TamalesHardFree

Swiss Chard Tamales (Michoacán-Style)

Name: Swiss Chard Tamales (Michoacán-Style)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 30 leaves Dried corn husks; 2 Serrano chillies; 400 g Swiss chard; 150 g Pork lard; 150 g Fresh cheese; 500 g Tamale masa flour; 350 ml Chicken stock; 0.5 Onion; 1 clove Garlic

150 min (60 prep + 90 cook) Hard 8 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Michoacán corn masa tamales filled with Swiss chard, chilli and fresh cheese.

About this recipe

Michoacán-style corn masa tamales with Swiss chard sautéed with chilli and fresh cheese, wrapped in corn husks. A delicious vegetarian version of the traditional tamal.

History & Origin

Tamales are one of Mexico's oldest foods, with a history spanning over 8,000 years. Mesoamerican peoples created tamales as a practical way to transport and preserve food, wrapped in corn husks, banana leaves or hoja santa. Hundreds of tamale varieties exist across Mexico, each region with its own traditions, ingredients and techniques. Michoacán is particularly famous for the richness and diversity of its tamales. The state produces beef, pork, chicken, rajas, sweet and uchepo tamales (made with fresh sweet corn). Swiss chard tamales belong to the vegetable tamale tradition, especially popular during Lent and among communities with vegetarian preferences or simply as an economical variant. Swiss chard was introduced to Mexico during the colonial era but quickly integrated into local cuisine, especially in cooler climate regions where it grows abundantly. In Michoacán, chard is used in tamales, soups, stews and as an accompaniment. Its soft texture and slightly bitter flavour contrasts perfectly with corn masa and fresh cheese. The tamale tradition in Mexico is so deeply rooted that there is a specific festival, Día de la Candelaria on 2nd February, where tamale consumption is central. Tamales are made in families or communities, in large quantities, and sharing them is an act of love and belonging.

Estimated cost

£6.00

Total cost

£0.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

Protein

44g

Carbohydrates

10g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 30 dried corn husks in hot water for 30 minutes until pliable. Drain and pat dry with a cloth.
2
For the masa: beat 150g pork or vegetable lard until fluffy and white. Gradually add 500g tamale masa flour alternating with 300-350ml warm stock. Season with 1 teaspoon salt and 1 teaspoon baking powder. The masa should float in water.
💡 If a small ball of masa floats in water, it is ready. If not, add more lard.
3
For the filling: wash and roughly chop 400g Swiss chard (including stalks). Sauté in 2 tablespoons oil with 1/4 chopped onion, 1 garlic clove and 2 chopped serrano or jalapeño chillies. Season. Cool then mix with 150g crumbled fresh cheese.
4
Spread 2-3 tablespoons of masa on the wide part of each corn husk, leaving a free border. Place 1 tablespoon of chard filling in the centre. Close the husk by folding in the sides and the pointed end upward.
💡 The masa layer should be an even 5-7mm thick.
5
Place tamales vertically in a large steamer with the fold facing down and the open end upward. Cover with more corn husks and a cloth to retain steam. Steam over medium heat 75-90 minutes.
💡 Tamales are ready when the masa comes away cleanly from the husk.
6
Serve hot with green or red salsa, soured cream and fresh cheese. Refrigerate for up to 5 days and reheat by steaming.