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WHAT TO EAT IN COPAINALÁ
The local cuisine includes plants and herbs from the region, and one of the most famous dishes is "Tzata," of Zoque origin, made with beans and green plantains, to which ground pork cracklings are added for more flavor.
Other regional dishes include Pimbu (ground corn with chipilín and a ball of masa), Putzatzé (beef with lemon juice), and Zispolá (chicken prepared with white chili and cabbage leaves).
Tamales are also present in traditional festivities: chipilín, hierba santa, ball, and mole tamales.
Local beverages include white pozol, made from corn cooked with lime, and cacao pozol, as well as sour atole, a Copainalteca drink made from whole and shelled corn that is ground and boiled.
Gastronomy and typical cuisine in Copainalá
Recipe for Tamales de Bola
Ingredients:
- 30 dry corn husks
- 1 kg corn masa
- 300 g lard
- 1 teaspoon of baking powder
- 1 tablespoon salt
- ¼ cup chicken broth
For the filling:
- 350 g cooked pork ribs
- ¼ kg tomatoes
- 2 cloves of garlic
- ¼ onion
- 3 ancho chiles
- 2 guajillo chilies
- 1 pinch of oregano
- 1 pinch of cumin
Directions:
Hydrate the dried chilies in hot water and let them rest for 10 minutes.
Blend the tomatoes, onion, garlic, chilies, oregano, and cumin.
Heat a bit of oil in a pot and add the sauce.
Add the meat to the sauce and cook for 15 minutes; set aside.
Beat the lard until fluffy.
Incorporate the corn masa, salt, and baking powder.
Add chicken broth as needed to the masa.
Fill the husks with the masa and add a generous spoonful of the pork stew; wrap the masa in the shape of a bowl.
Close the ends of the tamal with strips of husks.
Arrange the ball tamales in a steamer and cook for 1 hour or until the masa easily detaches from the husks.
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