnisa4884 sounds fun to me ;p
Just sayin' because you liked hoja de platano: Try Guatemalan Tamales.
Do not go for Chuchitos, because that involves corn husks. It's interesting, but not banana leaf. I mean they're GOOD, just not banana leaf. Try it if you wanna know about it.
Oh, and also we have potato tamales called Paches. Those are wrapped in Banana leaf.
But honestly, try Rice Tamales, made in Western Guatemala, it's the BEST, honestly. I mean, corn tamales are awesome, but Rice Tamales are on a whole new level.
Glad you enjoyed making the Tamales, and I liked that you went full on stone-grinding for the corn, you are A+++++ Authentic, just like my granny does. :D
Love this show so much!!! Looove it!!!
My family is from Guatemala and another type of leaf that's used to wrap tamales is called "maxan"
Non stop laughing when I watch her. And I learn cool stuff, too.
Try delia's tamales they are a south Texas food chain right along the border in the Rio Grande Valley and they recently last year they made it so you can order from anywhere in the United States. They are some of the best tamales I have eaten.
I have never seen masa done like this before. Usually we grind the corn first and then cook it.
Hannah is a great entertainer, I love watching everything you are doing!
Hannah, you got my "Hart" 💓💓💓
In the state of Goiás in Brazil,
we have "Pamonha" a delight and the corn base and cooking in the corn straw you will love "
In america we have bacon
@@garetclaborn In South America we have Pamonha with Bacon
I don't know about Goiás but here in Ceará pamonhas are sweet and sometimes we put cheese in it, and they're still sweet.
@@andremoura4380 that sounds heavenly
@@s0w0fiaUwU that too mmmm omg
Your videos are so awesome i love watching tasty videos with explanations kind of reminds me of good eats from food network!!! That’s also why i love tasty 101
Habanero... one day,,, I was cutting the chillies and I felt my face itch.
I consciously and unconsciously scratched my face and then,,, 🔥 🔥 🔥.. I put my face into iced cold water. Later on my friend told me, you can either put vinegar( the acidity helps to remove the hot) or oil(it helps as well) on the burning hot spots. It was biggg lesson to me haha😡🥺
Brownie points for ACTUALLY using a metate and making your own masa, you’re bad ass Hannah! I want more of this show!!
This concept is so much fun! I love these types of challenges. I have so much fun doing challenges just like these on my channel
3:55 we indians have this kind of similar one but in different states we called thi thing different names in kerela we callled this as ammikallu but it is mor denser and bigger ........ that banana leaf wrapping is one of our favorite one we even do this things in this modern days...........
In a lot of places they still do the grinding process that way, It Is a clasic
Educational, soothing and zany! I love your videos Hannah :)
You HAVE to check out De Mi Rancho A Tu Cocina, if only because she uses the same pestle and mortar thing and has fresh masa on hand every day [edit: it's a metate]
Iguana tamale next!
We have like that in Philippines! ❤️
I have relatives in Quezon province and they have tamales as their delicacy. 😊
We have that grinding stone in Africa,but w a smaller stone head. We use before blenders were a thing.
My mom is from Panamá & our tamales have always been steamed in banana leaves. I personally think they taste better than corn husk.
Still loving this show. :) Ty Hannah! Keep it up :D
It looks like a kakanin in the Philippines.
There could be some cultural influence there! After all, when the Philippines was a Spanish Colony, they were only allowed to trade with Mexico.
Places on the same longitude tend to have similar cultural patterns, like the Egyptians and Mayans have pyramids.
There is also tamales here in Philippines. The difference though is that our Filipino tamales uses rice instead of corn.
it does looks like tamales in PH 😊😊😊
@@jotwinsminloverkm yesss
In India there is a popular bengali dish named 'Paturi' which is made with fish. The technique is somewhat similar to tamales but isn't exactly the same.
7:52 - ah the mating call of the Tamales.
We have something like that in my country called pastel, I'm from Trinidad and Tobago
Hi! My country, Indonesia, has a food called pastel. But it's different. It's like a fried puff pastry dough filled with veggies & glass noodles or potatoes and eggs or potatoes and chicken, then we shape it like a stegosaurus body. Or you can make it like a bun (it's called 'panada'), usually the filling is spicy tuna or spicy mushroom or spicy chicken then you fry it too.
@@AndreaPuspaMelinda also an indonesian here, i never had panada with mushroom. I only have one with tuna or chicken
@@kaenryuuart543 yeah, the common one is the tuna or chicken
I LOVE THIS WOMAN PUT HER IN ALL THE VIDEOS
This and eating your feed are my favorite
One of the foods that I used to think is gross when I was young but I love now.
I use achiote in soap coloring and also nightshade free tacos since I cant have peppers
and another amazing history lesson from the best history teacher ever 😊
My fave show on Tasty!