Authentic home cooking from Guatemala, with US measurements.

Originally published on Cookpad Guatemala as Tamalitos de chipilin estilo guatemalteco

Guatemalan-Style Chipilín Tamalitos

Name: Guatemalan-Style Chipilín Tamalitos
Total time: 7200 s
Yield: 40 pieces
Cuisine: American
Ingredients: 1 package (2 lbs) Maseca corn flour (about 4 cups or 900 grams); 1 bunch fresh chipilín leaves; as needed Chicken bouillon powder,; as needed Salt,; as needed Margarine or pork lard,; 1/4 cup vegetable oil (60 ml); 1 quart warm water (about 1 liter); 6 tomatoes; 1/2 onion; 1/2 bell pepper; Salt, to taste; 1 tablespoon vegetable oil (15 ml); 1/4 cup water (60 ml)

Angelica Lazo @angy1980

Guatemala

I really like tamales, but I don't know how to make them, so this is my first attempt. I started with the simplest ones: chipilín tamalitos in corn husks.

Angelica Lazo @angy1980

Guatemala

I really like tamales, but I don't know how to make them, so this is my first attempt. I started with the simplest ones: chipilín tamalitos in corn husks.

Saved

Ingredients

2 hours

40 pieces

1 package (2 lbs)Maseca corn flour (about 4 cups or 900 grams)
1 bunchfresh chipilín leaves
as neededChicken bouillon powder,
as neededSalt,
as neededMargarine or pork lard,
1/4 cupvegetable oil (60 ml)
1 quartwarm water (about 1 liter)
Simple tomato sauce:
6tomatoes
1/2onion
1/2bell pepper
Salt, to taste
1 tablespoonvegetable oil (15 ml)
1/4 cupwater (60 ml)

Saved

Steps

2 hours

1

Wash the corn husks with warm water and soak them for 10 minutes.
2

Pick the chipilín leaves from the stems and wash them. Set aside.
3

In a large bowl, combine the corn flour, chicken bouillon, salt, oil, and melted margarine or lard. Mix with the warm water until you get a soft, smooth dough—like a thick purée, not too stiff or runny. Once the dough is ready, add the chipilín leaves and mix well with your hands or a wooden spoon. Season to taste.
4

When the dough is ready, start wrapping the tamalitos. Place a little dough on the edge of a corn husk, roll it up, and secure it with a strip of husk.
5

In a large pot, place some corn husks on the bottom, then arrange the tamalitos on top. Add 1 cup of water (240 ml), cover, and cook over heat for 1 hour, making sure the water doesn't dry out. That's it—easy!
6

Now for the tomato sauce:
7

Boil the tomatoes, onion, and bell pepper in a little water. Blend with salt, then cook with a bit of oil until it reaches your desired consistency. Serve this sauce with the tamalitos.

Saved

Cooksnaps

Saved

Angelica Lazo @angy1980

Published in the US on April 14, 2026 14:02

Guatemala

Me encanta preparar postres por lo general los típicos de mi país El Salvador aunque tengo viviendo ya 9 años en Guatemala añoro las comidas de mi tierra

Similar Recipes

More Recipes

Instant dahi wada

chef Nidhi Bole
Whole wheat flour (Aata) Pinwheel cookies(No Oven Recipe)

Nikita Singhal
Fish gravy, 🐟

Kulsoom Bukhari
Meetha Paratha

culinarycubit
Mother’s Day Jam Rollers 🌸

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
MOTHER'S DAY SPECIAL, MOM'S FAV PATISAPTA PITHA (#CA26 #mother's_day'26)

ANANYA BHATTACHARYA
Keto Pizza Waffle

Ryan
Gharaiba

Ryan
Fruit Chutney

Sudipa Gope
Dal Khichdi

Shruti Sriram
Crispy herby roasted potatoes

Adam Jay 2
Fried Bacon & Brussel Sprouts

Chef Mommy Nessa
Granny Erva's Cornbread Dressing

Lena Glass
Oven Roasted Tomato Sauce

Chef Mommy Nessa
Pork Neckbones

Rogena Brown
Pork and beef Kofta

Adam Jay 2
Cripsy samosa

Fatima Usman
Roshogolla'r Payesh or Kheer Rasgulla

Anamika Banerjee
Carrot Leaves Tempura

Aunty Eiko's international cuisine experience
Crispy herby roasted potatoes

Adam Jay 2
Coconut Rolls

Aruna Thapar
🌶🍅🥕🥔Creamy vegetables karahi🥔🥕🍅🌶

Zainab Khan
Moong Daal Halwa

Iqra Farrukh
Japanese milk chocolate bread 🍞🍞🇯🇵

Sheenay Khan
Soft Chapattis 🫓

Bianca Mwale