Spanish, America's First European Language
Reconsidering the first European words spoken on American soil.
by Brian Alcamo
We all know that it’s useful to learn a second language, and many residents in the United States are keen on learning Spanish. Such a goal makes sense, considering it is by far the most commonly spoken second language in the country. But why is that the case?
The US is the country with the second largest number of Spanish speakers in the world, behind only Mexico (and ahead of Spain itself!). You may think that Spanish is simply common in the United States because of our neighbors to the south in Mexico, Cuba, the Dominican Republic, and other Latin American countries. Or perhaps you believe that Spanish became prominent in the United States during waves of immigration in the twentieth century. However, it turns out that the history of Spanish in the United States goes way deeper than hispanophone neighbors and newcomers.
In fact, the Spanish language arrived on modern day US soil before English.
Spanish’s history in the present day United States dates back to the 16th Century, when Spanish colonizers first arrived in what is now the US back in 1513 with a voyage led by Ponce de Léon. Landing in Florida, they brought their language with them. Spanish colonization efforts didn’t pan out as productively in the Southeast US as they did in the Southwest, though, with Spanish colonies in Southeast mainland North America only reaching up towards northern Florida. Spain eventually held control of Louisiana (not the state, the entire territory, remember the Louisiana purchase?) for a short period of time, but it was regions closer to the Pacific in the Southwest and West Coast that maintained a wider-reaching Spanish language presence.
A map of the Spanish and Portuguese Empires (Spain’s empire is in blue). Look at the West Coast!
According to Rosina Lozano, author of ‘An American Language: The History of Spanish in the United States,’ “In the 19th century, Spanish was the only language that the federal government supported financially by paying for translations of official territorial documents.’ By World War II, Spanish had become the most popular second language of choice for students to learn in both secondary and higher education.
Spanish in the US is not a cookie-cutter, singular entity, either. It has just as rich a patchwork of dialects, varieties, and accents as English in the US. For example, the Spanish of Colorado features more monophthongal, “pure” vowels evident of older Castilian Spanish whereas most Spanish elsewhere features diphthongs. Besides just difference in accents, though, some regions of the United States have entire proper varieties named after them.
Take New Mexico, for example. In New Mexico, parts of the government and courts even conducted themselves in Spanish for a time. Some local governments in the state still do today. New Mexican Spanish is its own variety of Spanish that has developed and grown in the state over the course of centuries, dating back to the 1500s. Because New Mexico was isolated from both Spain and other Spanish colonies, New Mexican Spanish has held onto properties found in Castilian Spanish that were historically common centuries ago. New Mexican Spanish has vocabulary influenced by the Nahuatl indigenous people as well as indigenous Pueblos indigenous to the upper Rio Grande Valley. It also includes plenty of mexicanismos from their neighbors to the south. Here’s an example of what New Mexican Spanish sounds like:
Unfortunately, New Mexican Spanish is slowly disappearing, being replaced by a combination of English and Mexican Spanish alike. However, the fact that a variety of Spanish exists that has been around long enough to be named after a US state is proof positive that the language is just as entrenched in US culture as English.
Make no mistake, the Spanish language is not “invading” the United States. It’s been here the whole time. Spanish is a useful language to learn because of its applicability in the future. Of course, more US Spanish speakers are being born every day. Yes, learning Spanish will make you more competitive on the job market. Sure, it will help you interact with immigrant communities across the country. But perhaps it’s time to consider the notion that perhaps learning Spanish is useful to learn because it also puts us in touch with a rich part of history that is inherently and undeniably American.
Thanks For Reading!
Why are you interested in learning Spanish? Comment your response below, and be sure to share this blog post with a friend.
