Tamales are a traditional Mesoamerican dish made of masa (corn dough) or other starch, which is steamed or boiled in a leaf wrapper. Tamales have been part of indigenous cuisine in Mexico and Central America since pre-Columbian times. The Aztecs were one of the major civilizations in Mesoamerica before the Spanish conquest in the 16th century, and tamales were an important staple food for them. So what ingredients did the ancient Aztecs use to make their tamales?
The Basics – Corn and Fat
The primary ingredient for tamales has always been some form of corn dough or masa. The Aztecs and other Mesoamerican cultures depended on corn as a dietary staple. After treating corn with lime and water to make it more nutritious (a process called nixtamalization), the Aztecs would grind the corn into a dough to form the masa base for tamales.
In addition to the corn masa, lard or other animal fats were also crucial for making Aztec tamales. The fat provides moisture and texture to the masa as it steams. Aztecs derived lard from animals like peccaries, turkeys, rabbits, fish, tadpoles, and axolotls.
So a basic Aztec tamale would contain a simple mixture of corn masa and lard, which provided an efficient way to consume and transport their staple grain.
Flavorings
While corn and fat provided the base, the ancient Aztecs had a diverse palate and used various ingredients to flavor and fill their tamales:
– Chili peppers: Aztecs cultivated and used chili peppers like chilli and chipotle to give their food a spicy kick. These would be ground into sauces or directly mixed with the masa to make robustly flavored red, green, or black tamales.
– Tomato: Another staple Mesoamerican crop, tomatillos and tomatoes added tang and moisture to tamale fillings.
– Vegetables: Tamales were often stuffed with greens like amaranth, chard, parsley, avocado leaves, and edible flowers like squash blossoms.
– Beans: Varieties of beans like ayocote and etl were common additions that provided protein.
– Meat: Meat from domesticated animals like turkey, duck, deer, and dog, as well as fish and frogs, gave tamales hearty, savory fillings.
– Fruit: Fruits like papaya, cherimoya, mamey, and nanche added sweetness and texture contrasts.
– Spices: Aztec tamales were flavored with aromatic spices like epazote, hoja santa, avocado leaf, and chiltecpín.
– Honey or maguey nectar: These provided touches of natural sweetness.
Wrappers
After assembling the masa and fillings, the Aztecs needed a way to encase and steam the tamale mixture. The ancient cooks had several options for tamale wrappers:
- Corn husks – The dried outer husks of corn cobs were the most common wrapper. The husks provided a naturally waterproof and steaming vessel for the tamales.
- Banana leaves – Tropical banana leaves were another readily available option the Aztecs used for wrapping tamales before steaming them.
- Maguey leaves – The fibrous leaves of the maguey or agave plant were sometimes used as wrappers too.
- Avocado leaves – Large avocado leaves also worked for holding tamale mixtures.
Corn husks remain the most popular wrapper for tamales to this day. The Aztecs and other Mesoamerican cultures understood how to use natural plant materials to steam-cook foods long before metal pots and pans arrived via Europe.
Cooking Method
After assembling the tamale dough in the wrapper, the Aztecs would use a simple steam cooking method to prepare the tamales and make the masa firm and easy to eat. First, they dug fire pits or built adobe steamers above clay pots. Then the wrapped tamales were placed upright around these heat sources and steamed until the masa was firm. This gave the tamales their characteristic moist, firm texture. The length of cooking time varied based on the size and ingredients of the tamales.
Types of Aztec Tamales
With all the possible flavor combinations, there were many distinct types of tamales eaten in the Aztec empire. Here are a few of the most common varieties that Ancient Aztec chefs might whip up:
Plain Tamales
The simplest version was a plain tamale with just the masa base and salt for flavor. This allowed the natural corn flavor to shine.
Green Tamales
Made by mixing green tomatillo salsa into the masa, giving it a kick of flavor and green color. Often stuffed with beans, chicken, or cheese.
Red Tamales
The masa was tinted a deep red by mixing in ancho or guajillo chili pepper sauces. These fiery tamales might contain turkey, frog, axolotl, or vegetables.
Black Tamales
Dark black masa created by mixing in burnt chili peppers and medicinal herbs and spices. These richly flavored tamales were often served at celebrations.
White Tamales
Corn masa lightened with lime, stuffed with turkey or vegetables.
Sweet Tamales
Dessert versions with pineapple, papaya, berries, honey or maguey nectar added to the masa or fillings.
So in summary, the Aztecs used:
- Corn masa
- Lard or animal fat
- Chili peppers
- Tomatoes
- Beans
- Avocados
- Squash blossoms
- Turkey, deer, dogs, fish
- Fruit and maguey nectar
- Spices like epazote and hoja santa
- Corn husks, banana leaves, or maguey leaves for wrappers
With these ingredients, Aztec chefs could produce diverse types of savory and sweet tamales that were a staple part of the Mesoamerican diet. The basic tamale concept has endured for thousands of years and remains a central part of Mexican cuisine today. Though modern cooks have expanded the array of possible seasonings and fillings, the classic Aztec tamale ingredients and preparation methods established the long-lasting template for this iconic dish.
Aztec Tamales – FAQs
What was the most common Aztec tamale filling?
Plain tamales with just the corn masa mixture were probably the most common everyday variety. When fillings were used, beans, turkey, and vegetables were frequent options.
How did the Aztecs cook tamales?
Tamales were traditionally cooked by steaming them over pits, hearths, or adobe steamers. The Aztec method did not involve directly boiling them in water.
What kind of leaf did Aztecs wrap tamales in?
Dried corn husks were the most standard wrapper, but depending on the region, avocado leaves, banana leaves, maguey leaves, and other large leaves could be used.
Were there sweet tamales too?
Yes, the Aztecs made sweet tamales by adding fruit, honey, or maguey sap to the masa or using sweet fillings like papaya and pineapple.
How long have tamales been around?
Tamales have been made in Mexico and Central America since at least 2000 BC and were an important staple in many pre-Columbian civilizations like the Aztecs.
Where else did indigenous Americans make tamales?
In addition to the Aztecs, the Inca, Maya, Zapotec, Toltec, Olmec, and other Mesoamerican and South American groups made versions of tamales.
Conclusion
Tamales were an essential staple food for the ancient Aztec empire, made from the plentiful corn grown across Mesoamerica. While very simple tamales contained just corn masa and fat, the Aztecs crafted many elaborate varieties stuffed with meat, vegetables, and fruit, wrapped in corn husks or leaves, and steamed to perfection. The basic tamal concept has endured for millennia and remains one of Mexico’s signature dishes. Though modern tamales come in endless forms, they owe the foundations of their flavor to age-old Aztec culinary wisdom.