Guatemalan Chipilín Tamalitos

Ingredients

• 2 cups (400g) masa harina (corn flour) 2 cups (400g) masa harina (corn flour)
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 cup (235ml) chicken or vegetable broth 1 cup (235ml) chicken or vegetable broth
• 1 cup (150g) chipilín leaves, washed and finely chopped 1 cup (150g) chipilín leaves, washed and finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Corn husks, soaked in warm water for 1 hour Corn husks, soaked in warm water for 1 hour

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, warm water, and broth. Mix well until a smooth dough forms.
2. 2.
   In a separate pan, sauté the chopped onion and minced garlic until translucent.
3. 3.
   Add the chopped chipilín leaves to the pan and cook for an additional 2 minutes.
4. 4.
   Remove the pan from heat and let the mixture cool slightly.
5. 5.
   Add the cooked chipilín mixture, salt, cumin, oregano, and black pepper to the masa dough. Mix well to incorporate all the ingredients.
6. 6.
   Drain the corn husks and pat them dry. Take a corn husk and spread a thin layer of the masa mixture onto the center of the husk.
7. 7.
   Fold the sides of the husk towards the center, enclosing the masa mixture. Fold the bottom of the husk upwards and secure with a strip of corn husk.
8. 8.
   Repeat the process with the remaining husks and masa mixture.
9. 9.
   Place the tamalitos in a steamer basket and steam for about 45 minutes to 1 hour, or until the tamalitos are firm and cooked through.
10. 10.
    Remove from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Chipilín leaves — If you cannot find fresh chipilín leaves, you can use frozen chipilín or substitute with spinach or Swiss chard leaves. Make sure to blanch the leaves before chopping and adding them to the tamalitos.

Tips & Tricks

• To enhance the flavor, you can add a tablespoon of tomato paste to the chipilín mixture.
• Serve the tamalitos with a side of salsa and sliced avocado for a complete meal.
• If you prefer a spicier version, add a finely chopped jalapeño or serrano pepper to the chipilín mixture.
• Leftover tamalitos can be refrigerated and reheated in a steamer or microwave.
• For a festive touch, garnish the tamalitos with a sprinkle of chopped fresh cilantro before serving.

Serving advice

Serve the Guatemalan Chipilín Tamalitos warm as a side dish or as a main course accompanied by salsa, avocado slices, and a fresh green salad.

Presentation advice

Arrange the tamalitos on a platter, neatly folded and secured with the corn husk strips. Garnish with a sprig of fresh cilantro for an attractive presentation.