Entree: Guatemala – Northern Culinary Region – Tamalitos de Chipilín (Small steamed corn masa tamales filled with fresh chipilín greens)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 1 hr

Additional 5 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) fresh corn masa (masa fresca) or prepared masa for tamales
- 6 tbsp (90 g) pork lard or vegetable shortening
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1 cup (240 ml) warm chicken stock or water (more as needed)
- 3 cups (packed) (90 g) fresh chipilín leaves, stems removed and chopped
- 1/2 cup (80 g) white onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) neutral oil (for sautéing)
- Banana leaves, washed and cut into 8 x 10 in (20 x 25 cm) squares for wrapping
- Kitchen twine or strips of banana leaf for tying (optional)
- Lime wedges for serving

Instructions

1. Prepare banana leaves: briefly pass each square over an open flame or hot skillet until pliable, then wipe clean and cut into wrapping squares.
2. Make the masa: in a large bowl, beat the lard until smooth. Add masa, baking powder, and salt; gradually add warm stock while mixing until the dough is soft but holds shape (masa should be moist and spreadable). Adjust with a little more stock if dry.
3. Cook greens: heat oil in a skillet over medium heat. Sauté onion until translucent, add garlic and cook 30 seconds, then add chopped chipilín and cook 2–3 minutes until wilted. Season lightly with salt and allow to cool.
4. Assemble tamalitos: spread about 1/3 cup (80 g) masa on each banana-leaf square into a roughly 4 x 5 in (10 x 13 cm) rectangle. Place about 2 tbsp (30 g) cooked chipilín mixture in the center. Fold sides and ends to enclose the filling and tie if desired.
5. Steam: arrange tamalitos seam-side down in a steamer basket lined with remaining banana leaves, leaving space between pieces. Steam over simmering water, covered, for 45–60 minutes, or until masa is firm and pulls away easily from the leaf.
6. Rest and serve: remove from steamer and let rest 5 minutes. Serve hot with lime wedges and a simple tomato salsa if desired.