One of my favorite activities on my recent trip to Veracruz, Mexico, was learning to make and wrap black bean tamales. Our experience, orchestrated by tour operator Yambigapan, started at a local farm where we picked the banana leaves that would wrap our tamales for cooking.
After a light hike nearby, we headed to Yambigapan’s rural home-stay facility, located on a bluff over looking a small valley.
From the home, you can walk to the Laguna Encantada for boat rides or hike to a variety of destinations including the Volcan San Martin. Our group was their to experience local culinary traditions – specifically tamale-making.
We started by chopping chepil, a Mexican herb that is somewhat similar to coriander.
Then we kneeded the masa (tamale dough). You are gonna need a lot of muscle for this.
Then came the hard part, folding the tamales in the leaves. It’s actually not that hard. You just plop a blob of masa onto the leaf and then fold the tamale like an American flag.
Pop ‘em in the oven for a while, launch some globos (paper lanterns, which we also learned how to make), listen to some jarocho son music and voila, you have dinner.
3 responses to “Making Black Bean Tamales”
Those Tamales look delicious! I don’t think I’ve ever gone on a vacation where I actually got involved with making the traditional foods there! That’s a good idea!
Reading this, I feel like I there. Wait! I WAS there! (Even in a picture….) Love the article and looking forward to reading more of your writing.
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