A corn husk stuffed with masa, meat or beans. Masa (dough) that surrounds your choice of filling, traditionally pork. The 5"-6" long and 1" thick tamale is wrapped in a soaked cornhusk and steamed to cook dough. A traditional Mexican Christmas dish.
A tube of cornmeal dough filled with ground meat or beans and usually seasoned with chili, wrapped in corn husks and steamed (Mexican Spanish tamale, from Nahuatl tamalli steamed cornmeal dough )
a curious and dubious combination of chicken hash, meal, olives, red pepper and I know not what, enclosed in a corn husk, steamed until furiously hot, and then offered for sale by Mexicans in such a sweet, appealing way that few can resist the novelty
Tamales are filled softened corn husks. The filling may contain a wide variety of ingredients, which are wrapped in a masa dough then placed within a softened corn husk. The husks are then tied and steamed until the filling is cooked. Only the filling (not the husk) is eaten. See: Tamale Dough and Fillings
A Mexican or Southwestern-style dish, a tamale is made with a soft masa dough shaped around a meat, vegetable or fruit filling and wrapped in a corn husk. It is steamed until firm and the husk removed before eating.
tah-MAH-lee. Popular Mexican dish that consists of various fillings (such as finely chopped meat and vegetables) coated with a masa dough and wrapped in a softened corn husk. The package is then tied and steamed until the dough is cooked through. The corn husk is peeled back before the tamale is eaten.