Chepes or tayuyos are small Guatemalan tamales of corn masa filled with black beans, wrapped in corn husk, traditionally tied to the Holy Cross celebration from May 1st to 3rd.
Although both names are often used as synonyms, in some regions a distinction is made between chepitos (smaller) and tayuyos (larger).
Print
Guatemalan Bean Filled Corn Tamalitos
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 pieces
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 1 kg of corn masa (about 2.2 lb)
- 1 cup of cooked and strained black beans
- 1/2 cup of lard
- 1 cup of broth or water
- to taste of ground dried chile (optional) (optional)
- to taste of salt
- 12 of corn husks, for wrapping
Instructions
- Make the masa, mix the corn masa with the melted lard and the broth or water, until smooth.
- Make the filling, mash or grind the strained black beans, seasoning with salt and chile if desired.
- Season the masa, add salt to the masa to taste.
- Prepare the husks, soak the corn husks in hot water until pliable.
- Assemble, place a portion of masa in each husk, add a spoonful of beans in the center, and wrap well, sealing the packet.
- Steam, steam for 45 to 60 minutes, until the masa is firm.
- Serve, serve hot, inside the same husk.
Tips for getting it right
- The size of these tamalitos can vary; in some regions the smaller ones are called chepitos and the larger ones tayuyos.
- The beans should be well strained, without excess liquid, so the filling doesn’t make the masa too wet.
- They’re traditional during the Holy Cross celebration, from May 1st to 3rd, in several regions of Guatemala.
- They can be made spicy by adding ground dried chile to the bean filling.
Traditional variations
- They’re traditionally tied to the Holy Cross celebration, from May 1st to 3rd.
- In some regions a distinction is made between chepitos (smaller) and tayuyos (larger), though the names are often used interchangeably.
How to serve
Chepes or tayuyos are served hot, inside the same husk, as a side dish or snack.
They’re especially popular during the Holy Cross celebration in May.
Recommended sides
- Fresh cheese
- Coffee
Did you know?
Chepes or tayuyos are traditionally associated with the Holy Cross celebration, from May 1st to 3rd, in Guatemala.
The use of either name varies by region: in some places they’re synonyms, while in others they distinguish different sizes.
Frequently Asked Questions
They're small Guatemalan tamales of corn masa filled with black beans, wrapped in corn husk.
In most regions they're used as synonyms, though in some places a distinction is made between chepitos (small) and tayuyos (larger).
They're traditionally tied to the Holy Cross celebration, from May 1st to 3rd, in several regions of Guatemala.
Yes, ground dried chile can be added to the bean filling to give them a spicy kick.