Entree: Mexico – Tabasco – Tamal de Chipilín (Steamed corn masa tamale filled with chipilín greens and cheese, traditionally wrapped in banana leaves)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 4 cups (480 g) masa harina for tamales
- 2 1/2 cups (600 ml) warm water or light chicken broth
- 3/4 cup (180 g) pork lard or vegetable shortening, softened
- 2 tsp (8 g) baking powder
- 2 tsp (12 g) fine salt
- 8 oz (225 g) fresh chipilín leaves, washed and coarsely chopped
- 1 small white onion, finely chopped, approx. 100 g
- 2 cloves garlic, minced
- 8 oz (225 g) queso fresco or crumbly white cheese, crumbled
- Banana leaves, softened and cut into 8x10 inch (20x25 cm) rectangles for wrapping
- Kitchen twine or corn husks strips for tying (as needed)
- 2 tbsp (30 ml) vegetable oil (for sautéing)

Instructions

1. Soften the banana leaves by passing them briefly over a low flame or dipping in hot water until pliable; wipe dry and set aside.
2. In a skillet over medium heat, warm the oil and sauté the chopped onion until translucent, add the garlic and cook 30 seconds, then add the chopped chipilín and sauté 2–3 minutes until wilted. Remove from heat and let cool slightly.
3. In a large bowl combine the masa harina, baking powder and salt. Add the warm water or broth and mix until a soft dough forms. Beat in the lard or shortening by hand or with a mixer until the masa is light and slightly fluffy; a well-mixed masa will spread slightly when dropped on water.
4. Spread about 3–4 tbsp (45–60 g) of masa in the center of each banana leaf rectangle, spreading to a roughly 4x5 inch (10x13 cm) rectangle, leaving a border.
5. Spoon 1–2 tbsp (15–30 g) of the chipilín and onion mixture onto the masa, and top with about 1–2 tbsp (15–30 g) crumbled queso fresco.
6. Fold the sides of the banana leaf over the filling, then fold the ends to form a neat packet and tie with kitchen twine or secure with corn husk strips.
7. Arrange the tamales standing or lying in a steamer basket over simmering water and steam, covered, for 60–75 minutes. Check occasionally and replenish water as needed. Tamales are done when the masa separates easily from the leaf and feels firm.
8. Remove from the steamer and let rest 10 minutes before unwrapping. Serve warm directly from the banana leaf.