The Must Try Staples of Puerto Rican Cuisine
Learn about some delicious, authentic Puerto Rican food.
by Besanya Santiago
Travelers around the world would agree that aside from the friendly locals and captivating landscapes, the cuisine is a reason in and of itself to travel to Latin America. Within each dish, you can truly taste the depth of flavor, passion and love that goes into it. Food isn’t just food. It’s an experience. It’s a story. It’s a way of life. We don’t eat to live. We live to eat. However, it’s important to understand that Latin American cuisine is very diverse. Although some countries do share similarities, each one has its own history and with that, its own distinctive cuisine. In Puerto Rico, this cuisine is called La Cocina Criolla.
La Cocina Criolla, which literally means “Creole Cooking,” is somewhat different than what one might expect. Most notably, it is not spicy. This is a major misconception about Puerto Rican cooking. Countless travelers arrive to the island expecting foods that are as spicy as in countries like Mexico and are consistently disappointed when this is not the case. That’s not to say that no one eats spicy food there. We all know there are exceptions to everything. But it’s simply not what Puerto Rico is known for. More often than not, when you ask for hot sauce in a restaurant, they will give you a bottle of pique. This a homemade sauce that to the average Mexican is, well, kind of a joke.
So what is Puerto Rican cuisine best known for? One word: FLAVOR. With its roots and cooking traditions from Spain, Africa and the native Taínos, the locals have managed to develop a cuisine so diverse and profound in flavor, it is impossible for you to leave the table without an immense smile on your face. And considering the enormous portion sizes, it may even be impossible for you to leave the table at all. But really, that’s kind of the goal. As we like to say, barriga llena, corazón contento. In other words, a full stomach is a joyful heart. And what better way to achieve this than to try out some of the top Puerto Rican staples?
Mofongo
You do not travel to Puerto Rico without trying mofongo. It is a dish made with fried green plantains mashed together with garlic, salt, olive oil and broth, which is then formed into a ball with meat and chicharrón (pork cracklings). Normally, it is served with pernil on the inside (slow-roasted pork) but can also be made with steak, shrimp, chicken, octopus and even vegetables. Although, if you’re a traveling to Puerto Rico to just eat vegetables…good luck.
Pasteles
Traditionally eaten around the holidays, pasteles have a resemblance to Mexican tamales but are completely different in taste and ingredients. The masa, or dough, is made from plantains, pumpkins, yautía or sometimes yuca. The meat inside is prepared as a stew that is generally pork based but other meats can also be used. All of this is wrapped up in a banana leaf, boiled and served with rice and beans. Please note: These are extremely labor intensive, which can make them difficult to find. If you see them on a menu, order them right then and there.
Tripleta
If you have problems getting out of your chair after eating Cuban sandwiches, you’ll want to be near a bed after eating a tripleta. This sandwich is serious. You’ve got beef. You’ve got chicken. You’ve got pork. You’ve got crispy potato sticks. All slathered in ketchup, mustard, mayo and gently held together by your choice of freshly baked pan sobao or pan de agua. I highly suggest sharing it with someone. But respect if you can finish one by yourself.
Lechón
Another holiday staple, this one can be found year round. It’s an entire suckling pig cooked over charcoal for several hours and rotated by hand on a spit. In addition to rice and beans, it is also typically served with mofongo, which is the ultimate way to experience this dish. Although not exclusive to Puerto Rico, they are masters of it. There’s even a specific place dedicated to it. Tucked away in the town of Guaváte, the lechón route is one of the best spots to enjoy the authentic flavors of this masterpiece. And don’t worry, there’s a Planet Fitness conveniently located in San Juan if calories are a concern.
Asopao
If chicken stew and paella had a baby, it would be named Asopao. This is the dish that always reminds us of home. With ingredients like sofrito, achiote, oregano, cilantro and garlic, this soup has all the essential, aromatic flavors of Puerto Rico. It’s also the ideal food to eat if you’re traveling on a budget. It’s super filling, incredibly flavorful and relatively inexpensive to make.
Pinchos
Spanish for “Spikes,” Pinchos are Puerto Rico’s version of the kebab. This is the go-to street food that can usually be found in makeshift stands throughout the island. They are commonly prepared with marinated pork or chicken, onion and peppers, then grilled to perfection and topped with a piece of bread lightly brushed in garlicky, buttery, melt-in-your-mouth goodness. And always, always, ask for an extra slice of bread when you order. Your endorphins will thank you later.
