Entree: Mexico – Chiapas – Tamal de Chipilín (Corn masa tamale filled with chipilín greens and shredded pork, wrapped in banana leaves and steamed)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 4 cups (480 g) masa harina for tamales
- 1 cup (227 g) lard or vegetable shortening
- 2 tsp (10 g) baking powder
- 2 tsp (10 g) salt, plus more to taste
- 2 cups (480 ml) warm pork broth, plus extra as needed
- 1 lb (454 g) pork shoulder, boneless, trimmed, to cook and shred
- 2 cups (about 60 g) fresh chipilín leaves, washed and roughly chopped
- 1 cup (120 g) crumbled queso fresco or farmer cheese
- 8–10 banana leaves, softened and cut into approx 8 x 10 in (20 x 25 cm) squares
- Kitchen twine or thin strips of banana leaf for tying (optional)

Instructions

1. Prepare the pork: place the 1 lb (454 g) pork shoulder in a pot and cover with water, add a pinch of salt; bring to a simmer and cook until very tender, 1½–2 hours. Remove, reserve 1 cup (240 ml) of the cooking broth, and shred the pork with two forks. Set shredded pork aside and keep warm.
2. Soften banana leaves by passing each briefly over an open flame or simmering in hot water until pliable; pat dry, then cut into approx 8 x 10 in (20 x 25 cm) squares.
3. Make the masa: in a large bowl, beat the lard until light and fluffy. In a separate bowl combine the masa harina, baking powder, and 2 tsp (10 g) salt. Gradually add the masa mixture to the lard and begin to incorporate, alternating with warm pork broth, until the masa is moist and spreadable but holds shape (texture similar to softened peanut butter). If too stiff, add broth 1–2 tbsp (15–30 ml) at a time.
4. Fold the chopped chipilín and crumbled queso fresco into the masa until evenly distributed. Taste a small piece of masa and adjust salt if needed.
5. Assemble tamales: lay a banana leaf square smooth-side up, spread about 1/3 cup (80 g) masa into a roughly 4 x 5 in (10 x 13 cm) rectangle in the center, leaving a border. Place about 1–2 tbsp (15–30 g) shredded pork over the masa. Fold the short sides of the leaf over the filling, then fold the ends under to secure; tie with kitchen twine or a strip of banana leaf if desired. Repeat until all masa is used; you should have about 8 tamales.
6. Arrange tamales seam-side down in a steamer basket lined with extra banana leaves and steam over simmering water, covered, for 1 to 1¼ hours, checking occasionally and adding water as necessary. Tamales are done when the masa pulls away cleanly from the banana leaf.
7. Let rest 10 minutes before serving. Serve warm directly from the banana leaf.