Baking

Tamalitos de Chipilín

Name: Tamalitos de Chipilín
Total time: 2h
Yield: 12 servings
Cuisine: Guatemala
Ingredients: 1 kg fresh masa; 150g lard; 2 cups chipilín leaves; 1 tsp salt; Cornhusks; Tomato salsa; Crema

Alta Verapaz masa tamales flecked with tender chipilín leaves, steamed in cornhusks and served with tomato salsa and cream.

2h 12 servings Medium

Ingredients

• 1 kg fresh masa
• 150g lard
• 2 cups chipilín leaves
• 1 tsp salt
• Cornhusks
• Tomato salsa
• Crema

Method

Step 1 of 425%

Beat masa with lard and salt until fluffy; fold in chipilín.

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1
Beat masa with lard and salt until fluffy; fold in chipilín.
2
Spoon onto softened husks; fold and tie.
3
Steam 90 min until masa pulls away cleanly.
4
Serve with salsa and crema.