Chipilín Tamales

Dive into the rich flavors of Mexican and Guatemalan cuisine with these Chipilín Tamales. Enjoy the authentic taste of masa infused with chipilín leaves, with an option to fill them with savory stewed chicken or cheese and jalapeño. Serve these tamales as a main course or a savory snack, perfect for family gatherings or festive occasions.

Ingredients

🌽 5 cups Maseca Maize Flour
🐖 1 cup pork lard
🧄 4 cloves fresh garlic
🌿 A generous amount of fresh chipilín leaves
🍗 5–6 cups chicken broth
🐔 Stewed chicken
🧀 Panela Cheese La Chona Panela
🧀 Fresh Cheese
🌶️ Jalapeño Slices
🌾 Badia Corn Husks
🍌 Banana Leaves
🧻 Aluminum Foil

Instructions

1- Prepare Chipilín:

• De-stem the chipilín leaves, discarding the hard stems, and wash them thoroughly.

2- Prepare the Masa:

• In a large mixing bowl, place 5 cups of Maseca maize flour.
• Use the molcajete to grind 4 garlic cloves into a smooth paste, mixing in a little water.
• Add the garlic paste and 1 cup of melted pork lard to the maize flour.
• Gradually incorporate 4 cups of hot chicken broth, mixing to form a rough dough. Let it rest for 10 minutes.
• After resting, add 1-2 more cups of hot chicken broth and mix until the masa is soft and pliable.
• Mix in the chipilín leaves to the masa, ensuring they're evenly distributed.

3- Prepare the Wrappers:

• Soak corn husks in warm water to soften.
• Wash banana leaves thoroughly.

4- Assemble the Tamales:

• Stewed Chicken Tamales:
  • Lay out a piece of foil, then place a banana leaf on top.
  • Spread about 2 tablespoons of masa, add stewed chicken, then fold the banana leaf and wrap in foil.
• Plain Chipilín Tamales:
  • Spread 2 tablespoons of masa on a softened corn husk, fold, and secure without foil.
• Cheese and Jalapeño Tamales:
  • Place a softened corn husk on foil, spread masa, add cheese and jalapeño slices, fold and wrap with foil. Insert a small piece of corn husk as a marker.

5- Steam the Tamales:

• Arrange tamales in the steamer pot.
• Cover with aluminum foil, seal tightly, and place the lid.
• Steam on medium heat for 2 hours, adding water as needed to maintain the steam.

Prep Time: 45–60 minutes
Cook Time: 2 hours
Total Time: 3 to 3.5 hours
Servings: Variable
Calories: Variable
Proteins: Variable
Fats: Variable
Carbohydrates: Variable
Equipment: Large Metal Mixing Bowl, Molcajete Stone Mortar and Pestle, Measuring Cups Clear Plastic with Pink Handles, Metal Spatula, Metal Tongs, Steamer Pot Cooking Essentials, Plastic Storage Container, Serving Plates and Forks, Frying Pan/Skillet

Cooking Tips

• Grind garlic in a molcajete to enhance flavor.
• Ensure the masa is well-hydrated by resting and adjusting the broth.
• Distinctive markers help identify different filling tamales.

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Chipilín Tamales