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A fundamental difference between ancient tamales and their modern counterparts is the absence of lard in the former; livestock such as pigs or cows were not present in pre-Columbian Mesoamerica. Traditional fillings were innovative, including fish, iguana, and various fruits, set against a backdrop of flavors from chiles and spices.
Crafting the Tamales
The chef decided to focus on recreating tamales filled with turkey and fruit, reflecting an ancient custom of incorporating celebratory elements into food. The preparation involved boiling and shredding turkey while mashing fruits like papaya, all to infuse the masa with vibrant flavors and textures.