Tostones
Ahhh, plantains. Where would Puerto Rico be without you? I like to call tostones next-level plantains. They are generally served as a side dish but can also be an appetizer. Tostones are less sweet than maduros, their more popular cousin. Made with green plantains, they are fried, smashed and then fried AGAIN – because why not? The end product is a crispy, golden circle that will eventually replace your fork as you make your way through your plate of arroz con gandules (rice and pigeon peas). And don’t forget to try the garlic dipping sauce that accompanies them. We love our garlic.
Ensalada de Mariscos
A trip to an island is simply not complete without tasting the local seafood. Although the ensalada de mariscos, or seafood salad, looks a lot like ceviche, it is not the same dish. Everything on the plate is cooked prior to serving. The salad is made with octopus, conch and shrimp mixed with lemon juice, olive oil, white vinegar, olives, red onions and bell peppers. And if it is not served with tostones…..run. Seafood should always be accompanied with tostones. You may also just see ensalada de pulpo or ensalada de carrucho, since octopus and conch tend to be more popular.
More Resources
Want to learn more about Puerto Rican food or maybe even try some recipes yourself? Some great YouTube channels to check out are Jeff and Jo’s Puerto Rican Kitchen, Eat, Drink, Share, Puerto Rico and Sweets and Beyond. Puerto Ricans are experts in infusing joy into its culinary culture. They may not have their own “ultimate gastronomy destinations” episode on Netflix, but it doesn’t take a chef to appreciate the beautiful simplicity this cuisine has to offer. Whether you’re a tourist, a traveler, in town for business or an expat, this food will continuously make you feel like part of the Boricua family. So, grab a plate and make yourselves at home. Buen provecho!
About the Author
Besanya Santiago is an actress, writer and musician based in New York City. She is best known for her work on the Netflix series Orange is the New Black. In her spare time, she enjoys reading, studying language and traveling the world.
Read more of her work at besanyasantiago.com.
Peru: A Great Place To Practice More Than Just Spanish
Supplement your Spanish with a little Quechua.
by Brian Alcamo
A trip to Peru is a chance to discover the wonders of the ancient Incas and take some time to hone your Spanish while doing it.
But what you might not realize is that a trip to the Andes is also a trip to a nation that takes pride in preserving its precolonial linguistic roots. Many Peruvians speak more than one language natively. 13% of Peruvians speak Quechua, which is an impressive feat when you consider the centuries of colonialism that have wiped out countless other indigenous languages (thanks a lot, Francisco Pizarro). The range of Peruvian Quechua speakers runs from 4 million fluent native speakers to 10 million “familiar” ones. You might already be a little familiar with Quechua yourself. Some English words derived from Quechua include condor, guano, jerky, puma, quinoa, quinine, and llama.
“Quechua” in its own language is runa simi, or “the people’s tongue.” It was made an official language in Peru in 1975, and is also spoken in Argentina, Bolivia, Colombia, and Ecuador. It’s technically not one language, but the name of a language family. This distinction means that there are multiple types of Quechuas. This collection of almost 50 languages is typically divided into two types: Type I (Central) and Type 2 (Periphery). A breakdown of all of the types of Quechua can be found here.
The geographic distribution of the two Quechua types.
Unfortunately, the relationship between Spanish and Quechua is not always equal, with Quechua still falling victim to elitism found in Peru’s Spanish-speaking spheres. Quechua speakers are more likely to live in poverty, with 60% of Peru’s poor speaking the language at home. Although Quechua is now being taught in many schools, many of its own native speakers cannot read or write. This highlights a complicated educational and class division between those hoping to preserve and propagate the language, and those who already know how to speak it. Older Quechua speakers are also much more likely to be monolingual, which limits their access to much of Peruvian society.
