TamalesHardFree

Tamales de Pejelagarto (Smoked Gar Fish Tamales)

Name: Tamales de Pejelagarto (Smoked Gar Fish Tamales)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 600 g Corn Masa; 400 g Smoked pejelagarto; 2 tbsp Achiote; 100 g Lard; 2 Güero Chilli; 0.5 White Onion; 3 cloves Garlic; 2 sprigs Epazote; 1 tsp Salt

150 min (60 prep + 90 cook) Hard 8 servings Tabasco

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Corn masa tamales filled with smoked gar fish and achiote, wrapped in banana leaf.

About this recipe

Tamales de pejelagarto are a Tabasco speciality where corn masa wraps a filling of smoked gar fish with achiote and mild yellow chilli, all bundled in banana leaves.

History & Origin

Tamales de pejelagarto are a jewel of Tabasco gastronomy that fuses two identity elements of the state: nixtamalised maize and the prehistoric gar fish that inhabits its rivers and lagoons. Their origins trace back to the culinary practices of the Chontal and Maya peoples who inhabited Tabasco before the Conquest, who already made tamales filled with river fish wrapped in banana leaves - a technique the Spanish encountered upon arriving in the region. What makes these tamales distinctive is the smoked gar fish: the whole fish is grilled over wood embers until it acquires a deep smoky flavour, then shredded and seasoned with Tabasco achiote, mild yellow chilli and fresh herbs. The masa is made with lard and broth, achieving a soft texture that contrasts with the filling. Tamales are wrapped in fresh banana leaves, which lend a characteristic vegetal aroma, and steamed for ninety minutes. In Tabasco, these tamales are essential at Day of the Dead celebrations, Christmas and patron saint festivals, and are considered a prized gastronomic gift to bring when visiting.

Estimated cost

£11.00

Total cost

£1.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

24g

Protein

34g

Carbohydrates

18g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Shred the smoked gar fish ensuring all bones are removed. Mix with achiote dissolved in a little hot water, minced garlic, epazote and salt. Set the filling aside.
💡 Gar fish has many small bones; run your fingers through the filling several times to check.
2
Prepare the masa by mixing the corn masa with lard, warm broth and salt until you have a smooth, homogeneous dough that does not stick to your hands.
💡 The masa is ready when a small piece floats in cold water: a sign it has enough air and lard.
3
Clean banana leaves by briefly passing them over a flame to soften and make them more pliable. Cut into 30 cm rectangles.
4
Spread a layer of masa about 5 mm thick over each banana leaf. Place 2 tablespoons of gar fish filling in the centre.
5
Fold the leaf to form a rectangular parcel that seals the filling well. Tie with strips of the same leaf or with string.
💡 A good seal prevents the masa from absorbing too much water during steaming.
6
Arrange the tamales upright in a steamer over boiling water. Cover with additional banana leaves and a lid.
7
Steam for 80–90 minutes. Test for doneness: the tamale is ready when the masa peels cleanly away from the leaf.
💡 Do not open the steamer in the first 60 minutes to avoid interrupting the cooking.
8
Leave to rest for 10 minutes before serving. Accompany with Tabasco amashito chilli salsa.