Chanchamito is a small tamal with a circular shape, wrapped in a corn leaf and a totomoxtle leaf, whose dough is seasoned with achiote and its filling can be pork or chicken, typical of the state of Tabasco, Mexico and which forms An important part of the Tabasco gastronomy, along with other Tabascan tamales such as tamal de caminito, manea, and tamal de chipilín. Preparation
The meat is cooked with a little water and salt; Once cooked, drain and in a pan or pan with lard, fry the pieces of pork or chicken meat a little, then, little by little, the tomato, onion, garlic cloves, pepper and pepper are added. the epazote; cooking the stuffing stew for a few minutes, stirring without stopping.
Then the achiote is dissolved in a little broth in which the meat was cooked. In a deep bowl, mix the dough with butter and a little salt, add the dissolved achiote; and stir until a homogenous and consistent mass is obtained; If necessary, add some broth from the cooking of the meat to give the dough the desired consistency.
At the same time, the plantain leaves are roasted on a low heat, to soften them a little and make them more manageable to wrap the tamales. With the broken leaves, the threads or strips are removed with which we will tie the tamales.
The next step is the preparation of the tamales. For this purpose, with a spoon, first put a little dough on a banana leaf; then a little stew is placed in the center of the dough and the tamale is wrapped in a "ball" shape and tied with a strip of banana leaf. The tamales are placed in the steamer and left to cook for about 60 minutes.
To make the tomato sauce (optional), tomato, onion, chile and salt are liquefied; butter is heated and added to the smoothie; to later let it boil. Finally, the "chanchamitos" served with the sauce are served.
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