Guatemalan Tamalitos de Chipilin Recipe
Tamalitos de Chipilín is a traditional Guatemalan dish made from seasoned corn masa mixed with chipilín leaves, wrapped in corn husks, and steamed to perfection.
Ingredients
- Masa harina (or cornflour) – 2 cups
- Chipilin leaves – 1 ½ cup
- Margarine – ½ cup
- Water – ¾ cup
- Salt – 1 tsp
- Corn husks to wrap
Instructions
- Add the corn meal, chipilin leaves, margarine and salt into a big bowl.
- Add the water slowly and mix the ingredients thoroughly. A dough will begin form. Be careful not to add too much water. If the dough becomes too watery, add more corn flour to thicken it.
- Soak the corn husks in hot water (not boiling) for about a half hour so that they become soft and easier to work with. Drain after the half hour.
- Open one of the husks so that it lies flat. The husk resembles a paper fan. The narrowest end is the bottom. Using a big spoon, spread the dough in the center of the husk, leaving space at the edges.
- Fold the side edges in, then fold the bottom up. Tie the top tightly with a strip of corn husk. Repeat until you have used up all your dough.
- In a deep steamer or pot with a steamer basket place 3 corn husks at the bottom and arrange the tamales with the tied end facing up.
- Add water to the bottom of the pot. Do not cover the tamales with the water.
- Cover with a lid and set over medium heat. Steam the tamales for one hour, adding water as needed.
- Drain out the water and serve warm.
Nutrition
Calories: 255kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 3gTrans Fat: 2gSodium: 360mgFiber: 3gSugar: 1g
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