There is hope for bridging this divide, with innovative education solutions coming for Quechua speakers. One such innovation is this talking robot, designed to speak Quechua and help continue the education of its younger native speakers during the COVID-19 pandemic. The robot, whose name is Kipi, is made from upcycled materials and hikes into the Andes to bridge a “digital divide” between Andean Peruvians and the residents of metropolitan Lima.
Outside of the Andes, Quechua’s cultural caché is on the upswing. Many people fighting for the language’s visibility and promotion in both public life and academic circles. If you decide to take a Quechua class at your local university, the course will most likely follow a curriculum based on Cusco’s dialect. While this is just one of the almost 50 varieties of Quechua to learn, it’s pretty cool to say that you study the language of the Inca civilization’s ancient capital.
How To Learn It
There aren’t too many online resources for learning Quechua. That being said, you can learn some basic Quechua on quechualanguage.com. You can also enroll in a local university course.
When you’re at a more advanced level, check out Rimasun. It’s a podcast produced by graduate students at NYU’s Center for Latin American Studies (CLACS) that interviews native Quechua-speaking New Yorkers. You can also watch clips from Peru’s Ñuqanchik broadcast to practice your listening skills and while listening to world events.
Along with learning Spanish, a quick primer on Quechua will be a great way to enrich your journey. Whether or not you become 100% fluent, you’ll be able to better appreciate the foundations of a great South American country.
Thanks for Reading!
Are you thinking of supplementing your Spanish with a little bit of Quechua? Comment your thoughts below, and be sure to give this blog a heart.
(Thumbnail photo by Theo Topolevsky)
The Sky is Falling! How to Talk About Weather in Spanish.
Step up your Spanish-language meteorological skills!
by Brian Alcamo
Despite this post’s title, falling skies are fortunately not a real weather forecast. That being said, talking about the weather is something we all do so often. Be it part of your small-talk with a cashier, your small-talk with your neighbor, or your small-talk with an estranged relative, weather plays a crucial role in how we see and discuss the world around us.
Weather shapes how we plan our days, weeks, months and years. It’s one of the first things we check on our phones to help us figure out how to spend our free time, and is a major factor in deciding when to take a much-needed quarantine walk. It’s also becoming a big source of discussion as climate change continues to accelerate, especially in the tropical Spanish-speaking countries of Central and South America.
Missed our Instagram Live where we go over Describing the Weather in Spanish? No worries! Check it out on our IGTV with Isabel.
How to Talk About the Weather in Spanish
In Spanish, there are technically two words for weather: el clima and el tiempo. More formally, el clima means “climate,” but over time, its usage has shifted to include everyday weather. You may have learned to talk about the weather using the question “¿Que tiempo hace hoy?” Unfortunately, what the textbooks don’t tell you is that that sentence formation isn’t all that common among native Spanish speakers. So when would you use word el tiempo? Mostly in a longer phrase such as el pronóstico del tiempo or “weather forecast.”
More typically, you’re going to ask either ¿Cómo está el clima? (How’s the weather now?) or ¿Cómo es el clima? (What’s the weather like in general?).
Here are some responses you may get to the question ¿Como está el clima?
Está soleado / Está bonito (It’s sunny/It’s nice)
Está haciendo (mucho) calor (It’s hot today)
¡Qué calor! ¡Qué solazo! (it’s so hot! The sun is too strong!)
Está lloviendo / Va a llover (It’s raining/It’s going to rain)
Está lloviznando (It’s drizzling)
Está nublado (It’s overcast/cloudy)
When someone asks you ¿Como es el clima? you can answer with one of these phrases:
Es caliente. (It’s always hot)
Es frío. (It’s always cold)
Es templado (It’s always mild weather)
Want to describe a weather phenomenon beyond the base terms like “sunny” and “rainy?” Here are a few words that can be used to describe what’s going on in the sky:
Escampar (V: rain that is diminishing in strength, rain that is scattering)
Lloviznar (V: drizzling, lightly raining)
Una tormenta (A storm)
Relámpago (Lighting)
The Forecast (El Pronóstico)
Weather not only influences how we discuss the present moment. It also helps us plan our future activities. When you want to discuss what the weather will be like in the future, you typically use the future tense. For example: está lloviendo changes to va a llover in conversations. You will sometimes hear the simple future used on the news (lloverá) since it’s a touch more formal.
