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1
Soak the Corn Husks
30 Mins
Hot water, ~80°C (175°F)
Put the 12 dried corn husks in a large bowl and cover with hot water. Weigh them down with a plate so they stay submerged and leave them for 30 minutes, until they are soft and bend without cracking. Drain and pat them dry.
Stiff husks tear when you fold them — if a husk still cracks, soak it for 10 minutes more.
Done when: The husks are soft, pliable and tear-resistant when folded.
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2
Make the Masa Dough
15 Mins
Room temperature, ~20°C (68°F)
Mix the 500 g of masa harina, 2 tsp of baking powder and 1 tsp of salt in a large bowl. Pour in the 480 ml of warm water a little at a time, kneading as you go, then work in the 80 g of melted butter until the dough is soft, moist and spreadable, only slightly sticky. A small ball of dough dropped in a glass of water should float — that is the sign the masa is light enough.
Add the water slowly: too much at once makes a slack dough that will not hold its shape in the husk.
Done when: The dough spreads easily with a spoon and a test ball floats in water.
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3
Fold in the Chipilín and Cheese
5 Mins
Room temperature, ~20°C (68°F)
Scatter the 150 g of chopped chipilín leaves and the 150 g of crumbled queso fresco over the masa and fold them in gently until the green leaves and white cheese are evenly distributed. Every spoonful should show green flecks — that is what makes these tamales de chipilin different from plain masa tamales.
Fold, do not beat — overmixing squeezes the air out of the dough and makes the tamales dense.
Done when: Green leaves and cheese are visible in every part of the dough.
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4
Assemble the Tamales
20 Mins
Room temperature, ~20°C (68°F)
Lay a softened husk flat with the wide end towards you. Spread about 115 g of masa (roughly 1/3 cup) in a rectangle in the centre, leaving a border all round. Fold the two long sides over the masa, then fold the narrow top end down and the bottom end up to make a neat parcel. Repeat until you have 12 tamales, using two husks for any that feel thin.
Do not overfill — masa that reaches the edge squeezes out during steaming and glues the parcel shut.
Done when: Each parcel is closed on all sides with the masa fully inside the husk.
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5
Steam Until the Masa Sets
90 Mins
Boiling water, 100°C (212°F)
Line the bottom of a large steamer or pot with spare husks or a folded cloth and add water to just below the steamer rack. Stand the tamales upright, open ends up, packing them snugly so they hold each other up. Cover with more husks or a cloth, put the lid on and steam over a steady boil for 90 minutes, topping up with boiling water if the pot runs low.
Keep the water below the rack — tamales sitting in water turn soggy. Check the water level every 30 minutes.
Done when: The masa pulls cleanly away from the husk and feels firm, not sticky, when pressed.
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6
Rest, Unwrap & Serve
10 Mins
Serve warm, above 60°C (140°F)
Lift the tamales out and rest them for 10 minutes so the masa firms up and the flavours settle. Serve two tamales per person, still in their husks, with curtido and a mild tomato salsa on the side. Each person unwraps their own tamal at the table.
Open one tamal first to check the masa has set firmly before serving the rest.
Done when: The tamal holds its shape when unwrapped and the masa is tender and flecked green throughout.
auto_awesome Finishing Touches & Plating
Serve the tamales warm in their husks with curtido and salsa on the side. Open one tamal to check the masa has set firmly before serving the rest.
El Salvador
1h 15m
