Jordanian-style Chipilín Tamalitos

Ingredients

In this Jordanian adaptation of Tamalitos de chipilín, we replace the traditional Guatemalan ingredients like masa harina and pork with Jordanian staples. The chipilín leaves remain the star ingredient, but we incorporate ground lamb instead of pork for a Middle Eastern twist. The spices used are also typical of Jordanian cuisine, such as cumin, coriander, and sumac, which add a distinct flavor profile to the dish. We alse have the original recipe for Tamalitos de chipilín, so you can check it out.

• 2 cups (470ml) cornmeal 2 cups (470ml) cornmeal
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1 cup (235ml) chipilín leaves, finely chopped 1 cup (235ml) chipilín leaves, finely chopped
• 250g ground lamb 250g ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, water, and chicken broth. Mix well until a smooth dough forms. Let it rest for 10 minutes.
2. 2.
   In a separate bowl, mix together the chipilín leaves, ground lamb, onion, garlic, cumin, coriander, sumac, salt, and pepper.
3. 3.
   Take a small portion of the corn dough and flatten it in your palm. Place a spoonful of the lamb mixture in the center and fold the dough over to enclose the filling. Shape it into a small tamalito.
4. 4.
   Heat olive oil in a frying pan over medium heat. Fry the tamalitos until golden brown on both sides, about 3-4 minutes per side.
5. 5.
   Remove the tamalitos from the pan and drain on a paper towel to remove excess oil.
6. 6.
   Serve the Jordanian-style Chipilín Tamalitos warm as an appetizer or main dish.

Treat your ingredients with care...

• Chipilín leaves — Make sure to finely chop the chipilín leaves to evenly distribute their flavor throughout the tamalitos.

Tips & Tricks

• If chipilín leaves are not available, you can substitute with spinach or kale leaves for a similar green color and mild flavor.
• Adjust the spices according to your preference for a milder or spicier taste.
• Serve the tamalitos with a side of yogurt or tahini sauce for a creamy and tangy contrast.

Serving advice

Serve the Jordanian-style Chipilín Tamalitos as an appetizer with a drizzle of tahini sauce or as a main dish accompanied by a fresh salad.

Presentation advice

Arrange the tamalitos on a platter, garnished with a sprinkle of sumac and a few whole chipilín leaves for an attractive presentation.