But those markets arent everywhere, and if you dont have one near you, youll need to find a substitute for corn husks in tamales. In some places, such as Pampanga, where it is popularly known as bobotu,[27] and Batangas provinces, the tamales are wrapped in banana leaves, but sweet corn varieties from the Visayas region are wrapped in corn husks similar to the sweet corn tamales of the American Southwest and Mexico. [7], In Cuba, before the 1959 Revolution, street vendors sold Mexican-style tamales wrapped in corn husks, usually made without any kind of spicy seasoning. A cup of steam can be allowed to penetrate the husks as the tamales cook. This will not affect the flavor of your tamale, since aluminum does not have any taste or smell. 1. But perhaps you're asking why or how such a thing developed. Done correctly, the masa should be spread about . Cant find corn husks for your tamales? Why are tamales wrapped in corn husks? Fruit, dulce de leche, or sweet rice are the most popular sweet tamale fillings. Pour into a large bowl. Its important to note that some people are allergic to aluminum so if youre unsure whether or not your guests might react negatively then consider using something else instead of tin foil! Do I need to put water in my slow cooker? Butchering and packing the albacore in unsoldered cans results in a 20-fold increase in the levels of lead, while butchering, grinding, air drying, and packing result in a 400-fold increase. Unshucked and uncooked corn takes about a week to cook. To wrap a tamale in the corn husk; Take two long pieces of the corn husk facing the long wide side. Tamales are corn doughs wrapped in corn husks and steamed. It is best to eat tamales within four to five days of making them, though we are not sure if you will have many to eat for that long. The corn husks must be soften first in order for them to be pliable. They have always used an actual corn husk to wrap their tamales in, but lately they have switched to a paper based faux husk. Corn Husks Tamale Wrappers 10 Lbs Mexican Tamales Corn Husks Tamale Wrappers 10 Lbs Mexican Tamales Wrap tamales with paper or aluminum foil. A serving of tamales can consist of between 1 and 3 pieces. Warm water should be poured over the husks in a large bowl or sink. They may not be as traditional as Mexican dishes, but they have grown in popularity around the world. Mostly wrapped in banana leaves and made of rice, either the whole grain or ground and cooked with coconut milk and other seasonings, they are sometimes filled with meat and seafood, or are plain and have no filling. The masa and meat are steamed within the wrapper to keep the food moist and give the finished product a wonderful flavor. Shake any excess water off if you didnt use them. Unwrap the tamale and discard the wrapper. They are inedible and should be removed before eating. On this Wikipedia the language links are at the top of the page across from the article title. When it comes to tamale, its critical to keep it moderate. Good range of mild to caliente. Fermat corn is used to make tamales, which are held together by corn husks and can be dried out if they get too dry. True. The following instructions will help you prepare corn stalks. They allow the tamales to slowly steam while holding in moisture, ensuring the tamales do not dry out. They are commonly used for wrapping tules, a Mexican dish made of cornmeal batter and shredded meat, in the kitchen. To freeze tamales, wrap each tamale individually in plastic wrap and place in a freezer bag. This meal was later integrated into modern Guatemalan traditions. We use cookies to ensure that we give you the best experience on our website. Corn husks are often used to steam tamales, but you may find yourself in a bind if youre looking for an alternative. Blood tests revealed that serum creatinine and urea levels had improved. Finally, place the chopped chicken in a blender with half cup of milk, two tablespoons of butter or margarine, one beaten egg yanger microwave-safe bowl that has been greased with nonstick cooking spray and microwave on high for five minutes. Unlock The Wallet In Burrito Bison Revenge: A Comprehensive Guide, How To Enjoy Taco Bells Mexican Pizza: Step-by-Step Instructions And Tips. Tamales are a traditional Mexican dish made of masa or dough, which is steamed or boiled in a corn husk or banana leaf. Yes, you can freeze tamales before or after you cook them. Parchment paper is a great substitute for corn husks because it provides a similar texture to the husks, as well as serving as an excellent barrier to keep the liquid from leaking out of your tamal! In the classical times of the Maya of Central America (Guatemala in particular), the great Mayan lords delighted in a baked dough bun during the winter solstice, made of maize mixed with turkey, tepezcuintle (lowland paca) or