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Fig. 10 | Journal of Ethnobiology and Ethnomedicine

Fig. 10

From: Ethnobotany of Mexican and northern Central American cycads (Zamiaceae)

Fig. 10

Tamales de chamal preparation process, Pamería region, San Luis Potosí, 2009. 1: Seeds, with sarcotestas removed, are cut into chunks. 2: Seeds are washed in ash and then boiled, and this is repeated several times. 3: Detoxified seeds are ground into masa (meal). 4: Tamales are shaped from the masa, sandwiched between leaves, and packed into a pot for cooking. 5: Finished tamales take on a ruddy hue and rubbery texture. 6: Tortillas are also fashioned from the masa

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