History of travel tamales

Historia de los tamalitos de viaje

Its ingredients are corn, water, sometimes meat and, the tusa; which is the dry leaf, from the same corn cob. They are called so because it was formerly used to carry it inside the backpack in long journeys or religious pilgrimages on foot or on horseback.

Sus ingredientes que son el maíz, agua, en algunas ocasiones carne y,  la tusa; que es la hoja seca, de la misma mazorca de maíz. Se les llama así porque se acostumbraba antiguamente a llevarlo dentro del morral en largos recorridos o romerías religiosas a pie o en caballo.

 Ingredients

Ingredientes

Preparation

Preparación

Pour the pound of corn dough into a large plastic or glass mixing bowl, using a wooden paddle, and mix the water little by little. (The consistency of the dough should be even and can be shaped by hand).

You may need more or less water than indicated in the ingredients.
Remove the dough from the container and knead it on the table for five minutes.

The bunch of tusa should be soaked for a few minutes so that the dry leaves are soft and the dough can be wrapped.
Set aside a few leaves of the same tusa to tear off strips one centimeter wide, with your hand, these will serve to tie up the tamale for the journey.

When the leaves are soft, measure two cups of coffee, and that will be the portion to be packed in the tuas. Tie the two ends with strips of the same tuas.

In a large pot, place the travel tamales, stacked neatly. Then cover with water and cook for 1 hour at medium heat.
After this time, take them out of the pot and let them cool; when you are ready to eat them, cut them into slices, and you can heat them in a pan without oil, comal, or simply eat them at room temperature, accompanying the typical dishes such as revolcado, pepián or curtido.