Tamales Nejos (Guerrero Ash Tamales)
Guerrero-style tamales of fresh corn wrapped in corn husks with black bean and costeño chilli.
About this recipe
Tamales nejos are ancestral tamales from Guerrero made with fresh corn dough wrapped in corn husks, filled with black bean, cheese and costeño chilli salsa.
History & Origin
Tamales nejos are one of the oldest culinary treasures of the state of Guerrero, with roots stretching back to pre-Hispanic times. Their name comes from the Nahuatl "nextli" meaning ash, as the dough was originally prepared with wood ash instead of lime to nixtamalise the maize. This ancestral technique gives the dough a unique mineral flavour and slightly dark hue. They are prepared mainly in the Costa Chica, Tierra Caliente and Montaña regions of Guerrero, where indigenous Nahua, Mixtec and Amuzgo communities have preserved this recipe for generations. They are essential at Day of the Dead celebrations, weddings and patron saint festivals throughout Guerrero villages.
Estimated cost
£16.58
Total cost
£1.38
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
280
Calories
8g
Protein
40g
Carbohydrates
10g
Fat
5g
Fibre
420mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Remoja 300 g de frijol negro desde la noche anterior. Cuece con agua, ajo y sal hasta que estén suaves (1.5 horas). Machaca hasta obtener una pasta espesa.
- 2
Prepara la masa: mezcla 1 kg de masa de maíz con 150 g de manteca de cerdo derretida, 1 cucharadita de bicarbonato, sal y caldo de frijol hasta lograr una masa suave y untable.
💡 La masa está lista cuando una bolita flota en agua.
- 3
Tuesta y hidrata 6 chiles costeños (o guajillo). Licua con ajo y sal para hacer la salsa.
- 4
Remoja las hojas de maíz en agua caliente 30 minutos. Sécalas y extiende una capa de masa sobre cada hoja.
- 5
Pon una cucharada de frijol machacado, salsa de chile y un trozo de queso fresco. Envuelve y cierra bien los extremos.
- 6
Coloca los tamales en vaporera con agua. Cuece al vapor 50-60 minutos hasta que la masa se despegue de la hoja.
💡 Pon una moneda en el agua: cuando deje de sonar, añade más agua.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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