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Chipilín Tamales Recipe

Pocker Emily
Chipilín tamales split to show tender herb-flecked masa
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Twelve small unfilled corn-husk tamales made with soft masa, neutral oil and food-grade chipilín leaves.
Estimated Recipe CostEstimated US$4 for the whole recipe (12 small tamales), excluding accompaniments
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Resting time 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 small tamales
Course: Main Course
Calories: 150
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Wrappers
  • 12 large dried corn husks plus a few extra for lining; wrappers are not eaten
Chipilín masa
  • 2.5 cups masa harina for tamales 300 g; nixtamalized corn flour, not cornmeal
  • 1 teaspoon baking powder 4 g
  • 1 teaspoon fine salt 6 g
  • 1/3 cup neutral oil 80 mL, about 73 g
  • 2 cups warm water 480 mL, plus a little as needed for soft spreadable dough
  • 1 cup food-grade chipilín leaves 50 g prepared leaves, stems and seeds removed; commercially sourced fresh or thawed frozen, drained

Equipment

  • 1 Large steamer pot with rack and lid
  • 1 Large mixing bowl
  • 1 Spoon or spatula
  • 1 Tongs
  • 1 Kitchen scale

Instructions
 

  1. Cover corn husks with hot water and soak at least 30 minutes until flexible. Use a plate to keep them submerged. Inspect commercially sourced chipilín leaves, discarding seeds and tough stems. Wash fresh leaves, drain and chop roughly. Thaw frozen leaves in the refrigerator and follow package directions.
  2. Mix masa harina, baking powder and salt. Stir in oil and warm water. Beat with a sturdy spoon for 2–3 minutes until evenly combined and soft. Rest 5 minutes, then fold in leaves. Add warm water a tablespoon at a time if it cracks instead of spreading; it should hold a soft mound, not pour.
  3. Drain husks. Divide masa into 12 equal portions, about 1/3 cup each. Spread a portion in the broad center of each husk, leaving the edges and narrow tip bare. Fold long sides over the dough, then fold the narrow tip up. Keep the top open. No filling is added.
  4. Add water to the pot below the rack, following the steamer’s safe fill line, and bring to a simmer. Line rack with extra husks. Stand tamales open ends up, leaving space for steam. Cover with extra husks and the lid. Steam 60–75 minutes. Check water about every 20 minutes and add hot water below the rack as needed; never let the pot boil dry.
  5. Remove one tamal and let it rest 5 minutes. The husk should peel away easily from set masa without a wet paste sticking to it. If not, steam the batch 10 minutes longer and test again. Rest finished tamales 10 minutes, unwrap and serve warm. Remove all husks before eating.

Nutrition

Calories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gFiber: 2g

Video

Notes

Use only commercially sourced food-grade chipilín leaves; do not substitute unidentified wild Crotalaria plants. Exclude all seeds. UTEP’s herbal safety reference warns that seeds are toxic, advises moderation and notes that safety during pregnancy and lactation is not established. This is a culinary recipe, not medicinal advice.
Nutrition is an approximate calculation per one of twelve tamales from 300 g masa harina, 73 g oil and 50 g leaves; wrappers and sides excluded. Masa brands, leaf composition and portion sizes vary. Refrigerate within 2 hours, store at 40°F (4°C) or below for 3–4 days, and reheat to 165°F (74°C).
Estimated cost prorates masa from a US$4.44/4-pound bag (about US$0.73), leaves from US$4.09/170 g (about US$1.20), plus about US$2.07 for husks, oil, salt and baking powder. Excludes energy and sides; prices vary.
Video credit: Cocina Con Adela demonstrates Salvadoran chipilín tamales with banana-leaf wrapping and filling options including beans, cheese and peppers. This card uses corn husks, an unfilled oil-based masa and its own small-batch quantities. Follow this card for wrapper preparation, yield and timing.

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