Tamalitos de chipilín are small Guatemalan tamales made of corn masa mixed with chipilín, an herb with a distinctive flavor, wrapped in corn husk or leaf.
They’re one of the simplest and most widely eaten tamalitos in Guatemala, valued for their distinctive herbal flavor and relatively quick preparation.
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Guatemalan Chipilín Tamales
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 pieces
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 1 kg of corn masa (about 2.2 lb)
- 2 cups of chipilín leaves, chopped
- 1/2 cup of lard
- 1 cup of chicken broth or water
- to taste of salt
- 12 of corn husks or leaves, for wrapping
Instructions
- Make the masa, mix the corn masa with the melted lard and the broth or water, until smooth.
- Add the chipilín, add the chopped chipilín leaves to the masa and mix well to distribute evenly.
- Season, add salt to taste and mix again.
- Prepare the husks, soak the corn husks in hot water until pliable.
- Assemble the tamalitos, place a portion of masa in the center of each husk and wrap into a small packet.
- Steam, steam the tamalitos for 45 to 60 minutes, until the masa is firm and easily pulls away from the husk.
- Serve, serve hot, inside the same husk.
Tips for getting it right
- The chipilín should be finely chopped so it distributes well through the masa.
- If fresh chipilín isn’t available, dried chipilín can be used, adjusting the amount based on its intensity.
- Soaking the corn husks well makes them more pliable and keeps them from tearing while wrapping.
- The tamalitos are ready when the masa easily pulls away from the husk without sticking.
Traditional variations
- It’s one of the simplest and most popular tamalitos in everyday Guatemalan cooking.
- Some families add a small piece of cheese inside each tamalito.
How to serve
Tamalitos de chipilín are served hot, inside the same husk, as a side dish or light meal.
They’re a classic of everyday Guatemalan cooking, widely eaten at breakfast or as a snack.
Recommended sides
- Beans
- Fresh cheese
Did you know?
Chipilín is an herb with a distinctive flavor widely used in Guatemalan cuisine, both in tamalitos and other preparations.
These tamalitos are among the quickest to prepare within the wide variety of Guatemalan tamales.
Frequently Asked Questions
They're small Guatemalan tamales made of corn masa mixed with chipilín, wrapped in corn husk or leaf.
It's an herb with a distinctive flavor widely used in Guatemalan cuisine, added chopped to the masa of these tamalitos.
Yes, if fresh isn't available, dried chipilín can be used, adjusting the amount based on its flavor intensity.
The tamalitos are ready when the masa easily pulls away from the husk without sticking.
