Tamalitos de Chipilín

Tamalitos de Chipilín

Small, herbaceous tamales from the Guatemalan highlands, wrapped in plantain or banana leaves and steamed until fluffy. The masa is tinted and scented with chipilín, a leafy green that gives these snacks their earthy, almost spinach-like flavor.

Prep

35 min

Cook

50 min

Total

85 min

Serves

Makes about 10 small tamales

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) fresh chipilín leaves, packed; tightly packed spinach is a fair substitute, though flavor will be milder
• •300 g (10½ oz) masa harina (corn flour for tamales), use a brand labeled for tamales, not tortilla masa
• •100 g (¾ cup) all-purpose wheat flour
• •200 g (scant 1 cup) lard or pork fat, vegetable shortening works for a vegetarian version
• •10 g (2 tsp) baking powder
• •8 g (1½ tsp) fine salt
• •600 ml (2½ cups) warm water or light chicken broth, use broth for savory depth
• •10 g (1 tbsp) achiote (annatto) paste or 1 tsp ground annatto, optional, for the warm reddish color found in market versions
• •4 large banana or plantain leaves, passed briefly over an open flame or hot skillet until pliable; corn husks soaked in hot water are the traditional substitute used when banana leaves are unavailable

Steps

1. 1 Rinse the chipilín leaves well, discarding tough stems. Blanch them in boiling water for 1 minute, drain, and immediately plunge into cold water to keep the color vivid. Squeeze dry and finely chop.
2. 2 In a small bowl, dissolve the achiote in 60 ml (¼ cup) of the warm water. If using achiote paste, mash it smooth with a fork first.
3. 3 In a large mixing bowl, beat the lard with a wooden spoon or hand mixer for about 3 minutes until pale and fluffy.
4. 4 Combine the masa harina, wheat flour, baking powder, and salt. Add the dry mixture to the lard alternately with the warm water (and the dissolved achiote), beating continuously, until you have a soft, spreadable dough. Fold in the chopped chipilín.
5. 5 Test the masa: drop a small spoonful into a cup of cold water. If it floats, the texture is right; if it sinks, beat in another tablespoon of warm water or a little more lard and retest.
6. 6 Cut the banana leaves into roughly 18 × 20 cm (7 × 8 in) pieces. If using corn husks, soak them in hot water for 20 minutes until pliable.
7. 7 Spoon about 60 g (¼ cup) of masa onto each leaf and spread into a thin rectangle, leaving a 2 cm (¾ in) border. Fold the leaf over the masa and press lightly so it forms a flat, rectangular packet.
8. 8 Set a steamer over several centimeters of water and bring it to a steady boil. Arrange the tamales upright or in a single layer (folded side up) so steam can circulate. Cover and steam over medium heat.
9. 9 Steam for 45–50 minutes. The tamales are done when the leaf peels away cleanly and the masa feels firm to the touch; an internal temperature of at least 74 °C (165 °F) confirms they are cooked through.
10. 10 Rest in the covered steamer for 10 minutes before unwrapping. Serve warm, straight from the leaf, with a cup of atol de elote or a simple tomato salsa on the side.