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Tabascan Chipilín Tamales

Name: Tabascan Chipilín Tamales
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 100 g Dried prawns, soaked and chopped; 4 hojas grandes Banana leaves, softened over flame; 500 g Corn masa harina (Maseca) or fresh masa; 150 g Fresh chipilín leaves; 80 g Lard, melted

150 min (60 prep + 90 cook) Medium 12 servings Tabasco, México

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Tabascan tamales made with chipilín-infused corn masa, dried prawns, and banana leaf.

About this recipe

Tabascan Chipilín Tamales are a gem of the cuisine of Tabasco state: corn masa mixed with fresh chipilín leaves - an aromatic tropical legume - and filled with dried prawns or pork, wrapped in banana leaf, and steamed. Chipilín imparts a unique herbal flavour with a faint anise note that has no true substitute. The banana leaf gives the tamale a distinctive smoky aroma. These tamales are flatter and more elongated than those of central Mexico, reflecting the Maya-Chontal tradition of the south-east.

History & Origin

Chipilín (Crotalaria longirostrata) is a leguminous plant native to Mesoamerica that the Maya and Chontal peoples of Tabasco have used for millennia. Its leaves are added to tamales, broths, and beans as a source of vegetable protein and a distinctive herbal flavour. Chipilín tamales are a cultural heritage of Tabasco, prepared for festivals, weddings, and local markets. The combination with dried prawns - abundant along the Tabascan coast - creates a balance of flavours that reflects the tropical geography of the state.

Estimated cost

£15.50

Total cost

£1.29

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

12g

Protein

38g

Carbohydrates

Fat

Fibre

540mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the chipilín and remove the leaves from the stems; use the leaves only. Blanch them in boiling salted water for 2 minutes, drain, and set aside.
💡 Fresh chipilín can be found at Latin American grocery shops, or substituted with a small amount of epazote or hoja santa.
2
Make the dough: mix the masa harina with warm water, melted lard, salt, and baking powder. Knead well for 5 minutes until you have a smooth dough. Add the chopped chipilín leaves and knead until evenly incorporated.
💡 The dough is ready when a small piece floats in a glass of cold water.
3
Soak the dried prawns in hot water for 15 minutes. Drain and chop. Season with chopped garlic, a little oil, and salt.
💡 Tabascan dried prawns are very salty - factor this in when seasoning the dough.
4
Pass the banana leaves over a direct flame for a few seconds on each side to make them pliable without tearing. Cut into rectangles of approximately 30×25 cm.
💡 If you do not have a gas hob, heat the leaves on a dry griddle for 30 seconds per side.
5
Spread an 80–90 g portion of dough in the centre of each banana leaf rectangle to form a 15×10 cm shape. Place a spoonful of prawn filling in the centre. Fold the sides of the leaf to seal the tamal and fold the ends down.
💡 Tabascan tamales are folded lengthways, not in the envelope style typical of central Mexico.
6
Stand the tamales upright in a steamer over boiling water. Cover and steam for 75–90 minutes until the dough peels away cleanly from the leaf.
💡 Keep an eye on the water level during cooking and top up with hot water as needed.