Tamales chiapanecos 
Chiapas-Style Tamales
These tamales are traditional in Chiapas. They are indigenous regional tamales, made with banana leaves in the Mayan style, especially for Christmas and New Year's celebrations.
Chiapas-Style Tamales
These tamales are traditional in Chiapas. They are indigenous regional tamales, made with banana leaves in the Mayan style, especially for Christmas and New Year's celebrations.
Cooking Instructions
- 1
Wash the banana leaves and remove the thick veins. Boil them in water until they soften. Set aside.
- 2
Mix the corn flour with 1 cup of chicken broth, add the lard and salt, and beat until a small ball of dough floats in a glass of water.
- 3
Prepare the chiles by removing the seeds and veins, fry them in a little oil, then soak them in water. Blend them until smooth.
- 4
In a skillet, fry the tomatillos, Roma tomatoes, garlic cloves, and onion. Then blend them together.
- 5
Lightly fry the almonds, then blend them with the sesame seeds, raisins, oregano, and peppercorns.
- 6
In a large bowl, add 2 tablespoons of lard and stir in the ground spices. Next, add the blended chiles and keep stirring. Finally, add the blended tomatoes mixture.
- 7
Add 1/2 cup of chicken broth, season with salt and a little sugar.
- 8
Assemble the tamales using banana leaves cut into squares about 8 inches (20 cm) on each side. Add shredded chicken and pork, a spoonful of mole, a raisin, an olive, an almond, and a slice of hard-boiled egg.
- 9
Fold the tamales by bringing the edges of the banana leaf together to form a square, and tie with a strip of banana leaf or kitchen twine. Steam over high heat for about 60 minutes.
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