This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. There’s a secret to sprouting the notoriously difficult chipilín seed.

Tamales de chipilín are Guatemalans manifest: small, unassuming, but mighty. All it is is dense masa cooked in a corn husk and infused with leaves of chipilín, a legume that Central Americans use only ...