TamalesMediumFree

Chipilin Tamales

Name: Chipilin Tamales
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 1 kg Masa de maíz; 300 g Hojas de chipilín frescas; 250 g Manteca de cerdo; 500 ml Caldo de pollo; 12 Hojas de plátano; 1 tbsp Sal; 1 tsp Polvo para hornear

150 min (60 prep + 90 cook) Medium 12 servings Chiapas

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

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

£15.00

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

10g

Protein

36g

Carbohydrates

16g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Lava las hojas de chipilín, retira los tallos gruesos y pica finamente. Reserva.
2
Bate la manteca de cerdo con una batidora o a mano durante 5 minutos hasta que esté esponjosa y blanquecina. Añade el polvo para hornear y la sal.
💡 La manteca está lista cuando un trocito flota en un vaso de agua.
3
Incorpora la masa de maíz poco a poco a la manteca batida, alternando con el caldo de pollo tibio, hasta obtener una masa suave y untable.
4
Mezcla el chipilín picado con la masa hasta que quede distribuido uniformemente. La masa debe tener un tono verdoso.
5
Corta las hojas de plátano en rectángulos de unos 25 cm. Coloca una porción generosa de masa en el centro de cada hoja y envuelve formando un paquete rectangular. Amarra con tiras de la misma hoja.
6
Coloca los tamales en una vaporera con agua en el fondo, parados y bien acomodados. Cubre con más hojas de plátano y una tapa. Cocina al vapor durante 1 hora y media a fuego medio.
💡 Los tamales están listos cuando la masa se despega fácilmente de la hoja.