venison, spices, and chili pepper, among other ingredients. Instructions SOAK tamale papers or corn husks in warm water until soft (about 30 minutes). It is traditional to whisk the lard, and whisk the resulting batter, with the intent of producing the signature soft and fluffy texture. How to Freeze and Reheat The dough, called "masa" is spread on the corn husk. A 4000-fold increase in lead levels of albacore results from butchering and packing in lead-soldered cans. [18] Tamales are cooked without the use of ceramic technologies and therefore the form of the tamale is thought to predate the tortilla. Pick any of the alternatives from this list to use as your tamale wrapper. Bring 2 inches of water to boil in a medium saucepan. The only difference is that theyre not as tender and they dont come in a convenient package like aluminum foil does so youll need to cut them up yourself. The tamales are pre-wrapped (why the line moves fast) tightly in plastic wrap, and they're a little greasy (in a good way) on the outside of the corn-husk. Corn husks are used to make tamales, they hold the tamales together and help keep them from drying out. Because we make a lot of tamales, I soak my corn husk overnight. Tamales trace back to the Aztecs and the Mayan people as far back as 5000 BC. Coating the inside of the husk with masa. Corn is said to be a fertility symbol, according to pagan beliefs, and it is associated with the god Huitzilopochtli. To cook tamales properly, use a steamer and allow them to come out moist and firm. It is a traditional dish with indigenous origins. Fresh corn leaves, as well as Swiss chard, are also used in place of leaves. A pound of raw masa should be made with 1/2 pound of fat and 3/4 teaspoon of salt. Plus, it's easy to find and cheap to buy. Simply rinse the husks off with water and then stuff them with your desired filling. In addition, they have a neutral flavor, so they will not affect the taste of your tamale. If you want a corn tamale, you dont have to eat the wrapper; there are other types of tamales that you can eat. When corn is still in the husk, it is customary to soak it in water. How can you store fresh corn husks? You'll find yourselves sharing stories and building memories before you enjoy the delicious results of your labor. [40], The Indio International Tamale Festival held every December in Indio, California, has earned two Guinness World Records: the largest tamale festival (154 000 in attendance, December 2002)[41] and the world's largest tamale, over 1 foot (0.3 m) in diameter and 40 feet (12.2 m) in length, created by Chef John Sedlar, since beaten by H. Ayuntamiento de Centro Villahermosa (Mexico) in Villahermosa, Tabasco, Mexico, on 25 November 2018. Cooking frozen uncooked tamales. A couple of tamales are covered in avocado leaves and served with a filling that is topped with avocado leaves. Steam the tamales with a steamer for 30 minutes or more for larger ones. In addition to baking, cooking, and steaming, a vegetable steamer can be used to cook or microwave the tamale. The dough is usually made of cornmeal, but can also be made with flour, and is filled with a variety of meats, cheeses, vegetables, or fruits. If you consume too many of them, they will become watery and soft. They usually have a sweet or savory filling and are usually steamed until firm. What is Tamale Dough Made Of? Additionally, why are tamales wrapped in corn husk? Corn husks are an excellent option for making centerpieces and wreathes out of corn stalks. In a 1 pound bag, a pound of masa is equal to about 80-100 pounds of husks. Corn husks are the outer covering of an ear of corn. The corn husk helps to keep the tamales moist and prevents them from drying out. Preheat the oven to 350 degrees for 25-30 minutes for the tamale to cook through. Aztecs are thought to have created them. Well need to serve them up after the tamales have been cooked. This base is ladled onto plantain leaves used for wrapping into large individual portions. It is not appropriate to eat your corn husk as an authentic tamale. If you soaked them but didnt use them, you can now wash them again and leave them on the counter to dry before packing them. Keep in mind that grape vine leaves are much smaller than corn husks, so if your recipe calls for four large corn husks, use eight or ten small grape vine leaves instead. Keep the husks in the way the narrow sides should be far from you and the broadside should face you. Slow-cooked tamales in the crockpot can be difficult to prepare due to their dry and tough texture. Never fear! Add vegetable broth, and bay leaves, and bring to a boil. Next, add one pound of boneless skinless chicken breasts and cook until they reach an internal temperature of 165 degrees Fahrenheit. Throw skins away. And dont even get us started about tearing up the kitchen and getting corn husk fragments