Beef tamales

Beef tamales are a traditional dish in Latin American cuisine, particularly popular in Mexico and Central America. They consist of a corn dough (masa harina) filled with seasoned and cooked beef, wrapped in corn husks or banana leaves, and steamed. This dish is highly valued for its intense flavor and soft, juicy texture.

Origin: Tamales have pre-Hispanic roots dating back to Mesoamerican civilizations, where corn was a staple food. The version with beef became popular after this animal was introduced to the Americas by Spanish colonizers, adapting with local spices and techniques.

Properties: Beef tamales are an important source of protein thanks to the meat, and they also provide complex carbohydrates from the corn dough, which offer prolonged energy. Depending on additional ingredients and accompaniments, they can contain B vitamins, iron, and fiber. However, their caloric value can be high due to the fats used in preparation.

Synonyms in Spanish from Latin America: Depending on the country, tamales may have various names or similar presentations under different denominations. They are generally known as tamales de res or simply tamales, but in some places they might be called pasteles de carne, hallacas (especially in Venezuela, although the preparation is different), or pastes (in certain regions of Mexico with English influence). However, "beef tamales" is the most recognized and widely used term in culinary recipes.