Large baked tamal loaves with black-eyed peas (Pimes/Piim) from Yucatán: Recipes from a Culinary Expedition (page 106) by David Sterling

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

Accompaniments: Enriched cooking tomato sauce (Tomate frito); Chopped vegetable garnish (Salpicón); Fiery habanero table sauce (Chile tamulado); Toasted ground squash seeds, hulled (Pepita molida (verde))

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

    See the recipe for a variation without nixtamal. Can substitute black beans or black-eyed peas for espelón peas.

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