Tamales. Ever tried them? Until we moved to Mexico, I had only read about them. Their origin can be traced back to around 5,000 BC. There are hundreds of different recipes from around Mexico. In many parts the tamales are wrapped in corn husks. In Oaxaca, they are more commonly wrapped in banana leaves. The recipe for these comes from a book by Mark Miller, Stephen Pyles and John Sedlar. The addition of chillies and coriander in the dough is a modern touch. The salsa is pure tradition. In the cook book, the recipe uses olive oil. I stuck with tradition again and used lard, which is what they would use in Mexico. There is only one kind of music to listen to whilst eating these - musica ranchera.
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