Knowing el pronóstico helps you figure out what to wear. Here are a few words that will be ever-important depending on what Mother Nature is bringing your way:
Impermeable (o poncho) (Raincoat)
Botas de lluvia (Rainboots)
Lentes o gafas de sol (Sunglasses)
Protector solar (Sunscreen)
Paraguas (Umbrella)
Gorro de invierno (Winter hat)
Botas de nieve (Snow boots)
Bonus Points: Idiomatic Expressions(Expresiones Idiomáticas)
There are many idiomatic expressions that have to do with the weather. “It’s raining cats and dogs?” they have a saying for that. It’s “un palo de agua.” This term is used most frequently in the countries of South America. Another word that means the same thing is is aguacero.
Used in a sentence, the phrase functions as follows: Cayó un palo de agua o Cayó un aguacero (It was pouring rain)
A brainstorm? More like: “lluvia de ideas”
“Si así llueve, que no escampe” (If it rains like this, don’t let it slow.)
This phrase refers to a time of good luck and good things coming to one’s life and the hope that this lucky time won’t end.
“No hay nada nuevo bajo el sol” (There's nothing new under the sun.)
It refers to the idea that everything has already been said or invented.
That’s It!
Learning to talk about the weather the right way is a key part of becoming fluent in Spanish. Being able to strike up a conversation about the weather is both a cliché and a necessity. The next time you’re asking about the weather in Spanish, make sure to abandon the textbook-style ¿Que tiempo hace? in favor of the more-native ¿Como está el clima? You’ll be sure to impress your conversation partner.
If you’re looking to read up on climate change news in Spanish, check out http://calentamientoglobal.org/.
Be sure to give this post a “heart,” share with your friends, and discuss your favorite type of weather down in the comments below! ¡Hasta pronto!
(Thumbnail photo by Wim van 't Einde on Unsplash)
How to Make Authentic Tamales - Recipe for Meat Eaters AND Vegans!
Want to make your own tamales at home? Here are not one, but three versions for you to try.
Tamales are old (in a good way), dating back to before the Aztecs ruled central America. Their inception also dates back to before the domestication of the corn in which they’re wrapped. While the filling is a flexible and adaptable component, the outside of tamales has stood the test of time. It is corn masa (dough) wrapped and steamed inside a corn husk (sometimes banana leaves). Warning: making tamales can be a lot of work! Especially for a first-timer. Be patient, and be prepared to make a few mistakes along the way. They’ll be well-worth the reward.
Photo by @listo.vamos
Where the Word Tamale Comes From
The name came to Spanish from Nahuatl, the most widely spoken language of the Aztec Empire. There are a ton of other common Spanish words of Nahuatl origins, as well. In Nahuatl many of these words end in the suffix -tl, which changes to a -te in Spanish (think xocolātl versus chocolate). Most of these words also translate directly to English. Here are a few other Spanish words of Nahuatl origin:
tomate - tomato
tequila - tequila
guacamole - guacamole
coyote - coyote
chocolate - chocolate
However, the word tamale is not universal. It is still referred to by different names in the many languages that are spoken in Central America. In Mayan, they are called uah. In Veracruz, they are called zacahuil. in the Yucatan, they are called pibs. In Venezuela, they are called hallaquitas, while in the rest of South America, they are often called humitas. The variation in name speaks to the linguistic diversity of Latin America as a whole. For more history about Tamales check out this fascinating write-up on history.com.
If you missed out on our Instagram LIVE workshop in collaboration with Time Out New York that shows you step-by-step how to make tamales, no worries! You’re in for a treat, courtesy of our guest chefs Antonio and Ananda from @listo.vamos.
