Tamalitos De Chipilin Y Loroco Recipe

Soak corn husks in warm water for at least 30 minutes until pliable. Rinse to remove any dust and drain on a towel so they are ready to use.

Sauté aromatics

Heat 1 tablespoon oil in a skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add loroco and chipilín

Add the chopped loroco and chopped chipilín leaves to the skillet. Sauté 2–3 minutes until herbs wilt and excess moisture cooks off. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and let cool slightly.

Taste and adjust seasoning. Drain any large excess liquid from the herb mixture before folding into the masa so the dough remains spreadable rather than soggy.

In a large mixing bowl, beat the lard or shortening with a hand mixer or wooden spoon until light and fluffy, about 2–3 minutes. This aerates the fat and makes the tamalitos tender.

In a separate bowl combine masa harina, baking powder, and 2 teaspoons salt. Gradually add warm broth while stirring until a soft, spreadable dough forms. The dough should be soft but hold its shape; if too dry add up to 1/4 cup extra broth.

Fold the masa dough into the whipped lard a little at a time, beating or stirring until well combined and slightly fluffy. The finished masa should have a spreadable, slightly sticky consistency for spreading on husks.

Reserve about 1/4 cup of the cooked herb mixture to use as garnish inside each tamalito (optional). Fold the remaining cooled herb mixture into the masa until evenly distributed. Taste and adjust salt if needed.

Lay a soaked corn husk flat with the smoother side down and the narrow end pointing toward you. Spread about 3 tablespoons (adjust to size) of masa mixture into a 3x4 inch rectangle in the center of the husk, leaving a 1/2 inch border on all sides.

If using, place a small spoonful (about 1 teaspoon) of the reserved herb mixture in the center of the masa rectangle for a concentrated filling. Do not overfill.

Fold the long sides of the husk over the masa to enclose the filling, then fold the bottom up. You may tie with thin strips of husk or leave folded. Repeat with remaining husks and masa. This recipe yields about 18–20 small tamalitos depending on size.

Prepare a steamer pot with a rack and bring several cups of water to a simmer. Place a layer of soaked husks on the rack to prevent sticking, then arrange tamalitos seam-side down in a single layer (they can be close but avoid heavy stacking).

Cover and steam over medium-low simmer for 45–55 minutes, checking water level occasionally and adding more hot water if needed. To test doneness, remove one tamalito and let cool slightly; the masa should be firm, pull away from the husk cleanly, and not taste raw.

When done, turn off heat and let tamalitos rest in the closed steamer for 10 minutes to set. Remove and let cool slightly before serving.

Serve tamalitos warm directly in the husk. They pair well with curtido, salsa roja, crema, or a light salad. Leftovers can be refrigerated up to 4 days or frozen up to 2 months; reheat by steaming or microwaving wrapped in a damp paper towel.