 Tamales consist of corn dough, often containing a filling, that are wrapped in a corn husk and steam-cooked.Both atole and pozole were liquid based gruel-like dishes that were made by mixing ground maize (hominy) with water, but being the first much more dense used as a drinking source and the second one with complete big grains of maize incorporated into a chicken broth.Though these dishes could be consumed plain, other ingredients were added to diversify flavor, including, for example, honey, chiles, meat, seafood, cacao, wild onions, and salt.