A tamale is the corn-masa dish wrapped in a husk and steamed with a savory filling.
Tamales are made from masa, a dough prepared from nixtamalized corn, and are commonly filled with meat, cheese, chiles, beans, or vegetables. The filled masa is wrapped in a corn husk or, in some regional traditions, a banana leaf, then steamed until firm.
Tamales predate Tex-Mex cuisine and have deep Indigenous roots in Mesoamerica. They became part of Tex-Mex foodways through the long culinary exchange between Texas and northern Mexico. In Texas, savory pork, beef, chicken, and chile-filled tamales are especially familiar.
The husk is normally a cooking wrapper rather than something to eat. Tamales are often served with chili, salsa, or other sauces. They are also strongly associated with holiday gatherings, particularly Christmas, although they are eaten throughout the year.