Juacané tamales are a unique delight, made with a bean dough, shrimp head, and pepitas, filled with more beans and wrapped in hierbasanta leaves and totomostle. Preparing them requires patience and care, but the final result is an explosion of traditional flavors and textures from our land. A true culinary pleasure.
The delicious Juacané tamales combine the softness of the beans and the unique texture of the pepitas.
They are carefully prepared, wrapped in hierbasanta leaves to give them an authentic flavor.
When steamed, they achieve the perfect consistency to enjoy in good company.
A delicacy to savor with family.
Tamales de Juacané
Ingredients
1 kilogram of Dough
¼ kilogram of Washed and toasted shrimp head
400 grams of Pork lard
30 Large hierbasanta leaves
4 cups of Black beans
2 cups of Ground potato
Totomostle leaves
1 pinch of Salt
Preparation
Step 1 : To prepare Juacané tamales, blend the beans, shrimp head, and pepitas until forming a thick paste.
Step 2 : Then, mix in the salt and lard into the mixture.
Step 3 : Wash the hierbasanta leaves thoroughly and cover them with a thin layer of dough, adding a layer of beans on top.
Step 4 : Next, roll them up and place inside a totomostle leaf (made from corn husk), tying the ends to prevent tearing.
Step 5 : Arrange them carefully in a container, interlacing them gently.
Step 6 : Finally, steam them in a pot with boiling water and salt to speed up the cooking process and prevent the dough from falling apart.
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