Chepil Tamales (ticoo srscula)

Name: Chepil Tamales (ticoo srscula)
Total time: 4800 s
Yield: 7 servings
Cuisine: American
Ingredients: 14 oz chepil leaves (about 400 grams); 2 1/2 cups masa harina (about 300 grams); 2/3 cup pork lard (about 150 grams); 7 pieces dried corn husks; Salt, to taste; as needed Water,

Hernandez Hernandez Maria de los Ángeles @maria1975

Chepil tamales were created because chepil, a wild edible green, grows abundantly. People found ways to make the most of it, and since it's seasonal, locals eagerly await its arrival to enjoy it.

Hernandez Hernandez Maria de los Ángeles @maria1975

Chepil tamales were created because chepil, a wild edible green, grows abundantly. People found ways to make the most of it, and since it's seasonal, locals eagerly await its arrival to enjoy it.

Saved

Ingredients

1 hr 20 min

7 servings

14 ozchepil leaves (about 400 grams)
2 1/2 cupsmasa harina (about 300 grams)
2/3 cuppork lard (about 150 grams)
7 piecesdried corn husks
Salt, to taste
as neededWater,

Saved

Steps

1 hr 20 min

1

Clean the chepil flowers, using only the petals. Wash them and set aside.
2

Add the lard, salt, and chepil flowers to the masa. Mix until all ingredients are well combined.
3

Take a corn husk that has been soaked in water, place some masa on it, and spread it evenly over the husk.
4

Once all the tamales are assembled, place them in a steamer and cook for 1 hour. Serve with your favorite salsa.