all over your clothes (yes, weve been there). The one downside - it's sorta messy for street food. They are stuffed with chicken or pork in a tomato-based sauce called recado. How many tamales can you steam at once? A microwave is an excellent option if you are in a hurry. Various tamal recipes have practically disappeared under the pressures of modern life and the ease of fast food. The steamed masa and meat in a tamale wrapper not only keeps the food moist, but also adds a distinct flavor. Guatemalans also eat tamales for holiday celebrations, birthdays, and baptisms, so the tamale is considered an important dish in the culture of Guatemala. The best way to store them is in a cool, dark, dry place for 6 months to a year. What are the ways to make masa? They are smaller than the Guatemalan tamal colorado and are wrapped in corn husks instead of banana leaves. The corns outer shell, as the name suggests, is the corn husk. The best way to eat tamale is to unwrap it and discard the outer layer. We used parchment paper instead of corn husks or banana leaves because neither of them could be found; we also used half fat-free Ricotta, half butter in half of the masa to experiment with a healthier tamale; and portobello, spinach, chiles, and other vegetables. If corn is refrigerated, it should be stored in plastic bags for at least two days before use. Make sure that you are not filling your tamales too much. boil the chile ancho for about 10 12 minutes or until softened. However, this option won't provide the best result. Instead of corn husks, banana or plantain leaves are used in tropical parts of the country, such as Oaxaca, Chiapas, Veracruz, and the Yucatn Peninsula. If you continue to use this site we will assume that you are happy with it. To make the lightest, most flavorful tamales, start with raw or fresh masa. The food wrapped in corn husk is called tamales. The name guanimo has its origin from the native Tanos. This is sometimes called a "hot tamale".[36][38][39]. No problem! False. Pp. Break caps off all red chiles and shake seeds out. Remove one end of the wrapper (usually a corn or plantain leaf) and begin eating. Corn husks are used to wrap tamales. Because the chicken is leaner, I added corn oil to it. The extract was also revealed to lower histologically damaging effects. To clean corn husks for tamales, you will need to remove the silk and any debris from the husks. As well as when you add in the fact that a lot of them are gluten-free and also dairy-free yet still high in protein as well as nutrients, it is no wonder why Mexican food is so preferred. Another possibility is that you are using old husks that are dried out. Unhusked corn is traditionally soaked before grilling to prevent the husks from burning. When it comes to tamale, the masa and meat are steamed in a wrapper, keeping the food moist and also adding a distinct flavor to it. Place corn husks in a bowl of warm water and soak for 30 minutes. Using a 2000 calorie diet, the daily values are calculated. You can freeze corn if you dont intend to eat it within two days of purchasing it. Cook and stir onion and peppers 4-5 minutes or until crisp-tender; cool slightly. Banana leaves or plantain leaves are common accompaniments to tamales, while corn husks stuffed with fillings like salsa, vegetables, cheeses, or meats are also common accompaniments. I love cooking, long walks, and my girlfriend! Other uses include making craft projects, such as corn . Traditional Mexican dishes such as tamales are made of corn. Here's how to reheat tamales in a skillet: 1. Corn husk contains 42% cellulose, 13% lignin, 4.2% ash, and 54% other materials. To make this recipe, first heat a pan on medium heat and add a little oil to it. You can buy wax paper at any grocery store or dollar store and its usually very cheapa pack of 100 sheets costs just $1 at my local dollar store. If youre done with it, discard the wrapper and head out for the day. A peculiarly Cuban invention is the dish known as tamal en cazuela, basically consisting of tamale masa with the meat stuffing stirred into the masa, and then cooked in a pot on the stove to form a kind of hearty cornmeal porridge.[8]. If your tamales are mushy, the wrapping is usually the cause. A lack of griddles in the archaeological record suggests that the primary foodstuff of the Mesoamerican diet may have been the tamal, a cooked, vegetal-wrapped mass of maize dough. Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce. Then turn the bowl over onto another plate so that all sides get cooked evenly until golden brown (this should take another five minutes). Guatemala has many tamale varieties, from the traditional corn-husked tamale called a chuchito, to a sweet version of tamale, which uses the same corn dough, but is seasoned with honey or sugar combined with chocolate, almonds, plums, seeds, and peppers. Traditional Mexican dishes, such as tamales, are popular among many people. Add 1 of the garlic cloves, 1 bay leaf, and 2 1/2 cups water. [7], Tamales also held great religious and spiritual importance within Aztec culture. The filling can be a meat, for example pork, chicken, or beef. Corn husks are used to form and store the raw tamale, as well as protect them while they are being prepared. Soak your husks or leaves for at least an hour in hot water, then wrap them in plastic wrap. True. If youd rather have an easier time cleaning up after your tamale-making adventures, its worth looking into alternatives to corn husks for wrapping your tamales. Also, because banana leaves can be hard to find outside of Asia or Hawaii, try looking at a Mexican or Asian grocery store. The tamale is not wrapped in a corn husk as is common in tamale. Is it common to save and re-use the corn husks that cover a tamale? Add the carrots to boiling water for 5 minutes. Despite the fact that there are several ways to cook tamales, steam is the most traditional. Why do Mexicans eat tamales on Christmas? Like corn husks, they are a type of thick leaf. The descendants of these Spanish settlers from central Mexico were the first tamale makers to arrive in the eastern US. Step 2: Prepare the Corn Dough. This method of extracting fibers from corn husks employs mechanical and chemical processes. Cut 1 pound pork shoulder into 2-inch chunks. Laura is a professional Mexican cuisine chef, with more than 10 years experience of cooking. The corn husk is the perfect size to wrap around the tamale and keep all of the filling inside. Corn silk, according to this evidence, may be a promising alternative to traditional treatments for kidney disease. Corn husks, instead of dried ones, can be used as a substitute. It is not a good idea to have them mushy. [citation needed] The Aztec, Maya, Olmecs, and Toltecs all considered themselves to be people of corn, so tamales played a large part in their rituals and festivals. How do you unlock characters in Marvel Nemesis Rise of the Imperfects PSP? Once the water is boiling, grab a pair of tongs and use them to gently lower the tamales into the steaming basket. [36] In 1894, when tamales were the most popular ethnic food in Los Angeles, XLNT Foods started making them. These tamales are rather square in shape, often very large15inches (40cm)and these larger tamales are commonly known as pibs in the Yucatn Peninsula. The taste when using these is indistinguishable from using corn husks, but they have an added bonus: you dont have to go through the effort of soaking them in water first! Chipilin tamales wrapped in corn husks, parrot tamales, and corn tamales among others are also made. The Ceremonies. Set aside, Parchment paper can be used to replace corn husks when making tamale filling, and the filling can be wrapped in parchment paper and steamed on the stovetop or in a traditional boiling method until cooked. One option is to use hot water or sauce to help thicken the humidity of the dough. This protects the tamales from drying out. The Spanish established presidio Los Adaes in 1721 in modern-day Robeline, Louisiana. A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. That's kind of what defines the tamale. The popularity of tamales among Mexican restaurantgoers skyrocketed after they were popularized in the country. Why do they wrap tamales in corn husks? Additionally, dry corn husks can be used as a dusting cloth to help dust surfaces. Butter, salt, and sugar are also added. Because cornhusk is frequently used to wrap tamale, it is also known as a tamale wrapper. Some are sweet, some are savory, and some are sweet and savory. Corn husk is used primarily as a fuel source, but it can also be used for cattle feeding and as an artificial sweetener. Soak red chiles in hot water until soft. The husks need to be softened so they can be easily wrapped around the tamale. Remove from heat; stir in 1/4 cup cornmeal mix, 2 tablespoons chili powder, 1/2 teaspoon salt, black pepper, garlic powder, and if desired, jalapenos. Corn should not have obvious mold or rot, and it should not be left to rot. If youre using a fork, make sure your tamale is fully loaded. Corn silk extract, according to studies, has been shown to improve kidney function in rats. These ingredients are commonly found in restaurants when it comes to making tamale wrap. