A Mexican dish made by wrapping masa and filling in a corn husk or banana leaf is a tamale.
Tamales begin with masa, a dough made from nixtamalized corn. The dough may be spread around a savory or sweet filling such as pork, chicken, cheese, beans, vegetables, fruit, or chilies. The bundle is wrapped and steamed, while the husk or leaf is generally removed before eating or used as a small serving plate.
Tamales are a traditional Mesoamerican food with deep pre-Columbian roots. The word comes from the Nahuatl tamalli, while the English singular “tamale” developed from the Spanish plural tamales. In Mexico, tamales remain common at celebrations, family gatherings, breakfast, and dinner, often served with atole or champurrado.
Regional wrapping varies. Corn husks are especially common in many Mexican preparations, while banana or plantain leaves are widely used in tropical areas and in several Central American styles. This wrapping is not the same as the edible tortilla used for tacos, quesadillas, and tostadas.