Oaxacan Tamal with Marigold Flowers in Green Sauce

Jessica Alcántara
Jessica Alcántara
Traditional Oaxacan tamal combined with the traditional marigold flower, filled with pork in green sauce mixed with purslane and morita chili, great to eat on the Day of the Dead.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
  • 2 cloves garlic, for the broth 2 cloves garlic, for the broth
  • 1/2 white onions, for the broth
  • 6 cups water, for the broth and filling 6 cups water, for the broth and filling
  • 1/2 kilos pork, meaty, cut into medium cubes, for the filling
  • 1/4 cups vegetable oil, for the sauce 1/4 cups vegetable oil, for the sauce
  • 4 garlic, quartered for the sauce and to cook the meat 4 garlic, quartered for the sauce and to cook the meat
  • 1 cup white onion, in medium cubes for sauce and to cook the meat
  • 10 tomatillos, quartered, for the sauce
  • 1 bunch purslane, for the sauce and assembly
  • 2 morita chiles, roasted, for the sauce
  • 1/2 bunches fresh cilantro, for the sauce 1/2 bunches fresh cilantro, for the sauce
  • 5 cilantro seeds, for the sauce
  • 2 cups pork broth, for the sauce
  • 5 banana leaves, roasted and chopped, for the tamales
  • 2 cups masa mix for tamales
  • 1 cup beef broth, hot, for the tamales
  • 2 cups cempasúchil flower, for the tamales
  • 1 cup lard, for the tamales
  • 1 cup fresh cilantro, chopped
  • 1 cup queso fresco, grated, for decoration
Preparation
30 mins
1h 20 mins
Medium
  • Heat a small pot, add water, the meat with onion and garlic. Cook for 40 minutes and shred. Reserve the broth.
  • For the sauce, heat a skillet over medium heat, add oil, garlic, onion until they turn a lighter brown color, add tomatillos and cook for 5 minutes, add purslane, morita chili, cilantro, and cilantro seeds. Fill with chicken broth and let it cook for 15 minutes. Cool the preparation.
  • Blend the preparation perfectly, heat a small pot over medium heat and serve what you blended to reduce a little. Season.
  • For the tamales, mix in a bowl the flour with the pork broth and marigold flowers until a dough forms. Reserve.
  • In the blender, cream the lard, add the dough from the previous preparation, the cilantro, and salt. Reserve. Fill the banana leaf with the blender mixture and the shredded meat, fold the tamal and reserve.
  • Cook the tamales in a steamer over high heat for 1 hour starting from when the water boils. Turn off the heat and let the tamales rest for 20 minutes.
  • For assembly, open the tamal and add sauce, fresh cheese, and a bit of fresh purslane for decoration.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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