The name for this dish comes from the idiom from Chiapas “Pa que pícte…” that means you did something in vain. For example, if you went to Tuxtla Gutierrez, the capital of the state of Chiapas, and didn’t try the traditional Corn Pictes, a local take on tamales. The recipe that we share with you was published in the book Las Senadoras suelen guisar (“Senators that Cook), edited in 1964.
INGREDIENTS for Corn Pictes
- 10 ears of corn with husks
- 125 grams of lard
- 125 grams of butter
- 150 grams of sugar
- 1/2 tsp of salt
Thoroughly grind corn kernels in the blender and pour the mixture into a deep glass bowl. Add lard, butter, sugar and salt; beat very well until the whole mixture is very well integrated. Then place a spoonful of paste in each corn leaf (which have been previously washed, drained and dried), folded and placed in a steamer. Boil for 25 minutes, or until they are detached from the leaf.
They can be accompanied with crean on top.
Since we’re on the topic of tamales from Chiapas, here is the recipe for Tamalitos de Jacuané, exquisita tradición de los Altos de Chiapas.
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