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Recipe of Oaxacan Tamalito with Cempasúchil Flower in Green Sauce

Oaxacan Tamalito with Cempasúchil Flower in Green Sauce

30 mins
1h 20 mins
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Traditional Oaxacan tamalito combined with the traditional cempasúchil flower, stuffed with pork meat in green sauce mixed with verdolagas and morita pepper, great to eat on the day of the dead.
Learn more about Jessica Alcántara


16 portions
  • 2 cloves garlic, for the broth
  • 1/2 white onions, for the broth
  • 6 cups Water, for broth and stuffing
  • 1/2 kilos Pork Meat, solid, cut in medium cubes, for filling
  • 1/4 cups oil, for the sauce
  • 4 garlic, in quarters for sauce and for cooking meat
  • 1 cup white onion, in medium cubes for sauce and bake the meat
  • 10 green tomatoes, in quarters, for the sauce
  • 1 bunch Common purslane (verdolagas), for sauce and assembly
  • 2 morita chili peppers, roasted, for the sauce
  • 1/2 bunches fresh coriander, for the sauce
  • 5 coriander seeds, for the sauce
  • 2 cups pork broth, for the sauce
  • 5 banana leaves, roasted and cut, for the tamales
  • 2 cups Corn 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 coriander, chopped
  • 1 cup fresh cheese, grated, to decorate


Heat a pot, add water, the meat with onion and garlic. Cook for 40 minutes and strain. Reserve the broth.
For the sauce, heat a skillet over medium heat, add oil, garlic, onion until light brown, add green tomatoes and cook for 5 minutes, add verdolagas, morita chile, cilantro and coriander seeds. Fill with chicken broth and let it cook for 15 minutes. Chill preparation.
Blend perfectly the preparation, heat a pot on medium heat and serve what you liquefied to reduce a little. Season
For the tamales, mix the flour with the pork stock and the cempasúchil flowers in a bowl until a dough forms. Reservation
In the cream blender the butter adds the dough of the previous preparation the cilantro and the salt. Reservation. Fill the banana leaf with the blender mixture and the shredded meat doubles the tamale and reserve.
Cook the tamales in a steamer on high heat for 1 hour after the water boils. Turn off the heat and rest the tamales for 20 minutes.
For the assembly, open the tamale and add salsa, fresh cheese and some fresh verdolagas to decorate.


Place base banana leaf with sauce, sprinkle cheese and fresh verdolagas on top.


Heat the banana leaf directly to the fire without burning to soften it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Alicia Bautista
27/10/2016 11:17:42
Lo voy a hacer

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