Entree: Mexico – Tabasco, Gulf Coast Mexico – Tamal de Chipilín (Chipilín Tamal)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 15 min

Total 3 hrs

Ingredients

- 4 cups (approx. 900 g) fresh masa (masa fresca) or prepared corn masa
- 3/4 cup (170 g) pork lard or vegetable shortening
- 1 1/2 tsp (6 g) baking powder
- 1 1/2 tsp (9 g) fine salt, plus more for seasoning
- 2 cups (480 ml) warm chicken broth, plus extra as needed
- 2 cups (approx. 60 g) fresh chipilín leaves, packed, stems removed and roughly chopped
- 2 lb (900 g) pork shoulder, trimmed
- 1 medium onion, halved (about 150 g)
- 3 cloves garlic (about 9 g)
- 2 medium Roma tomatoes (about 200 g)
- 4 dried guajillo chiles, stems and seeds removed
- 1 tsp (5 ml) vegetable oil
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (5 g) salt for the filling (adjust to taste)
- 12–15 banana leaf sheets, each about 10 x 12 in (cut to size), cleaned and softened
- Kitchen twine or strips of banana leaf for tying
- Optional: 6 oz (170 g) queso fresco, crumbled (for variation)

Instructions

Short Description:
Savory corn tamales made with masa mixed with fresh chipilín leaves and filled with slow‑cooked shredded pork in a mild tomato‑guajillo sauce, wrapped in banana leaves and steamed until tender.

Regional Notes:
This Tabasqueño version blends chopped chipilín directly into the masa dough (a Gulf Coast hallmark) and uses banana leaves for wrapping and subtle grassy aroma. Unlike inland tamales wrapped in corn husks, Tabasco tamales favor banana leaves and often pair the herbaceous chipilín with simple local pork or cheese fillings.

1. Cook the pork: Place pork shoulder, half the onion, 1 clove garlic, and enough water to cover in a pot. Bring to a simmer, skim foam, then reduce heat and simmer, covered, until pork is very tender, about 1.5–2 hours. Remove pork, reserve 1 cup (240 ml) cooking broth, and shred pork when cool enough to handle. Discard onion and garlic from the braise.
2. Prepare the guajillo‑tomato sauce: Meanwhile, toast guajillo chiles in a dry skillet over medium heat 10–20 seconds per side until fragrant (do not burn). Soak toasted chiles in hot water for 15 minutes until softened. Drain. In a blender, combine rehydrated chiles, tomatoes, remaining onion half, remaining 2 cloves garlic, cumin, and 1/2 cup (120 ml) of the reserved pork broth; blend until smooth. If too thick, add a little more broth.
3. Cook the sauce: Heat 1 tsp (5 ml) oil in a skillet over medium heat. Pour in the blended sauce and simmer 6–8 minutes, stirring, to cook raw flavors and thicken. Season with 1 tsp (5 g) salt. Stir the shredded pork into the sauce and simmer 5 minutes to marry flavors. Keep warm.
4. Prepare chipilín: Bring a pot of water to a boil, blanch chopped chipilín leaves 20–30 seconds until bright green and wilted, then drain and pat dry. Chop coarsely if needed. (Quick blanching removes excess moisture and brightens the leaves.)
5. Make the masa dough: In a large bowl, beat the lard with a paddle or electric mixer until fluffy, about 2–3 minutes. In a separate bowl, combine masa, baking powder, and 1 1/2 tsp (9 g) salt. Add the masa dry mix to the lard in batches, alternating with warm chicken broth, mixing until a soft, spreadable dough forms (similar to peanut butter consistency). Add more broth 1–2 tbsp (15–30 ml) at a time if too stiff. Test dough by dropping a small piece in cold water; it should float when ready.
6. Fold in chipilín: Gently fold the blanched and chopped chipilín into the masa until evenly distributed. Reserve a few whole leaves for garnish if desired.
7. Prepare banana leaves: Soften banana leaf sheets by passing them briefly over an open flame or dipping in hot water and wiping clean to make them pliable. Cut into roughly 10 x 12 in (25 x 30 cm) rectangles and dry lightly.
8. Assemble tamales: Spread about 1/3 cup (about 80 g) masa onto the center of a banana leaf rectangle, spreading into a 4 x 6 in (10 x 15 cm) rectangle. Place 2–3 tbsp (30–45 g) of the pork filling (and a bit of crumbled queso fresco if using) across the center. Fold the long sides of the banana leaf over the filling, then fold the ends under to form a neat package. Tie with kitchen twine or a strip of banana leaf. Repeat to make 12–15 tamales (serving 6 at 2–3 tamales each).
9. Steam tamales: Arrange tamales seam‑side down in a steamer with a rack, standing them upright if possible. Cover with overlapping banana leaf pieces and a clean towel, then cover with the steamer lid. Steam over gently simmering water for 60–75 minutes, checking water level occasionally and adding more hot water as needed.
10. Test and rest: After 60 minutes, test a tamal by unwrapping—masa should be fully set and separate from the banana leaf. If still doughy, continue steaming in 10–15 minute increments. When done, remove tamales and let rest 10 minutes before serving to firm up.
11. Serve: Serve 2–3 tamales per person with warm salsa, extra cooked pork sauce, pickled red onions, or a wedge of lime. Tamales keep covered in the refrigerator up to 3 days or freeze well for longer storage.