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The Hacienda Brunch Library
From corn to leaf: ceremonial, everyday, savory and sweet tamales from six regional cookbooks. Each entry links directly to its original recipe page.
36 preparations and 1 basic dough · 6 recipe-bearing cookbooks · 9 books reviewed
Recipes from the farming communities of Mexico City, including sweet and savory tamales and a basic dough.
Source cookbook: CDMX HijosDelMaiz Recetario SEPI
Base dough recipe prepared with corn flour, lard, baking powder, and chicken broth.
Pork meat in green tomato-jalapeño salsa cooked with quelites cenizos.
Sliced jalapeños, tomatoes, onions, aromatic herbs, and Oaxaca cheese.
Black beans integrated into the dough with manchego cheese, serrano chili, and epazote.
Fresh fava bean paste filled with longaniza sausage and tomato-morita salsa.
Oyster mushrooms and shredded chicken breast in green jalapeño salsa.
Sweet tamales made with coconut cream, grated coconut, butter, amaranth, and sugar.
Sweet tamales filled with fresh figs, amaranth, cinnamon, and piloncillo.
Fresh sweet corn kernels blended with eggs, tequesquite water, butter, lard, cinnamon, and sugar.
Tamal dough seasoned with chipilín leaves, served with salsa macha.
Traditional Purépecha-style star-folded tamales wrapped in long green corn leaves.
Lenten recipes and a distinctive oak-ash nixtamal technique.
Source cookbook: MEX Matlatzinca Cuaresma Recetario INPI
Wild gachupín mushrooms sauteed with epazote and green husk tomato sauce in lard-nixtamal dough.
Tamales made from corn nixtamalized using oak wood ash (ceniza de encino).
Two documented ways to prepare charal tamales from the lake region.
Source cookbook: MICH Purepecha Patzcuaro Lacustre No55
Fresh lake charal fish mixed with tomatoes, onions, cilantro, joconoles, epazote, and serrano chilis wrapped in corn husks.
Regional variant incorporating perón chilis and mint (hierbabuena).
Tamales wrapped in yerba santa and a ceremonial preparation cooked in a pib.
Source cookbook: QROO Maya Recetario CocinaIndigenaNo03
Nixtamal dough filled with iib beans, toasted pumpkin seed powder (pepita), and scallions, wrapped in ma’ak’ulan (hoja santa/yerba santa) leaves.
Ceremonial chicken tamales cooked with achiote, oregano, cloves, and epazote, wrapped in banana leaves and traditionally baked in a pib underground oven.
Eight regional tamales using different leaves, fillings and cooking techniques.
Source cookbook: VER Jalcomulco Cocina Tradicional CONACULTA78 2017
Comal-cooked bean tamal folded into three layers, flavored with toasted chipotle and aromatic avocado leaf (pimpisqui).
Armadillo meat (or iguana) stewed in smoked chipotle, tomato, and garlic salsa, wrapped in banana leaves.
Pork rib or spine pieces cooked in smoked chipotle-tomato sauce wrapped in banana leaves.
Black beans combined with toasted pumpkin seed paste (pipián) and puya chilis, baked on a comal.
Yucca/izote flower petals cooked in chipotle-tomato sauce and baked on a comal.
Pre-cooked dough cooked in meat broth and lard, filled with pork, salsa, and acuyo (hoja santa).
Fresh fish slices (trout or mojarra) with ground mostle leaves, tomato, onion, and chili, wrapped in banana leaves and grilled on a comal.
Freshly ground corn kernels mixed with cinnamon, butter, lard, milk, sugar, and raisins.
Ceremonial tamales, the large zacahuil, and three corn-husk preparations listed among antojitos.
Source cookbook: VER Nahua NorteVeracruz CocinaIndigenaNo01
Ceremonial ritual tamales filled with chicken meat and fresh green chili sauce.
Salted beef, toasted sesame seeds, cilantro, and tender green bean pods (frijol tierno de vaina).
Salted dried fish cooked in red chili-spice sauce.
Traditional ritual tamal filled with whole chicken or turkey in chipotle sauce, wrapped in banana leaves.
Tamales filled with seasoned tomato sauce.
Large ceremonial tamal containing an entire butchered turkey in red chili sauce, feeding 15–20 people.
Turkey meat cooked with fried plantains, tortillas, and spices, wrapped in papatliya leaves.
Shredded pork, peas, raisins, cinnamon, thyme, and pickled chilis.
A large Huasteca tamal made with nixtamal, pork, chiltepín and red chile, wrapped in banana leaves and cooked in an earthen oven.
Black bean tamal mixed directly into corn dough with cilantro and lard.
Fresh corn ground with panela and cinnamon, wrapped in corn husks and cooked in a clay pot. Listed under antojitos in the book.
Sweet corn-husk tamal flavored with ground piloncillo/panela and cinnamon.
The working index was checked against the contents of all nine source PDFs. Three books, Recetario guanajuatense del xoconostle, Recetario de las atápakuas purépechas, and Recetario Ngigua, have no standalone tamale entries in their tables of contents. Corn-husk bollitos and pintos are included as related preparations even though the Nahua book files them under antojitos. The two charal variants and two turkey preparations are kept distinct.
These are short finding aids, not reprints of the recipes. Consult the original books for full ingredients, methods and community context.