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around 100 AD. [1] The wrapping can either be discarded prior to eating or used as a plate. The guanime is also related to the pastel, a root tamale dating to around the same time as the native Tano guanimes. Arrange 4 husk-wrapped tamales in a steam basket. Chards work well because theyre similar to corn husks, but they dont have any gluten or corn. It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. Some people prefer to eat their tamales with a thick and hearty red sauce, while others prefer a lighter and more savory green sauce. Several varieties of tamales are also found in the Philippines. Can you freeze tamales? The name comes from the Nawat language spoken by the Nicarao, who were situated on the Southern Pacific coast of Nicaragua, and translates to "meat tamale". [16] The Classic Maya hieroglyph for tamales has been identified on pots and other objects dating back to the Classic Era (2001000 CE), although they likely were eaten much earlier. It is usually made with cornmeal and filled with cooked, seasoned meat (chicken and beef being the most popular), raisins, olives, capers, and other seasonings. [12] Bean tamales, or tamales pisques, are also consumed, typically during Holy Week.[13]. Since the arrival of Europeans, guanimes have lost their stuffing. "Tamal" redirects here. Place in a large saucepan. Soak the corn husks in warm water for about 30 minutes in a large stockpot or pan. The corn husks do not get eaten, they are just used to envelope the dough and filling of the tamale which gets cooked inside. Tamale is a Spanish term that means steamed cornmeal dough, derived from the Nahuatl term tamal, which means steamed cornmeal dough. Corn varieties are legally protected and registered in the majority of countries. They even belived that people were created from corn. While Mexican-style and other Latin American-style tamales are featured at ethnic restaurants throughout the United States, some distinctly indigenous styles also are made. [citation needed]. Step 3: Put your oven-safe platter inside the oven and preheat the oven to 325 degrees Fahrenheit. If you want to have . [4], Tamales originated in Mesoamerica as early as 8000 to 5000 BC. If you do not properly wrap your tamales and go to steam them, the masa will end up absorbing too much moisture. They can also taste burnt wood, which is available on request. Banana leaveswhich come from the banana treeare often used in Asian cuisine for wrapping foods for grilling or steaming. Freeze until solid. Get two tamales for $6, and that is stout meal. Cooked corn will keep as fresh as fresh corn if properly wrapped. They have a slightly more bitter flavor than corn husks, but if you soak them for at least an hour before using them, most of that flavor will drain out into the water. 5. [36] They are the subject of the well-known 1937 blues/ragtime song "They're Red Hot" by Robert Johnson. These tamales are made with masa harina dough and filled with succulent slow-roasted shredded beef before being wrapped in corn husks and steamed. And lastly, be sure to savor the flavor tamales are meant to be enjoyed! Eat your tamale with a fork and knife. Corn husks are not edible, but they make a fantastic wrapper for other foods. Furthermore, it contains chemicals that may work similarly to water pills (diuretics), altering blood sugar levels and reducing inflammation. Fill a large stockpot with 2 to 3 inches of water. You can store your extra scraps in them for up to a year in a cool, dry location, so theyre a great place to keep them. In the Mixteca area it is common to find sweet cocoa tamales, wrapped in a corn husk for cooking, and bathed in a cocoa shell sauce that adds a bit of acidity to . These are dry corn stalks that are used to wrap steamed foods in papery packaging. The most popular version of the Tamal in Nicaragua is the nacatamal and sometimes serves as an entire meal in itself. Drain the chiles and reserve the water. If you only intend to make a few dozen, soak the corn husks for at least two hours. It is a variation of the tamale made with corn dough, but a firmer consistency, although lard can be added to the . Process until they've been around, but still have some texture. They can be soaked in water for a few hours before using them, or they can be soaked overnight. Below, we list 12 substitutes for corn husks in tamales. Do the corn stalks have to be dry? In northern Louisiana, tamales have been made for several centuries. Corn husks used for tamales can last for more than a year if stored in a cool and dry place. Set aside 1/2 cup for the topping. William A. Saturno, Karl A. Taube and David Stuart 2005 The Murals of San Bartolo, EI Peten, Guatemala, Part 1: The North Wall. You can also find dried corn husks online on various sites. What is the best projector for house mapping? Answer: Generally, the answer is no, but there are some factors to consider. Once the tamales are cooked, the husks are removed and the tamales are served. They are commonly served with either a red or green chile sauce (salsa verde). When the oil shimmers, add the scallions and cook, stirring for 2 to 3 minutes, or until softened. Secondly, be sure to take small bites so as not to make a mess. High blood pressure can be caused by consuming too