Ingredients
Tamales
- 12 large dried corn husks plus a few extra for lining and patching; not eaten
- 2 cups masa harina 240 g; nixtamalized corn flour for tamales, not cornmeal
- 1 cup chipilín leaves 50 g, thawed if frozen, well drained and coarsely chopped; food-grade leaves only, stems removed
- 0.25 cup neutral vegetable oil 60 ml
- 0.75 tsp fine salt
- 1.5 cups warm water 360 ml, plus up to 1/2 cup (120 ml) more as needed; additional water for soaking and steaming
Equipment
- Large bowl for soaking husks; use a small plate to hold them under water
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula
- Large pot with steamer insert and fitted lid tall enough for upright tamales
- Tongs
Instructions
Prepare and steam
- Rinse the corn husks and soak them in warm water for 30 minutes, using a small plate to keep them submerged, until pliable. Drain them before filling.
- Mix the masa harina and salt in a large bowl. Stir in the oil and 1 1/2 cups warm water, then fold in the drained chipilín. Rest 10 minutes. Add the remaining water a tablespoon at a time only as needed to make a soft, spreadable dough that holds its shape without dry cracks.
- Pour water into the steamer pot to just below the insert. Line the insert with spare husks and bring the water to a simmer. Keep the water below the tamales.
- Divide the dough into 12 portions. Spread each portion over the wide end of a drained husk in a rectangle about 3 by 4 inches, leaving the edges clear. Fold the long sides over the masa, then fold the narrow end up; leave the top open. Patch torn husks with a second husk.
- Stand the tamales upright, folded ends down, in the insert with a little room for steam to circulate. Cover with spare husks and the fitted lid. Steam at a steady simmer for 60–75 minutes, checking the water level carefully and adding hot water down the side of the pot as needed. Do not let the pot boil dry.
- Remove one tamal with tongs and let it stand 5 minutes before opening. The masa should feel set and pull away from the husk rather than smear like raw dough. If needed, steam the batch another 10–15 minutes and check again. Rest the finished tamales off the heat for 10 minutes before serving; discard the husks.
Notes
Use chipilín sold for cooking by a trusted grocer; do not substitute an unidentified wild plant. This version uses oil and corn husks, and leaves the masa unfilled. Cooking time depends on tamale size and steam circulation. Corn husks are wrappers, not food. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C); use within 3–4 days and reheat the centers to 165°F (74°C).