What is chipilín plant in English?
Crotalaria longirostrata, the chipilín, is a perennial legume that is native to Mexico and Central America. Other common names include chepil, chepilin, chipilin and longbeak rattlebox….
| Crotalaria longirostrata | |
|---|---|
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Genus: | Crotalaria |
| Species: | C. longirostrata |
How do you eat chipilín?
It is commonly used in soups or mixed into the corn masa of tamales. It occasionally shows up in pupusas (stuffed tortillas) and omelets. It has a distinct earthy, sour flavor that explains why it is never eaten raw. When cooked, flavors are improved and become milder.
What is chipilín tamale?
Tamalitos de chipilín is a Guatemalan tamale variety made with a leafy green vegetable called chipilín, native to Mexico. This variety does not contain any meat, just chipilín leaves that are wrapped in a combination of corn flour, margarine, water, and salt, then wrapped again in corn husks and steamed.
What is chipilín in Mexico?
Chipilin is a leafy green that is used as an essential vegetable in Central America, Guatemala and regions of Southern Mexico. This odd cousin of spinach has been a popular food item in Mesoamerican societies. It is commonly used in soups or mixed into the corn masa of tamales.
Is rattlebox native to Florida?
There are seven species of rattlebox found in South Florida, only two of which are Florida natives. This one, smooth rattlebox, Crotalaria pallida, is an import from Africa. All rattlebox species have two things in common: yellow flowers and a pea-pod fruit that rattles when ripe.
How do you eat Chipilin?
Are you supposed to eat the corn husk on a tamale?
Be sure to remove the wrapper entirely from tamales steamed in corn husks. While plantain leaves are edible (though they’re not usually consumed with the tamales), corn husks aren’t, and could cause choking or an upset stomach if swallowed.