Jacuané tamale

A delight for your senses with the aroma and flavor of the hierba santa, the pumpkin seed and the ground head of dried shrimp with beans. A dish of Zoque origin that you have to try..

 

Tamal de jacoane

Preparation time: 2 hours

Ingredients
  1. 1 kg Nixtamalized corn dough
  2. 500 gr lard
Filling
  1. 100 gr. Onion
  2. 250 gr. Black beans
  3. 30 gr. Simojovel Chili pepper
  4. 150 gr. Dried shrimp head
  5. 250 gr. Ground pumpkin seed
  6. 10 pcs. Hierba santa leaves
  7. 20 gr. Lard
  8. 5 pcs. Banana leaves
  9. Salt
Preparation
  1. Add the lard and salt to the dough; mix perfectly and knead until smooth and does not stick to your fingers and save.
  2. Cook the beans, then fry them with the onions and then blend them with the pumpkin seeds and the shrimp head to prepare a bean sauce.
  3. Wash and disinfect the holy grass leaves.
  4. Cut the banana leaves into rectangles and pass them through a comal until they have a homogeneous shine.
  5. Place a hierba santa leaf on the banana leaf and spread the dough over it, then spread the bean sauce on the dough.
  6. Roll up and wrap in the form of a sweet and tie with strips of the banana leaf The edges.
  7. Cook in a steamer for approximately 50 min.
Tips:

Leave the beans with a consistent texture so that it is not difficult when making the tamales.



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