Chiapas Chipilín Herb Tamales

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Bright green tamales from the highlands of Chiapas, where chipilín leaves are folded directly into the masa for a peppery, herbaceous flavor. Steamed in corn husks with a savory chicken and cheese filling, these tamales showcase one of southern Mexico's most distinctive wild greens.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 2 gSugar
• 18 gProtein
• 620 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the chipilín masa

• 3 cups masa harina (or 4 cups fresh nixtamal masa)
• 1 1/2 cups warm chicken broth, plus more as needed
• 3/4 cup pork lard or vegetable shortening
• 1 teaspoon baking powder
• 1 1/2 teaspoons fine sea salt
• 4 oz fresh chipilín leaves, stems removed (about 3 cups packed; substitute watercress plus 1 tsp dried epazote)
• 1 small garlic clove
• 1/4 cup chopped white onion

For the chicken-cheese filling

• 1 1/2 cups shredded cooked chicken thigh
• 1 cup crumbled queso fresco or Chiapas queso doble crema
• 1 small pickled jalapeño, finely minced
• 1/4 teaspoon freshly ground black pepper

For wrapping and steaming

• 18–24 dried corn husks
• A handful of extra dried husks to line the steamer top
• 3–4 cups water for the steamer pot
• A clean cotton kitchen towel

Directions

1. Soak the dried corn husks in hot water for 30 minutes until pliable; drain and pat dry. Reserve a few narrower husks, torn into thin strips, for tying if needed.
2. Bring a small pot of salted water to a boil and blanch the chipilín leaves for 60 seconds. Drain, squeeze out excess water, and transfer to a blender with the garlic, onion, and 1/4 cup of the warm broth. Blend until you have a smooth, bright green purée.
3. In a large bowl, beat the lard with a wooden spoon or stand mixer for about 5 minutes until pale and fluffy. Add the masa harina, baking powder, and salt alternately with the remaining warm broth, beating continuously to form a soft, spreadable dough.
4. Pour the chipilín purée into the masa and beat for another 3–4 minutes, adding more warm broth by the tablespoon if the dough feels stiff. The finished masa should drop from a spoon in thick ribbons; test by dropping 1 teaspoon into a cup of cold water — if it floats, it is ready.
5. Mix the shredded chicken with the queso fresco, jalapeño, and black pepper in a small bowl to combine and set aside.
6. Lay a soaked corn husk flat, smooth side up, with the narrow end toward you. Spread about 1/3 cup of the green masa across the upper two-thirds of the husk, leaving the bottom third and a 1/2-inch border clean.
7. Spoon about 1 1/2 tablespoons of the chicken-cheese filling down the center of the masa. Fold the long sides of the husk over the filling so they overlap, then fold up the bottom end to create a tight rectangular packet.
8. Stand the tamales upright in a steamer basket with the open end facing up, packing them snugly so they hold their shape. Cover the top with extra husks, then the kitchen towel, then the lid.
9. Steam over gently simmering water for 70–80 minutes, checking the water level every 20 minutes and adding more boiling water as needed. The tamales are done when the masa pulls cleanly away from the husk and feels firm.
10. Let the tamales rest in the steamer, covered, for 10 minutes before serving. Serve warm with café de olla or a simple tomato-habanero salsa on the side.

Cook’s Notes

• Fresh chipilín is sold at Latin markets in California, Texas, and the Southwest, often frozen in 1-pound bags; frozen leaves work just as well and need no thawing before blending.
• If you cannot find chipilín, substitute 3 oz baby watercress plus 1 teaspoon dried epazote and a small handful of parsley for a similar grassy, mildly peppery profile.
• The masa float test is essential: a properly aerated masa ensures a tender, fluffy tamale rather than a dense brick.
• Always start steaming with already-boiling water in the pot, and never let the water touch the husks — direct contact will make the masa gummy.
• Leftover tamales freeze beautifully in their husks for up to 3 months; re-steam (never microwave from frozen) for 20 minutes until hot through.

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