The Chefs: Antonio and Anada
“We are Antonio from Mexico City and Ananda from Rio de Janeiro. We travel and cook all around the world, vlogging and sharing all our trips, recipes, destinations, and best tips so you can travel and cook along with us from home... or if you are into the road, you can replicate our itinerary. We want to meet you and cook with you at your place #NextCityKitchen. You can find our Spanish speaking channel on YouTube and follow us on Instagram with more content also in Portuguese.”
En Español: Somos Antonio de la Ciudad de México y Ananda de Rio de Janeiro. Nosotros viajamos y cocinamos por el mundo. De paso, te mostramos todo en video: las recetas, los destinos y nuestras recomendaciones para que cocines o viajes con nosotros desde casa o si te animas puedas replicar las aventuras. Queremos conocerte y cocinar contigo en tu ciudad #NextCityKitchen Encuentranos nuestro canal en español en YouTube y contenido adicional en portugués y en español en nuestro Instagram
Image by @listo.vamos
Tamale Recipes
For Meat Eaters: Tamales Verde de Pollo (Chicken Tamales Verdes)
Rendimiento (Yield): 12 tamales, Tiempo de preparación (Preparation time): 25 minutes, Tiempo de cocción (Cooking time): 30 minutes
Ingredients for the Masa (Dough):
1 cup lard
1 tbsp baking powder
1 tbsp salt
1 kilo corn masa flour (tamale insta masa flour)
1 ½ cups low-sodium chicken stock or water
Prepare the Masa:
Mix lard, baking powder and salt in a large bowl; whisk until lard turns white and fluffy.
Add the flour and 1 cup of stock; beat until dough comes together.
If dough is too dry add more stock until it looks smooth and shiny.
Knead for 4 minutes. If masa doesn’t stick in the palm of your hand dough is ready.
Ingredients for the Relleno (Filling):
1 cooked chicken breast, shredded
6 large tomatillos, husk removed, rinsed
½ white onion
2 cloves of garlic
3 jalapenos, seeded and halved
1 poblano chile, seeded and sliced
1 tbsp olive oil
1 tsp salt and ground black pepper
¼ tsp dry oregano
1 tsp ground cumin
2 green onions, sliced (white and green parts)
Prepare the Relleno:
Toss tomatillos, onion, garlic, jalapeños and poblano chile in a bowl with olive oil.
Place them into a pan over medium heat and cook until the vegetables are soft and browned.
Transfer to your blender, add salt, pepper, oregano and cumin. Purée until smooth.
Put the green onions and chicken breast in the same bowl and pour the sauce over; mix well to incorporate.
The Armado (Assembly):
Use 16 dry corn husks, soaked in hot water for about 15 minutes; 12 for tamales, 4 for cooking
Working one at a time, place husk on a clean surface and gently stretch out wide end. Arrange husk so wide end is close to you. Spoon 2 heaping tablespoons of masa about 4” from the bottom. Using the back of a spoon spread masa in a thin, even layer, covering width of husk and going about 5” up the sides Keeping wide end closest to you, place 3 tablespoons of cold chicken filling in the center of masa, forming a long that runs down the center.
Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and tuck under tamale. Transfer to a rimmed baking sheet and repeat with remaining masa and husks.
You are going to use a steamer pot to cook the tamales. Line bottom of the steamer insert with husk scraps and add enough water (about 3 cups) into pot carefully not to let the water touch the steamer insert. Arrange tamales at the center of the steamer insert, with the hole toward, and place it into pot.
Bring liquid to a boil over high heat, then reduce to medium low. Cover pot and simmer tamales, adding more hot water as needed to keep some liquid in the pot; about 30 minutes.
Remove 1 tamale, let cool a couple of minutes, remove a little portion of folded husks; if masa sticks to husk, it’s not ready. If is easily removed, your tamales are fully cooked.
Remove from heat and let sit undercover 10 minutes.
You can serve tamales with salsa, cream and fresh cilantro.
