TamalesHardFree

Holy Leaf Tamales (Tamales de Hoja Santa)

Name: Holy Leaf Tamales (Tamales de Hoja Santa)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 500 g Nixtamalised corn masa; 300 g Tomatillos; 200 g Pork lard; 2 Serrano chilli; 2 cloves Garlic; 16 hojas grandes Holy leaf (hierba santa); 2 Chicken breasts

150 min (60 prep + 90 cook) Hard 8 servings Veracruz/Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Holy leaf tamales with aromatic masa and chicken in green salsa.

About this recipe

Tamales wrapped in holy leaf (hierba santa), filled with aromatic masa and green salsa chicken. A speciality of Veracruz and Oaxaca with a unique anise-like aroma.

History & Origin

Holy leaf tamales are a culinary gem from the regions of Veracruz and Oaxaca, where holy leaf (Piper auritum) grows wild and has been used in local cooking since pre-Hispanic times. Also known as hierba santa, acuyo or tlanepa, this plant has large heart-shaped leaves with a unique anise and mint aroma that has no substitute in Mexican cookery. The Totonac and Zapotec peoples knew the aromatic power of holy leaf long before the Spanish conquest, using it not only to wrap food but also for its medicinal properties. In Veracruz, these tamales are called "tamales de cambray" in some areas, while in Oaxaca they are known as tamales de hierba santa. What makes these tamales unique is that the holy leaf acts on two dimensions: it wraps the tamal from the outside, imparting its aroma during steaming, and is also incorporated into the ground masa, perfuming the tamal from within. The result is a tamal with an aroma and flavour impossible to achieve with any other herb. The traditional filling varies by region: in Veracruz, chicken stewed in green salsa with chillies and tomatillos is used, while in Oaxaca black or yellow mole is preferred. Today, holy leaf tamales are considered among Mexico's most sophisticated tamales, cherished by chefs and food lovers who recognise the aromatic complexity of hierba santa.

Estimated cost

£10.50

Total cost

£1.31

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

14g

Protein

38g

Carbohydrates

12g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
For the chicken: cook 2 chicken breasts in water with onion, garlic and salt for 25 minutes. Reserve the stock. Shred the chicken and set aside.
💡 The chicken stock is used for the masa; do not discard it.
2
For the green salsa: roast 300g tomatillos, 2 serrano chillies and 1 garlic clove. Blend with 4 small holy leaves and salt. Fry the salsa in oil for 5 minutes. Add the shredded chicken and cook 10 minutes.
💡 The salsa should be thick so the filling does not make the masa soggy.
3
For the masa: beat 200g pork lard until fluffy. Add 500g nixtamalised masa, 2 finely ground holy leaves, salt and warm stock little by little until you get a soft masa that floats in water. Taste for salt.
💡 The float test: the masa is ready when a small ball floats in water.
4
Clean 16 large holy leaves and remove the thick central stem. Spread masa over each leaf, place a tablespoon of chicken filling in green salsa, fold the sides of the leaf then the end.
💡 Do not put too much masa; it should be a 1cm layer.
5
Arrange tamales in a steamer opening side up. Cover with remaining leaves or a cloth. Steam 75-90 minutes until the masa peels away from the leaf easily.
💡 Check the steamer water every 30 minutes to ensure it does not dry out.