Ingredients
For 12 small tamalitos
- 16 dried corn husks 12 broad wrappers plus about 4 extra for tying strips and lining; approximately 40 g, size varies; not eaten
- 2 cups masa harina 240 g; nixtamalized corn masa flour, not cornmeal
- 1 3/4 cups warm water 420 ml for the dough, plus up to 2 tablespoons if needed and additional water for soaking and steaming
- 1/4 cup lard 60 g; soft, not hot
- 60 g culinary chipilín leaves about 2 loosely packed cups; fresh, washed and tough stems removed, or frozen, thawed and drained; identified Crotalaria longirostrata leaves only
- 1/2 cup crumbled queso fresco 60 g; made with pasteurized milk
- 3/4 teaspoon fine salt about 4.5 g
Equipment
- 6-quart pot with lid and raised steamer basket Water must remain below the basket.
- Wide heatproof soaking dish For the corn husks.
- Large mixing bowl and sturdy spoon
- Measuring cups, spoons and kitchen scale
- Kitchen tongs
- Instant-read thermometer For reheating leftovers.
Instructions
Soak, wrap and steam
- Rinse the corn husks, then cover with warm water in a wide heatproof dish. Soak for 30 minutes, until flexible. If they float, weight them with a small plate. Drain before wrapping; reserve 12 broad husks and tear the extras into tying strips and pieces for lining the steamer.
- While the husks soak, rinse fresh chipilín and strip away tough stems; drain well. If frozen, thaw in the refrigerator and drain. Beat the soft lard with a sturdy spoon for 2 minutes. Add the masa harina and salt, then work in 1 1/2 cups of the measured warm water. Knead or stir until smooth. Add the remaining 1/4 cup gradually to make a soft, spreadable dough.
- Fold the prepared leaves and crumbled queso fresco evenly through the masa. Rest 5 minutes. If the dough cracks when spread, add up to 2 extra tablespoons of water, 1 tablespoon at a time. It should hold a soft mound on a spoon rather than pour.
- Divide the dough evenly into 12 portions, approximately 70 g each. Place one portion on the smooth side of a wide husk, shaping a compact oblong and leaving space at the sides and narrow end. Fold the sides over the dough, then fold up the narrow end. Tie loosely with a softened husk strip, leaving the broad top open. Do not pack the dough tightly.
- Add water to the pot below the raised steamer basket, following your equipment's fill limit. Line the basket with spare husk pieces. Stand the tamalitos open-end-up, with enough space for steam to circulate; cover. Bring the water to a boil, then maintain steady steam over medium-low heat for 60–75 minutes. Check the water level every 20 minutes and carefully add boiling water below the basket as needed; never let the pot boil dry.
- After 60 minutes, remove one tamalito with tongs and let it cool for 5 minutes before testing. The husk should peel away fairly cleanly and the center should be set, not wet paste. If needed, keep steaming in 10-minute increments. Once done, turn off the heat and rest the batch for 10 minutes with the lid ajar. Open the lid away from your face. Serve warm and remove the husks before eating.
Nutrition
Serving: 1small tamalito (1 of 12)Calories: 135kcalCarbohydrates: 15.8gProtein: 2.8gFat: 6.8gSaturated Fat: 2.7gCholesterol: 8mgSodium: 183mgFiber: 1.5g
Video
Notes
Chipilín: Buy identified culinary Crotalaria longirostrata leaves from a reputable food supplier. Use leaves only, never seeds, roots or unidentified foraged plants. Cook thoroughly. Safety in pregnancy and breastfeeding has not been established; consult your clinician before eating chipilín during those stages.
Timing: The 45-minute preparation allowance includes soaking with other preparation done alongside it. Steam for 60–75 minutes, using the set-center and husk-release cues; allow longer if needed. Rest 10 minutes before serving. If your pot cannot hold 12 without crowding, steam in batches and allow extra time.
Storage: Refrigerate within 2 hours, or within 1 hour above 90°F, in shallow containers at 40°F or below. Use within 3–4 days or freeze for up to 3 months for best quality. Reheat wrapped tamalitos in a steamer until their centers reach 165°F.
Nutrition: Estimated per one of twelve tamalitos using representative masa-harina and queso-fresco labels, lard composition and a chipilín leaf composition table. Excludes husks, salsa, crema and sides. Contains milk. The base recipe includes pork lard and is not vegetarian.
Cost: About US$4.00 for the batch, or US$0.33 each, based on prorated sample US grocery prices for 240 g masa harina, 60 g each of lard, chipilín and queso fresco, about 40 g dried husks and a salt allowance. Excludes tax, delivery, fuel and unused package contents; prices vary.
Video companion: Magali Giron demonstrates chipilín tamalitos in Spanish, including mixing, wrapping and steaming. Her version uses additional oil and bouillon seasonings and allows banana leaves as well as corn husks. Follow this card's measured ingredients and corn-husk method for this batch.
