Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo'on Ixim in Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Get the recipe for Tamales with Black Beans ». Christina Holmes
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This lightly chunky salsa—which you can use on anything—should be smoky-tasting from the charred vegetables, and bright and flavorful from plenty of fresh lime juice, with just a hint of heat from the seeded serranos.

"women

In the Mexican city of Puebla, indigenous women gather to cook and share food traditions

The “Women of the Corn” Share More than Maize at Yo’on Ixim

What You Will Need

Charred Tomato and Chile Salsa Charred Tomato and Chile Salsa
This lightly chunky salsa—which you can use on anything—should be smoky-tasting from the charred vegetables, and bright and flavorful from plenty of fresh lime juice, with just a hint of heat from the seeded serranos.
Yield: makes 3 1/4
Time: 50 minutes

Ingredients

  • 4 large, very ripe tomatoes (2 lb.)
  • 2 fresh serrano chiles (2 oz.)
  • 1 small yellow onion (4 oz.)
  • 3 tbsp. corn or vegetable oil
  • Kosher salt
  • 14 cup fresh lime juice

Instructions

  1. Directly over a fire or under the broiler, char the tomatoes, chiles, and onion, rotating as needed, until the skins start to split and blacken all over, 10–12 minutes. Use a dry paper towel to rub the charred skins off. Stem and seed the tomatoes and chiles, then coarsely chop all of the vegetables, reserving any juices.
  2. In a medium pot, heat the oil over medium heat. Once hot, add the vegetables, bring the mixture to a boil, and cook until the juices start to thicken, 10–15 minutes.
  3. Remove from heat and season with the lime juice and a few pinches kosher salt to taste. Let cool to room temperature. Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.

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