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1
Soak the corn husks in warm water until fully pliable and no longer brittle. Drain and pat lightly. The husk should fold without cracking.
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2
Strip the chipilín leaves from their stems. Discard all stems. The leaves go in whole — do not blend or chop. Set aside.
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3
Work the masa in a bowl. Add the crema and salt. Mix until the fat is fully absorbed and the dough holds a clean shape when pressed — slightly stiffer than standard tamale masa. The chipilín will contribute additional moisture during steaming, so the masa must begin firm.
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4
Fold the whole chipilín leaves through the masa by hand. This is where the dish lives or dies: the leaves must remain whole and distributed evenly — not pulped into the dough. Each tamalito should carry visible leaf pieces throughout. The masa will show flecks of green against pale corn.
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5
Place a soaked husk flat. Spread a palm-sized portion of masa (roughly 60–70 g) across the centre, leaving a border of husk clear on all sides. Do not add any filling. Fold the long sides of the husk over the masa, then fold up the narrow end. The parcel should feel compact but not compressed.
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6
Arrange the tamalitos upright or on their sides in a steamer basket over simmering — not boiling — water. Cover tightly. Steam at a steady, moderate temperature. Small tamalitos are done when the masa pulls cleanly away from the husk without sticking, and the surface is set and matte rather than wet.
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7
Rest the tamalitos in their husks for five minutes off the heat before serving. The interior should be cohesive and tender, with a mild corn fragrance and a fresh, faintly bitter herbal note from the chipilín. Serve with black beans and crema.