Entree: Mexico – Chiapas – Tzotzil Tamales (Tzotzil-style Tamales)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 35 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- For the pork filling
- 2 lb (900 g) boneless pork shoulder, trimmed
- 1 medium white onion, halved (about 6 oz / 170 g)
- 4 cloves garlic (about 12 g)
- 4 dried ancho chiles, stemmed, seeded (about 20 g)
- 2 medium tomatoes (about 10 oz / 280 g)
- 1 tbsp (15 ml) vegetable oil
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground black pepper
- 2 cups (480 ml) low-sodium chicken or pork broth (or water)
- 6–8 hoja santa leaves, whole (for cooking with the meat)
- For the masa and assembly
- 4 cups (480 g) masa harina for tamales
- 1 1/2 cups (340 g) lard or vegetable shortening, softened
- 1 1/2 tsp (6 g) baking powder
- 2 tsp (12 g) salt
- 2 to 2 1/2 cups (480–600 ml) reserved pork braising liquid, warm
- 6–8 hoja santa leaves, finely chopped (no need to weigh)
- 8–12 large banana leaves, cut into 10 x 12 in (25 x 30 cm) rectangles and softened
- 6–8 large whole hoja santa leaves for wrapping (optional extra aroma)
- 6 cups (1.4 L) water for steaming
- To serve (optional)
- Pickled red onion, fresh cilantro, lime wedges

Instructions

Short Description:
Hearty Chiapanecan tamales made with masa mixed and scented with hoja santa (sacred leaf), filled with slow-braised pork, and wrapped in banana leaves for a fragrant, moist main course. These tamales are traditional among Tzotzil communities and served as a filling full meal.

Regional Notes:
This Chiapas/Tzotzil version uses hoja santa both inside the masa and in the filling and is wrapped in banana leaves rather than corn husks, giving a distinct herbaceous aroma and moist texture. The filling is a simple slow-braised pork seasoned with local chiles and onion rather than the mole-heavy styles of central Mexico.

1. Prepare the ancho chiles: Toast chiles briefly in a dry skillet over medium heat until fragrant, then rehydrate in hot water for 15 minutes. Drain.
2. Make the pork braise: In a heavy pot or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat. Season the pork shoulder with 1 tsp (5 g) salt and brown on all sides, 6–8 minutes total. Remove and set aside.
3. In the same pot, add the halved onion (cut-side down) and garlic; cook until lightly browned, about 4 minutes. Add the rehydrated ancho chiles and tomatoes and cook 3–4 minutes to soften.
4. Transfer the onion/garlic/chile/tomato mixture to a blender with 1/2 cup (120 ml) of the broth and blend until smooth. Return the pork to the pot, pour in the blended chile-tomato purée, remaining broth, 1 tsp (1 g) oregano, 1/4 tsp (1 g) black pepper, and 6–8 whole hoja santa leaves. Bring to a simmer, cover, and braise gently over low heat until the pork is tender and shreds easily, about 1.5–2 hours. Alternatively, braise in a 325°F (160°C) oven for the same time.
5. Remove pork from braising liquid. Reserve 2 1/2 cups (600 ml) of the braising liquid; strain and skim fat as needed. Shred pork with two forks and taste; adjust seasoning with remaining 1/2 tsp (3 g) salt if necessary. Mix a few tablespoons of finely chopped hoja santa into the shredded pork for extra herb aroma.
6. Soften banana leaves: Wipe banana leaves clean and pass quickly over an open flame or submerge briefly in hot water to make them pliable (avoid burning). Pat dry and cut into 10 x 12 in (25 x 30 cm) rectangles. Keep warm and pliable under a damp towel.
7. Prepare masa: In a large bowl, beat the lard or shortening until fluffy. In a separate bowl, whisk together masa harina, baking powder, and 2 tsp (12 g) salt. Gradually add dry masa to the lard, alternating with warm reserved braising liquid, until a soft, spreadable masa forms (you may not need all the liquid). Test masa by dropping a small piece into cold water—if it floats, it is ready. Stir in 6–8 finely chopped hoja santa leaves.
8. Assemble tamales: Lay a banana leaf rectangle flat, place a whole hoja santa leaf (optional) across it, then spread about 1/3 cup (80 g) of masa in a roughly 4 x 5 in (10 x 13 cm) rectangle in the center. Place 2–3 tbsp (30–45 g) shredded pork on the masa. Fold the long sides of the banana leaf over the filling, then fold the ends under to secure. Repeat until all masa and filling are used; you should have about 18–20 tamales (3–4 per person).
9. Steam tamales: Stand tamales upright in a large steamer or tamalera with the folded ends down. Add 6 cups (1.4 L) water to the pot (below the steamer basket) and bring to a simmer. Cover and steam over medium-low heat for 1 to 1 1/4 hours, checking occasionally and adding hot water as needed so the pot doesn’t run dry. After 45 minutes, test one tamal—masa should separate cleanly from the banana leaf when done.
10. Rest and serve: Let tamales rest 10 minutes before unwrapping. Serve hot with pickled red onion, cilantro, and lime wedges; a simple bowl of broth from the braise can be offered alongside for spooning over the tamales.