Dish

Tamales de capitas o siete cueros

Seven Skins Tamale

Tamales de capitas o siete cueros are a hearty and filling dish that is perfect for a crowd. The dish is made by first preparing the filling, which can be made with pork, chicken, or beef. The meat is cooked with onions, garlic, and spices until tender. The corn masa dough is then prepared by mixing masa harina with water, lard, and salt. The dough is then spread onto corn husks, and the filling is added. The tamales are then wrapped and steamed until cooked through. The dish is typically served with salsa and guacamole.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Vegetable Dish

Origins and history

Tamales de capitas o siete cueros is a traditional Mexican dish that has been enjoyed for centuries. The dish is believed to have originated in the pre-Columbian era and has since become a staple in Mexican cuisine. The name of the dish translates to "tamales of seven skins," which refers to the seven layers of corn husks used to wrap the tamales.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat. It is also high in calories and fat due to the use of lard in the dough.

Variations

There are many variations of tamales de capitas o siete cueros, with some recipes using different types of meat or adding vegetables such as potatoes or carrots to the filling. Some recipes also use different types of chili peppers to add heat and flavor to the dish.

Presentation and garnishing

Tamales de capitas o siete cueros can be presented on a platter with the corn husks removed. The dish can be garnished with chopped cilantro or diced tomatoes for added flavor and color.

Tips & Tricks

To make the dish healthier, use vegetable oil instead of lard in the dough and use lean cuts of meat for the filling.

Side-dishes

Tamales de capitas o siete cueros is often served with a side of rice and beans. It can also be served with a salad or other Mexican dishes such as enchiladas or tacos.