Tamales de Chipilín Recipe

Name: Tamales de Chipilín Recipe
Ingredients: 4½ lb. fresh corn masa; 1 cup room-temperature chicken or vegetable stock, plus more as needed; 3 large bunches (24 oz.) fresh chipilín leaves, or 18 oz. frozen; 2 lb. frozen banana leaves, thawed, cut into 13-in. squares or 30 medium corn husks, soaked 1 hour and drained; 2 tsp. kosher salt; Queso fresco, crumbled; Mexican-style crema, or sour cream; 5 small tomatoes (1¼ lb.); 1 peeled and quartered medium white onion (8 oz.); 1 Tbsp. thyme leaves or cilantro; 1 garlic clove; Kosher salt; 1 cup of vegetable oil

www.saveur.com

Salsa-filled tamales, wrapped in corn husks or banana leaves, are studded with verdant chipilín leaves and steamed to supple perfection.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

4½ lb. fresh corn masa
1 cup room-temperature chicken or vegetable stock, plus more as needed
3 large bunches (24 oz.) fresh chipilín leaves, or 18 oz. frozen
2 lb. frozen banana leaves, thawed, cut into 13-in. squares or 30 medium corn husks, soaked 1 hour and drained
2 tsp. kosher salt
Queso fresco, crumbled
Mexican-style crema, or sour cream
5 small tomatoes (1¼ lb.)
1 peeled and quartered medium white onion (8 oz.)
1 Tbsp. thyme leaves or cilantro
1 garlic clove
Kosher salt
1 cup of vegetable oil