* TIP To add more flavor to dough you can reserve and then add ¼ of the salsa verde, reducing the amount of liquid added to dough.
Image by @listo.vamos
For Vegans: Tamales veganos dulces y salados
(Vegan tamales, sweet and savory)
Rendimiento (Yield) 6 tamales de tu elección: 6 tamales of your choice, Tiempo de preparación (Preparation time): 25 minutes, Tiempo de cocción (Cooking time): 30 minutes
Ingredients for the Masa (Dough):
220g shortening
1 tsp baking powder
1 pinch of salt
500g fresh corn masa for tamales
1 cup amaranth or oats flour (optional)
1/4 - 1/2 cup of water or vegetable stock if you are making only savory tamales
(For sweet tamales): 2/3 cup of refined sugar
Receta básica de masa para tamales veganos (Standard plain vegan tamale dough)
Mix shortening, baking powder and salt in a large bowl; whisk until lard turns white and fluffy.
Add fresh corn masa, amaranth flour if used (it’s going to enrich the dough with good source protein) and ¼ cup liquid. Knead for about
4 minutes until dough comes together.If dough is too dry add more stock until it looks smooth and shiny. If masa doesn’t stick in the palm of your hand dough is ready.
Masa para tamales dulces veganos (Sweet vegan tamale dough)
Follow the same instruction to make the dough but add sugar into the shortening mix.
Relleno Para Tamales Salados (Filling for Savory Tamales):
1 cup of salsa verde
200g sautéed mushrooms (whichever kind of mushrooms you prefer)
1 green onion, sliced (white and green parts)
Relleno Para Tamales Dulces (Filling for Sweet Tamales):
1 cup of fresh fruit like pineapple, apples, pear, peach: chopped
1 cup of dried fruits like raisins, cranberries, blueberries, golden berries or nuts
The Armado (Assembly):
10 dry corn husks, soaked in hot water for about 15 minutes (6mins for tamales, 4mins for cooking).
Whether you choose to make savory, sweet or both types of tamales, mix all the ingredients for each flavor into a bowl and follow the next steps
Working one at a time, place husk on a clean surface and gently stretch out wide end. Arrange husk so wide end is close to you. Spoon 2 heaping tablespoons of masa about 4” from the bottom. Using the back of a spoon spread masa in a thin, even layer, covering width of husk and going about 5” up the sides. Keeping wide end closest to you, place 3 tablespoons of filling in the center of masa, forming a line the runs down the center.
Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and tuck under tamale. Transfer to a rimmed baking sheet and repeat with remaining masa and husks.
Use a steamer pot to cook the tamales. Line bottom of the steamer then insert the husk scraps.
Add enough water (about 3 cups) into pot carefully not to let the water touch the steamer insert.
Arrange tamales at the center of the steamer insert and place into pot. Bring liquid to a boil over hight heat, then reduce to medium low. Cover pot and simmer tamales, adding more broth as needed to keep some liquid in the pot; about 30 minutes.
Remove 1 tamale, let cool for a few minutes, remove a little portion of folded husks. If masa sticks to the husk, it’s not ready. If it is easily removed, your tamales are fully cooked.
Remove from heat and let sit covered for 20 minutes.
*TIP - to add more flavor to the dough, you can reserve and then add 1/4 of the salsa verde, reducing the amount of liquid added to the dough.
Buen Provecho!
We hope you enjoy these delicious and authentic Tamale recipes! Don’t forget to share your handmade creations with us by emailing your photos to info@jplinguistics.com or by sending us a DM on our @JPLinguistics Instagram account. We will share our favorites with the community with a shoutout to you. Special thanks to Antonio and Anada from @Listo.vamos for sharing these incredible recipes with our community. If you haven’t done so already, be sure to follow them on Instagram for more delicious recipes and travel adventures! If you’re looking to brush up on your Spanish Language Skills, be sure to check out our Spanish Online Group Classes and Private Lessons, all taught by Native Instructors.