Tamale - a cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.
Tamari - a type of soy sauce.
Tangelo - a fruit that is a cross between a grapefruit and a tangerine.
Dried cornhusks are the most common (and easy to find) tamale wrappers. Simply soak the wrappers in warm water for at least 30 minutes before using.
Oja - Cornhusk, used to wrap tamales; sometimes called hoja.
Olla - Clay pot. A utensil in which beans are simmered.
Pan - Bread
Pan Dulce - Translated as "sweet bread".
tamale (tuh-MAL-ee) - Tamales are a Mexican dish consisting of seasoned chopped meats or vegetables enclosed in corn masa (dough) and wrapped in a softened cornhusk. The savory packages are steamed and the cornhusks are peeled away before eating.
It is then rolled in a cornhusk, tied, and cooked by steaming or boiling. After it is cooked, the cornhusk is peeled away so the tamale can be eaten. Tamales are also made with sweet fillings such as fruit.
TAMALE - A packet of various fillings (meat, vegetables and or potatoes) coated with corn meal (masa) and wrapped in a softened cornhusk. The packet is tied and then steamed, fried, grilled or baked until the filling is cooked.
Pull the husks back up over each ear; secure at the top by tying with reserved cornhusk strips. (If you prefer, you can use twist-ties instead.) Wrap each ear securely in heavy-duty foil.
Place the foil packets directly on the hot coals.
Pork is often seasoned with achiote by rubbing the pork and wrapping it in a cornhusk or banana leaf before steam cooking the meat. The sauce is also used on fish and poultry. Achiote may be referred to as annatto seed paste or recado rojo.
Tamale: A Mexican dish made of chopped meat and pepper, seasoned and wrapped in cornhusks spread with masa.
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 See also: Cooking, Flavor, Steam, Banana, Kitchen
  
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