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20:41 May 9, 2011 |
Spanish to English translations [PRO] Social Sciences - Cooking / Culinary / Mexican regional cuisine | |||||||
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| Selected response from: Charles Davis Spain Local time: 22:41 | ||||||
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Summary of answers provided | ||||
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5 +2 | round tamales |
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4 +1 | pork rib and chili tamales wrapped in corn husks |
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pork rib and chili tamales wrapped in corn husks Explanation: These are apparently a real speciality of Chiapas. Here's a recipe: " Tamales de bola, Chiapas * * * Día de la Candelaria Ingredientes: ½ kilo de masa de maíz reventado ¼ kilo de costilla de puerco cocido ¼ kilo de manteca 125 gramos de chicharrón molido 125 gramos de jitomate 1 pimienta negra 20 chilitos de Simojovel fritos Totomoste o doblador Sal, al gusto" http://www.culturaspopulareseindigenas.gob.mx/dgcp/index.php... David Baird, in Frommer's Cancun, Cozumel and the Yucatan 2010, p. 29, writing on "Chiapas' marvelous variety of tamales", describes them like this: "the best known are tamales de bola, with pork rib, a prune and a small dried chili, all wrapped up in a corn-husk tied on top to form a ball (bola)" http://books.google.es/books?id=DuMww7kWIh0C&pg=PA29&lpg=PA2... |
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round tamales Explanation: EStos tamales se llaman asi por su forma. Originalmente se servian en Semana Santa sin relleno o relleno que no fuese de carne. Los tamales de puerco y/o costilla de puerco los puedes encontrar en otros lugares de la republica. A diferencia de Oaxaca donde se envuelven con hoja de plátano estos se envuelven en el tradicional totomostle (hoja de maíz) http://www.culturaspopulareseindigenas.gob.mx/dgcp/index.php... |
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