The word originates from ‘tamalli’, the Aztecan term for corn bread. Commonly considered a Mexican food, a version of this recipe can be found throughout South and Central America.  For the most part, tamales are all made from dried and cooked corn but depending on the country that they are cooked in, range in the type of filling and cooking method. In South America, tamales can be wrapped in plantain leaves and boiled, while the Mexican version is wrapped in corn husks and steamed.