Chiapas-style tamales made with chipilin-infused corn masa in banana leaves.
About this recipe
Chipilin tamales are a culinary treasure from the state of Chiapas, made with corn masa enriched with chipilin leaves, a wild plant with an herbaceous and slightly bitter flavour that grows in southeastern Mexico. The masa is mixed with whipped lard until fluffy, wrapped in banana leaves - not corn husks as in other regions - and steamed for about ninety minutes. The result is a vivid green tamal, aromatic and uniquely flavoured. They are traditionally served with tomato salsa or enjoyed on their own, fresh from the steamer. Their soft texture and unmistakable aroma set them apart from every other tamal in the Mexican repertoire.
History & Origin
Chipilin (Crotalaria longirostrata) is a wild legume that has been part of the Mesoamerican diet since pre-Hispanic times. The Zoque and Tzotzil peoples of Chiapas were already using it long before the Spanish arrival, in tamales as well as soups and stews. The word chipilin comes from Nahuatl and is associated with childhood sadness ("chipil" means a clingy, tearful child), because according to folk tradition, mothers would give chipilin to children to calm them. These tamales represent milpa cooking at its finest: corn and the wild herbs that grow alongside it are combined in a single dish. In Chiapas they are prepared especially for patron saint festivals, weddings, and family celebrations. Every family has their own recipe, varying the proportion of chipilin, the type of lard, and even the size of the tamal. In neighbouring Tabasco, a similar version is made with a more liquid masa.
Estimated cost
$27.41
Total cost
$2.28
Per serving
* Approximate prices based on Australian supermarkets
Nutritional information per serving
320
Calories
10g
Protein
36g
Carbohydrates
16g
Fat
4g
Fibre
520mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash the chipilín leaves, remove the thick stalks and chop finely. Set aside.
- 2
Beat the pork lard with a mixer or by hand for 5 minutes until fluffy and whitish. Add the baking powder and salt.
💡 The lard is ready when a small piece floats in a glass of water.
- 3
Gradually work the masa (corn dough) into the beaten lard, alternating with the warm chicken stock, until you have a soft, spreadable dough.
- 4
Mix the chopped chipilín into the dough until evenly distributed. The dough should have a greenish tinge.
- 5
Cut the banana leaves into rectangles of about 25 cm. Place a generous portion of dough in the centre of each leaf and wrap to form a rectangular parcel. Tie with strips of the same leaf.
- 6
Stand the tamales upright and snugly packed in a steamer with water in the bottom. Cover with more banana leaves and a lid. Steam for 1 and a half hours over a medium heat.
💡 The tamales are ready when the dough comes away easily from the leaf.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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