"tamalito" meaning in English

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      "expansion": "Spanish tamalito",
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  "etymology_text": "From Spanish tamalito.",
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      "form": "tamalitos",
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        "plural"
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          "ref": "1958, Helen Evans Brown, “Introduction”, in Elena Zelayeta, Elena’s Secrets of Mexican Cooking, Garden City, N.Y.: Doubleday & Company, Inc., page xii:",
          "text": "They make, freeze, and market Elena’s famous tortillas and tamales, tacos, enchiladas, and tamalitos.",
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          "ref": "1989, H[arvey] Russell Bernard, Jesús Salinas Pedraza, Native Ethnography: A Mexican Indian Describes His Culture, Newbury Park, Calif.: SAGE Publications, Inc., →ISBN, page 548:",
          "text": "In the plaza there are people selling many things to eat, such as coffee, tamales, tamalitos, and tacos with cabbage, lettuce, onion and garlic added.",
          "type": "quote"
        },
        {
          "ref": "1995, Marjie Lambert, Recipes from the Pacific Rim: Regional Specialties from the West Coast, Mexico and Hawaii, Edison, N.J.: Chartwell Books, →ISBN, page 28:",
          "text": "The perfect corn husk for a tamalito is about 5 inches wide at its midpoint.",
          "type": "quote"
        },
        {
          "ref": "1998, Emma Sepúlveda, From Border Crossings to Campaign Trail: Chronicle of a Latina in Politics, Falls Church, Va.: Azul Editions, →ISBN, page 147:",
          "text": "Sometimes the woman would say, “I’m just making tamalitos. Would you stay and have a tamalito?”",
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          "ref": "1998, Cherry Hamman, Mayan Cooking: Recipes from the Sun Kingdoms of Mexico, New York, N.Y.: Hippocrene Books, →ISBN, page 134:",
          "text": "Beginning at one end, roll the patty or tortilla into a tamalito like a jelly roll and place it in the center of two or three overlapped chaya leaves.",
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        }
      ],
      "glosses": [
        "A small tamale"
      ],
      "id": "en-tamalito-en-noun-rmVGFyWt",
      "links": [
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          "tamale",
          "tamale"
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  "word": "tamalito"
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  "etymology_text": "From Spanish tamalito.",
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          "ref": "1958, Helen Evans Brown, “Introduction”, in Elena Zelayeta, Elena’s Secrets of Mexican Cooking, Garden City, N.Y.: Doubleday & Company, Inc., page xii:",
          "text": "They make, freeze, and market Elena’s famous tortillas and tamales, tacos, enchiladas, and tamalitos.",
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          "ref": "1989, H[arvey] Russell Bernard, Jesús Salinas Pedraza, Native Ethnography: A Mexican Indian Describes His Culture, Newbury Park, Calif.: SAGE Publications, Inc., →ISBN, page 548:",
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        },
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          "ref": "1995, Marjie Lambert, Recipes from the Pacific Rim: Regional Specialties from the West Coast, Mexico and Hawaii, Edison, N.J.: Chartwell Books, →ISBN, page 28:",
          "text": "The perfect corn husk for a tamalito is about 5 inches wide at its midpoint.",
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        },
        {
          "ref": "1998, Emma Sepúlveda, From Border Crossings to Campaign Trail: Chronicle of a Latina in Politics, Falls Church, Va.: Azul Editions, →ISBN, page 147:",
          "text": "Sometimes the woman would say, “I’m just making tamalitos. Would you stay and have a tamalito?”",
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        },
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          "ref": "1998, Cherry Hamman, Mayan Cooking: Recipes from the Sun Kingdoms of Mexico, New York, N.Y.: Hippocrene Books, →ISBN, page 134:",
          "text": "Beginning at one end, roll the patty or tortilla into a tamalito like a jelly roll and place it in the center of two or three overlapped chaya leaves.",
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        }
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      "glosses": [
        "A small tamale"
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