Chepil Tamales with Pasilla Mixe Salsa
Tamales de Chepil con Salsa de Pasilla Mixe·(tah-MAH-les deh cheh-PEEL kohn SAHL-sah deh pah-SEE-yah MEE-heh)
Tamales en Hoja de Plátano: The Ritual of Wrapping
This is the tamal of the Oaxacan evening, smelling of damp earth after a heavy rain. Unlike the dense, meat-stuffed bricks you might be used to, the tamal de chepil is an exercise in herbal elegance—just masa, rich whipped lard, and a handful of native chepil leaves steamed inside a fragrant banana leaf. Because the tamal is mild and soothing, it demands a salsa of fierce intensity; dark, smoky, and biting. With frozen chepil—often labeled chipilín—easily found in the freezer aisle of your local Latin market, this is a weeknight miracle. No meats to braise, no complex fillings to stew, just the honest ritual of dough, leaf, and steam.
Before you start
Prepare the banana leaves.
Cut the thawed leaves into 10-by-10-inch rectangles, using kitchen shears to remove the tough central fibrous rib.
Toast the leaves.
Pass each leaf rectangle slowly over a medium open flame until its matte surface turns a glossy, vibrant green and becomes pliable.
Ingredients
- fine-grind Masa Harina4 cup
- warm chicken broth3 1/2 cup
- pork lard8 oz
- frozen chipilín6 oz
- fine sea salt2 tsp
- frozen banana leaves1 package
- tomatillos5 med
- garlic2 large cloves
- white onion1/4 med
- dried Ancho chile1 med
- dried Chipotle Meco chiles2 med
- water or chicken broth1/4 cup
Method
- 01
Aerate the lard.
In a large bowl, beat the room-temperature lard on medium-high speed for 10 to 15 minutes until it transforms from dense and yellowish to bright white and airy.
- 02
Hydrate the masa.
Whisk the masa harina with the salt, then gradually knead in the warm chicken broth until it forms a soft dough.
- 03
Combine the masa and fat.
Pinch off handfuls of the masa and beat them into the whipped lard on low speed until the mixture resembles a soft buttercream, splashing in a little more broth if it feels stiff.
- 04
Fold in the identity.
Gently fold the thawed chipilín into the masa with a spatula, ensuring even distribution without over-mixing so the dough doesn't turn entirely green.
- 05
Wrap the tamales.
Spoon about 1/3 cup of the masa onto the center of a prepared banana leaf, fold the top and bottom edges over the center to form a tube, then tuck the sides underneath to seal tightly.
- 06
Steam the tamales.
Arrange the tamales horizontally in a crisscross pattern in a prepared steamer, cover with excess leaves and a damp towel, and steam on medium heat for 60 to 75 minutes.
- 07
Char the salsa aromatics.
Place the tomatillos, unpeeled garlic, and onion wedge in a dry skillet over medium-high heat, turning occasionally until blackened and blistered on all sides, about 10 minutes.
- 08
Toast and hydrate the chiles.
In the same skillet, toast the dried Ancho and Chipotle chiles for 15 to 30 seconds per side until fragrant, then submerge them in a bowl of boiling water for 15 minutes to soften.
- 09
Blend the salsa.
Peel the roasted garlic and transfer to a blender with the tomatillos, onion, softened chiles, 1/4 cup of soaking liquid or broth, and a generous pinch of salt, blending until exceptionally smooth.
Notes
Test the masa.
Drop a tiny dollop of the whipped lard into a glass of cold water; if it floats, it has trapped enough air to make a light, tender tamal, but if it sinks, keep beating.
Substituting the chiles.
True Pasilla Mixe is incredibly rare outside Oaxaca, but blending Ancho for sweetness and Chipotle Meco for smoke perfectly mimics the fiery, leathery profile of the original.
Testing for doneness.
A tamal is ready when you pull it from the steamer, let it sit for five minutes, and the banana leaf peels away cleanly without sticking to the masa.
From Oaxacan Roots.