Chipilín Tamales
Chiapas — Mother recipe · en it
A traditional Chiapas dish, rich in green and sweet flavors, served warm with a chipilín sauce.
📷 Nsaum75 — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 45 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 2 kg of tamale corn husks
- 1 kg of fresh chipilín
- 200 g of cooked and chopped pork
- 100 g of onion
- 50 g of sugar
- 100 g of butter
- Salt to taste
- Water for the tamale
Method
- Wash and chop the chipilín, then sauté them in a pan with butter and sugar over low heat.
- Sauté minced garlic in oil, then add the chopped onion and cook for 5 minutes.
- Add the cooked pork and cook for 10 minutes, stirring regularly.
- Mix the cooked chipilín with the meat mixture.
- Prepare the tamales as usual, wrapping the corn husks around the chipilín and meat mixture.
- Steam the tamales for 2 hours over low heat, checking the water level.
- Serve the tamales warm with a chipilín sauce, if desired.
The story
Chipilín tamales are a specialty of Chiapas cuisine, where the chipilín, a aromatic herb, is used in many local recipes.
Community variants (0)
No variants yet: propose the first one!