DISHORA / RECIPES
Chipilín tamales
Tender masa, leafy flavor
and little pockets of cheese.
Makes 12 small tamalitos.
Next: ingredients.
DISHORA / RECIPES
Ingredients for 12
16 dried corn husks (12 + extras)
2 cups masa harina (240 g)
1¾ cups warm water (420 ml)*
¼ cup soft lard (60 g)
60 g culinary chipilín leaves**
½ cup queso fresco (60 g)
¾ tsp fine salt (4.5 g)
*Plus up to 2 tbsp for dough;
extra water for soaking/steaming.
**Fresh, washed and stemmed,
or frozen, thawed and drained.
Use pasteurized-milk cheese.
Culinary leaves only, never seeds.
DISHORA / RECIPES
Set out your tools
6-quart pot, lid and raised
steamer basket
Wide heatproof soaking dish
Large bowl and sturdy spoon
Measuring cups and spoons
Kitchen scale and tongs
Thermometer for reheating
DISHORA / RECIPES
First, soften the husks
Rinse the husks and cover with
warm water in a wide dish.
Soak 30 minutes until flexible;
weight with a plate if floating.
Drain. Save 12 broad wrappers;
tear extras for ties and lining.
Visit the recipe for all instructions.