tamale

They can be traced back as early as 5000 BC. They served as a nutritious and portable food for Aztec, Mayan, and Incan warriors.

Tamal is the Spanish singular use of the word are pockets of corn dough with a savory filling and typically wrapped in corn husks or banana leaves. The pockets are steamed and eaten traditionally served with Atole a
masa drink.

Masa in Spanish means dough. The masa is made from field corn, called maiz blanco or cacahuazintle which was dried, treated with a lime water solution, then grind

Commercial Masa para Tamales - Maseca makes a "instant" masa product made specifically for tamales.Tamale "aficionados" would probably have apoplexy at the thought but for those of you who don't have access to fresh tamale dough, and don't choose to wade through the process, it is an alternative.

Contrary to what is found in most American-Mexican restaurants, most are not served with a sauce, but rather simple and plain.

With that been said lets look at some sauces used in a few restaurants. Lets start with with a simple Ranchero sauce recipe Also can be used over eggs for huevos rancheros, Chile rellenos, steaks, my favorite over salmon.

Another sauce is the Green enchilada sauce used mostly with chicken.

Let's not forget the old standby Salsa "Yup" the red stuff.

Have steamer take out of bag, put in steamer for around 30 minutes frozen, if thawed 10 or 15 minutes.

Just 1 or 2 in microwave wrap in damp paper towel thawed first then heat first time 30 seconds. Some microwaves are a lot hotter then others, just don't over heat.