Originally from the pre-Hispanic period, Shepes are white tamales with piloyes or tender beans in a sauce and pepitoria. Their preparation includes mixing corn dough with lard, roasting pepitoria, grinding chili and tomato, forming the small tamales and cooking everything in milpa leaves.
Shepes are a traditional dish full of unique flavors and aromas. Prepared with care and patience, each step contributes to its delicious final result.
Once ready, Shepes are a true delight worth enjoying in good company.
Shepes
Ingredients
2 pounds of Corn dough
14 ounces of Pork lard
3 Tomatoes
1 Guaque chili
½ ounce of Pepitoria
1 liter of Boiled piloyes with salt
2 Bundles of milpa leaf
1 liter of Water
Preparation
Step 1 : To prepare this recipe, first clean and wash the leaves properly.
Step 2 : Then, mix the corn dough with the lard and add salt.
Step 3 : Next, roast the pepitoria on a comal.
Step 4 : Subsequently, cook the tomato, chili, and previously roasted pepitoria in a cup of water.
Step 5 : Once cooked, grind them on a stone until they have a thick consistency.
Step 6 : Then, add the sauce to the dough and incorporate the piloyes, forming the small tamales and wrapping them in the milpa leaf.
Step 7 : Line the bottom of the pot with milpa leaves and place the tamales, also adding hot water for cooking.
Step 8 : Cook for approximately one hour, until they are ready to serve.
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