Receta Tamalitos De Chipilin Guatemala

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber while cornmeal is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often cheaper.

chicken broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is healthier and water with seasoning is a budget-friendly alternative.

Remove stems from chipilin leaves and rinse them well.

Let the chipilin leaves drain.

In a mixing bowl, combine 4 cups of masa harina, 3 cups of water, and 1 cup of chicken broth.

Add 1 cup of vegetable oil and 1 cup of butter to the mixture.

Mix well using a spatula or your hands.

Add 2 cups of cheese (feta) gradually, mixing well.

Add 1 teaspoon of salt to the mixture.

Incorporate 1 cup of drained chipilin leaves into the dough and mix thoroughly.

If the dough is too dry, add more water gradually until it can form a ball.

Take the soaked corn husks and drain them.

Form a ball of dough and wrap it in a corn husk.

If desired, tie the tamalitos with strips of corn husk or use aluminum foil if husks are difficult to manage.

Place the wrapped tamalitos in a steamer with water filled to the edge.

Cover the tamalitos with a plastic bag and steam over medium heat for 1 hour, checking every 20 minutes to ensure there is enough water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens