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A recipe typical of Veracruz and especially the heroic city of Tlapacoyan, is easy, delicious and not believe it cheap. look for references on the Internet and you will know more about the recipe and the place where I am proudly;)
In a saucepan add oil (3 to 5 tablespoons) and wait until it is very hot, add the beans without broth, fry and add the chayotes, sesame (whole or ground) add the broth of the beans (1 cup) and let them boil until the chayotes are cooked but not too much or they are pureed. Add enough salt to flavor the chayotes and beans.
Add the cebollin and chile piquín (ground with a little bean broth to make it better) stir and extinguish the fire, do not forget that they are beans and if you do not move them enough they will burn. Rectify the flavor and add what you think is necessary.
For the dough you only need to mix the corn dough as if you were making tamales: dough, oil or butter, salt and beat, if you beat the dough by hand you will notice if you need more oil or if it is very greasy, to rectify you I recommend that you reserve a little corn dough in case it is necessary.
To assemble our Chilahuates we will use tapioca or tapicon leaves and make sure that they are clean and do not have holes, extend a portion of the dough into a leaf and add a little of the beans that we prepare wraps like a tamale and place them in a steamer until you finish , do not worry if there are beans left over because you can eat them without them being in the Chilahuate.
Let cook over medium heat for 30 minutes if they need more time to leave them until the dough is well sewn as the beans are already sewn.
PRESENTATION
Eat them very hot and accompany them with fruit or coffee water.
TIPS
The chile is to give it better flavor but if you do not eat spicy you can skip it.
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Veracruzan Chilahuates
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