mexican

Chiapas Style Chipilin Tamal in a Bowl with Black Beans and Salsa

This steamed dish pairs chipilin leaves, chopped with cooked black beans, salsa roja and masa harina. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

7 g Carbohydrates

61 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

3g masa harina 11 kcal
3g warm water 0 kcal
7.3 tsp (37g) vegetable oil 327 kcal
1.83 tsp (4g) salt 0 kcal
2g chipilin leaves, chopped (or spinach) 0 kcal
3g cooked black beans 4 kcal
0.91 tsp (2g) ground cumin 8 kcal
1g salsa roja 0 kcal
104g queso fresco, crumbled 311 kcal

Cooking instructions

masa harinawarm watervegetable oilsalt
Whisk masa harina with warm water and salt until smooth, then stir in oil to make a thick batter.
chipilin leaves
Fold in chopped chipilin (or spinach).
masa harina
Steam the masa in a heatproof bowl set in a steamer (or covered pot with a rack) for 20-25 minutes until firm and cooked through.
warm watercooked black beansground cumin
Warm black beans with cumin in a small pan; add a splash of water if needed.
masa harinacooked black beanssalsa rojaqueso fresco
Serve the steamed herb masa topped with beans, salsa, and crumbled queso fresco.