much sodium. Corn with shell is not permitted to be grown in most places. Unlock The Wallet In Burrito Bison Revenge: A Comprehensive Guide, How To Enjoy Taco Bells Mexican Pizza: Step-by-Step Instructions And Tips. Make sure to coat the husks well so that the tamales do not stick. The wrapper, while inedible, acts as a biodegradable packaging that . Hallaca is a traditional meal from Venezuela that resembles the aspect of a tamal. They can be served on their own or as a side dish. Stir in the chiles. Usually, the filling (ranging from none, fried bacon, turkey, deer, nuts, and vegetables such as onions, potatoes, squash, and sweet potatoes) can either be filled or mixed with the masa and steamed in a corn husk. They are responsible for the flavor of the food. A couple of tamales are covered in avocado leaves and served with a filling that is topped with avocado leaves. They tend to have sharp edges on them, and theres no good way to get rid of them without wasting some of the husk. Although characterized as Mexican food, these forms are not popular in Mexican American culture in which the individually wrapped style is preferred. Shallowened meats can be topped with a few condiments such as salsa, guacamole, cilantro, or sour cream. Grapevine leaves can also serve as a great substitute for corn husks in tamale-making. These small packets of steamed masa (corn dough) filled with savory or sweet fillings are wrapped in corn husks and served with a variety of toppings, such as salsa, sour cream, or cheese. To wrap the tamales, spread one or two husks lengthwise on the counter, with the narrow end pointing away from you. Before being steamed, a tamale is typically wrapped in corn husks or plantain leaves. [17] While tortillas are the basis for the contemporary Maya diet, remarkably little evidence exists for tortilla production among the Classic period Maya. In the pre-Columbian era, the Mayas ate tamales and often served them at feasts and festivals. These tortillas are steamed and stuffed with fillings such as chilli, salsa, vegetables, cheese, or meats. [25][26], In the Philippines and Guam, which were governed by Spain as a province of Mexico, different forms of tamale-like foods exist. Corn Husks can be served with different sauces and seasonings. If you wrap the tamales with the one side open method, it is better to use a deep steamer to arrenge tamales standing on the closed end. [11] Tamales have a corn masa base and are wrapped in banana leaves. Make The Dough. Tamales are sold in stores and private homes (especially on Saturdays). This is a great way to save money and reduce waste. They would be seasoned with chilis or seeds if they were savory and honey if they were sweet. Corn Husks Can Be Hard to Find Part of the fun of making tamales is going down to your local Mexican market and rummaging through the corn husks, picking out the ones that look just right for your tamales. Do not use vegetable oil in the masa because it will make it unfirm. What is the significance of the tamale tradition? They are dried, to be used in making tamales or encase foods to be steamed. It is possible to freeze and store tamales for up to six months. Transfer the carrots and potatoes to a frying pan and cook with salt and pepper over medium heat for a couple of minutes. It consists of fresh choclo (Peruvian corn) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. What are the different ways to wrap tamales? Do You Eat Tamales With Sauce Making tamales is made easier by the use of corn husks, which keep the structure of the dish intact without altering the taste or texture. As the corn is cooking, steam can enter the corn husks. To use parchment paper as a substitute for corn husks simply wrap your tamale filling in parchment paper before steaming it on the stovetop or traditional method of boiling water with the tamales submerged for about two hours until cooked through. Bring to a simmer and cook for 20 minutes. [20], One of the most significant rituals for the Aztecs was the feast of Atamalcualiztli (eating of water tamales). Cherokee tamales, also known as bean bread or "broadswords", were made with hominy (in the case of the Cherokee, the masa was made from corn boiled in water treated with wood ashes instead of lime) and beans, and wrapped in green corn leaves or large tree leaves and boiled, similar to the meatless pre-Columbian bean and masa tamales still prepared in Chiapas, central Mexico, and Guatemala. When used as a cleaning tool, dry corn husks can help to scrub away dirt and grime. If you want to use them, soak them in water for a few hours before using. Corn husks are the most commonly used as a wrapping material. It is said that the corn on which tamales are made was a sacred part of the gods, so they were traditionally eaten at Christmas.

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