Tamales de chepil 
Chepil Tamales
Chepil is one of the most commonly eaten wild greens in Mexico, especially in southern states like Oaxaca, Chiapas, and Tabasco. This versatile plant can be used in tamales, soups, and more.
Chepil Tamales
Chepil is one of the most commonly eaten wild greens in Mexico, especially in southern states like Oaxaca, Chiapas, and Tabasco. This versatile plant can be used in tamales, soups, and more.
Cooking Instructions
- 1
Prepare your ingredients.
- 2
Add the chili pepper, garlic cloves, and water to a blender. Blend until smooth.
- 3
Pour the blended mixture into the masa harina, then add the oil. Knead until well combined.
- 4
Mix in the chepil leaves and salt until evenly distributed in the dough.
- 5
To assemble the tamales, place about 1 tablespoon of dough onto each corn husk.
- 6
Fold the husks to close the tamales and get them ready for steaming.
- 7
Pour 2 cups water (500 ml) into a steamer. Add the tamales and steam for 15 minutes.
- 8
Once cooked, remove the tamales from the steamer and serve. Enjoy with salsa, cheese, or sour cream if you like, or eat them plain.
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