Tamalitos de Chipilin: Herb Tamales in Corn Husks

Tamalitos de chipilin are the simplest tamales in the Guatemalan repertoire, and sometimes the simplest things are the best. No meat, no recado, no complicated sauce. Just corn masa folded with chipilin leaves and fresh cheese, wrapped in corn husks, and steamed until the dough is firm and the herb perfumes every bite.

Chipilin is a plant you either know or you do not. If you grew up in Guatemala, you know it – it grows wild everywhere, and the leaves show up in tamales, soups, and rice. If you did not grow up in Guatemala, chipilin is probably unfamiliar. The flavor is hard to compare to anything else. It is herbal, slightly nutty, with an earthiness that is distinctly Central American.

These tamalitos are street food. In markets across Guatemala, vendors sell them from large steamer baskets, usually served with a dollop of crema and a splash of red tomato salsa. They cost Q3-5 each and make a perfect merienda (snack) between meals. They are also the tamale that children learn to make first – the process is forgiving and the folding is simple.

Ingredients

For the Masa

• 2 lbs (900g) masa de maiz (corn masa)
• 1/2 cup butter or margarine, softened
• 1 cup water or chicken broth
• 1 teaspoon salt
• 1 teaspoon baking powder

For the Filling

• 2 cups fresh chipilin leaves, stems removed (or 1 cup frozen)
• 1 cup queso fresco, crumbled

For Wrapping

• 24 dried corn husks, soaked in hot water for 30 minutes

Step-by-Step Instructions

Step 1: Prepare the corn husks. Soak the dried corn husks in hot water for at least 30 minutes until they are soft and pliable. Separate them gently – some will be large, some small. You can overlap small husks. Drain and pat dry.

Step 2: Prepare the chipilin. Wash the fresh chipilin leaves thoroughly in several changes of water. Remove the stems, keeping only the tender leaves. If using frozen chipilin, thaw completely and squeeze out excess water.

Step 3: Make the masa. In a large bowl, beat the softened butter until light and fluffy, about 3 minutes. Gradually add the corn masa, alternating with splashes of water or broth. Add salt and baking powder. Mix until you have a soft, slightly sticky dough that holds its shape but is easy to spread. The masa should feel lighter than tortilla dough.

Step 4: Add chipilin and cheese. Fold the chipilin leaves and crumbled queso fresco into the masa dough. Mix gently until evenly distributed. Every bite should have green flecks of chipilin.

Step 5: Wrap. Place a softened corn husk flat on your work surface, wide end toward you. Put 2-3 tablespoons of the chipilin masa on the wider end. Roll the husk around the dough to form a cylinder. Fold the narrow (tapered) end up and over. If the husk does not hold its shape, tie with a thin strip of corn husk.

Step 6: Steam. Stand the tamalitos upright (folded end down) in a steamer pot lined with extra corn husks. Add 1 cup of water to the bottom. Cover tightly. Steam over medium heat for 1 hour, checking water level every 20 minutes. The tamalitos are done when the masa is firm and pulls away cleanly from the husk.

Como Lo Hacemos en Guatemala (Local Tips)

The masa should float. Drop a small ball of prepared masa into a glass of cold water. If it floats, the masa has been beaten enough and has the right consistency. If it sinks, keep mixing.

Do not overstuff. Tamalitos de chipilin are small by design – they are a snack, not a meal. Two to three tablespoons of dough per husk is the right amount.

Serve with crema and salsa. The classic accompaniment is a spoonful of crema fresca and some red tomato salsa (salsa roja). The cool crema, acidic salsa, and earthy chipilin create a perfect trio.

You can grow chipilin. If you live in a warm climate (USDA zones 9-11), chipilin grows easily from seed. It is a tropical plant that thrives in heat and produces leaves for months. Growing your own guarantees fresh chipilin whenever you want it.

Find Ingredients in the US

Approximate Nutrition (per tamalito)

More Guatemalan recipes: Chuchitos (Corn Husk Tamales) | Tamales Colorados | Paches (Potato Tamales)

Related: Guatemala Food Guide | Food Prices | Free Things in Guatemala