Tamales of achiote-stewed chicken wrapped in corn husks (Cháamchamitos de jolo'och) from Yucatán: Recipes from a Culinary Expedition (page 103) by David Sterling

  • bay leaves
  • whole chicken
  • canned chipotle chiles in adobo sauce
  • chives
  • whole cloves
  • epazote
  • garlic
  • grapefruits
  • limes
  • masa harina
  • onions
  • oranges
  • smoked slab bacon
  • lard
  • achiote seeds
  • nixtamal
  • black peppercorns
  • allspice berries
  • Mexican oregano
  • cumin seeds
  • white vinegar
  • powdered chicken stock mix
  • tomatoes
  • corn husks
  • habanero chiles
  • wood chips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken pieces must brine 2-3 hours. See the recipe for a variation without nixtamal. Can substitute Seville oranges for limes, oranges, and grapefruits.

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