Chanchamitos: the round achiote tamales of Tabasco and Veracruz

What is it?

Chanchamitos are small, round, reddish tamales characteristic of Tabasco, southern Veracruz and Chiapas. Their spherical shape and compact size (barely that of a tennis ball) distinguish them from the elongated tamales of central Mexico. The masa is tinted with achiote, which gives them an intense orange colour, and they are usually filled with shredded chicken or pork in tomato and chilli sauce. They are wrapped one by one in squares of banana leaf and steamed. They appear at breakfasts, family parties and wakes in south-eastern Mexico, where they are served with refried black beans, café de olla and sometimes habanero salsa.

Origin and history

The chanchamito has pre-Hispanic Maya and Olmec roots, regions where the cultivation of achiote (Bixa orellana) has been constant for more than two thousand years. Wikipedia documents that the term may derive from the Tabasco word chancha, a local way of referring to preparations wrapped in leaf, with the diminutive -ito because of their small size. Larousse Cocina catalogues it as a traditional Tabasco tamale, although it is also made in southern Veracruz (Coatzacoalcos, Minatitlán) and parts of Chiapas. The colonial recipe incorporated pork and chicken, which replaced the turkey and iguana of older fillings. Excélsior describes how in Tabasco it is still prepared for family celebrations and gastronomic festivals such as the Feria Tabasco, where it represents the richness of the maize-based cuisine of the humid tropics.

Characteristic ingredients

Chanchamito masa is made with finely ground nixtamalised maize, lard and chicken or pork broth. Achiote paste dissolved in sour orange juice or vinegar is incorporated, which provides colour and the characteristic earthy aroma. The traditional filling is mince of chicken or pork stewed with tomato, onion, garlic and sweet pepper. The banana leaves are lightly toasted to make them flexible and cut into small squares. Each chanchamito is shaped by taking a ball of masa, making a depression with the finger, placing a teaspoon of filling, closing it and wrapping it in a spherical shape with the leaf. They are steamed for about 45 minutes. Some contemporary versions use epazote, hoja santa or Tabasco's chile amashito to give them more complexity.

Cultural significance

Chanchamitos form part of the leaf-cooking tradition of south-eastern Mexico, a direct heritage from Maya and Olmec cuisine. In Tabasco they are one of the gastronomic symbols of the state and usually appear at weddings, christenings, first communions and novena prayers. Excélsior describes them as a Tabasco jewel and links them to the domestic economy of Tabasco housewives who still prepare them by the dozen to sell in local markets. In Chontal areas they are kept as an offering on Day of the Dead altars. The smallness of the piece makes them ideal for banquets where a large quantity is served without waste: each diner takes two or three chanchamitos with their coffee. Today they are also integrated into contemporary Mexican cuisine menus as gourmet bites representative of the tropics.

Frequently asked questions

Where do chanchamitos originate?

Chanchamitos originate from Tabasco, southern Veracruz and part of Chiapas. Tabasco is where they are most identified as the state's own traditional dish, especially in the Chontal region and the municipalities close to Villahermosa. In the Veracruzan isthmus (Coatzacoalcos, Minatitlán) they are also common and usually appear at family breakfasts and ritual celebrations.

What is the difference between chanchamitos and ordinary tamales?

Chanchamitos are small and round like a ball, while traditional tamales are elongated or rectangular. Their masa is dyed with achiote, which gives them an intense orange colour. They are wrapped in banana leaves, not maize husks, and their size makes them ideal for serving several per person as a bite rather than as a single piece.

What does a chanchamito taste like?

They taste of maize and achiote, with a slightly smoky background from the cooking in banana leaves. The masa is dense, not spongy, with a salty touch from the lard and broth. The chicken or pork filling in tomato adds acidity and a small heat if amashito or habanero is added. The overall flavour is earthy, rich and comforting.

How are chanchamitos served?

They are served hot, freshly steamed, two or three per person, in a deep dish and with a ladle of refried black beans on the side. They are accompanied by café de olla or hot chocolate, and often a spicy habanero or amashito molcajete salsa. At wakes and prayer meetings they are usually offered as an appetiser before a main stew.