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Tamales flavored with fragrant chipilín leaves, a beloved herb from southern Mexico. This vegetarian family specialty showcases a uniquely Chiapanecan flavor in a tender, steamed package.
Soak dried corn husks in hot water for at least 30 minutes until pliable, then drain and pat dry.
In a large bowl, beat vegetable shortening with salt and baking powder until light and fluffy, about 3 minutes.
Gradually mix in masa harina, alternating with small amounts of vegetable broth, beating until a soft, slightly sticky dough forms.
Fold chipilín leaves and fresh corn kernels evenly into the masa; ensure distribution for every tamal.
Lay out a corn husk, spread about 1/3 cup of masa mixture into the center, fold sides and bottom to enclose the filling, and repeat until all dough is used.
Arrange tamales in a single upright layer in a steamer, cover with remaining husks, steam over medium-high heat for 75–90 minutes, checking water level occasionally, until the masa pulls cleanly from the husk.
Let tamales rest for 10 minutes before serving to allow them to firm up.
