• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Mexican » Grape Leaf Tamales

Grape Leaf Tamales

By Hank Shaw on July 2, 2020 - 11 Comments

Jump to Recipe Pin Recipe Comment
4.80 from 5 votes
Print Friendly, PDF & Email
Grape leaf tamales on a plate with some white wine and limes.
Photo by Holly A. Heyser

Not sure exactly how the idea to make grape leaf tamales entered into my head. Maybe it was while making traditional stuffed grape leaves, maybe while making traditional tamales.

Maybe it came to me in a fevered dream after drinking too much mezcal? No se. But I do know that after the notion wormed its way into my head, I did a very thorough internet search in English and Spanish, and then checked my library of Mexican cookbooks, also in English and Spanish, and found no hay nada sobre esta cosa.

Lord knows there has to be someone, likely in Baja California’s Valle de Guadaloupe, which is their wine country, who has done this. But maybe not?

Bottom line is, whether grape leaf tamales are my invention or not, they are damn good. Little morsels of awesome, perfect for a dinner party as an appetizer, or as a snack anytime.

Obviously the inspiration is the traditional Mediterranean dolma or stuffed grape leaf. Those are normally stuffed with rice or ground meat. This version is  stuffed with a very rich, herby masa. And since they are so small, you have to be careful about what to stuff them with, if anything.

It has to be flavorful and petite. It could be something like chopped, roasted pepitas or peanuts. Maybe a morsel of crab, or chicken. I chose my preserved garlic cloves, which are sweet, rich, warm and soft. Fresh garlic roasted for a little less than usual, so they stay vaguely cohesive, will work, too.

A plate of grape leaf tamales on the table
Photo by Holly A. Heyser

You will want more fat in your masa than normal, and quite a lot of fresh herbs, to add interest and flavor. Cilantro or epazote would be obvious choices, but I chose pipicha, which is a wonderfully floral and pungent wild herb from Mexico that I grow in my garden. If you hate all these, go with minced basil or parsley or some other soft herb. Nothing hard like rosemary.

For the masa, you can either go to your nearest Latin market and pick up premade masa for tamales — be sure to say that, or they could give you tortilla masa, which has no fat in it — make masa from masa harina, which is the “masa flour” you see in the stores, or you can do what I do and make it totally from scratch. If you do get fresh masa for tamales from a store, don’t add more fat to it in the recipe.

If you want to go about making masa from dried corn, read my article on how to make nixtamal first.

You can either use fresh grape leaves if you happen to have them around, or buy preserved grape leaves, which are in most supermarkets. Remember they are edible, so no need to unwrap a grape leaf tamal… and yes, tamal is one, tamales are many.

Pretty much the only tricky thing about making grape leaf tamales is folding them. And even that is not difficult. It’s best to show, rather than tell, so watch this video of me folding traditional grape leaves and you will see how to do it. Only difference is you will sub in the masa for the rice.

You steam your grape leaf tamales as you would regular tamales, which is to say in a big pot with a steamer basket in it, that is lined with grape leaves.

Once made, they keep for a week or so in the fridge. Oh, and to reheat them, skip steaming them again. Instead, put your little tamales directly on a hot comal or cast iron pan, or grill them.

Grape leaf tamales close up
Print Recipe
4.80 from 5 votes

Grape Leaf Tamales

Think of this recipe as more of a structure and something exact. Feel free to play with the ingredients and the amounts, as I went over above.
Prep Time1 hr 15 mins
Cook Time1 hr
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Servings: 15 servings
Calories: 347kcal
Author: Hank Shaw

Ingredients

MASA

  • 1 cup fresh lard, or unsalted butter chilled
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 2 pounds masa dough, fresh or rehydrated from masa harina
  • 1 cup minced cilantro, epazote, pipicha, etc.
  • 1/2 cup chicken stock, or some other light stock

TAMALES

  • 50 preserved garlic cloves (See note below)
  • 50 grape leaves

Instructions

  • Put the lard into the bowl of a stand-mixer fitted with the sturdy paddle and start whipping it on medium-high. Add the salt and baking powder. When the masa starts to look like whipped cream, add knobs of masa one at a time until everything is incorporated. Add the minced herbs and allow to incorporate. Finally, add half the chicken stock. Turn off the mixer.
  • The masa dough should be spreadable, like smooth peanut butter. Add more stock if you need to get it to that consistency. If it somehow gets too wet, add more masa or masa harina.
  • To make your tamales, lay a grape leaf out in front of you, veins pointing upwards. Place about a tablespoon of the masa perpendicular to where the stem was. Make a little indentation in it, then place a preserved garlic clove, or whatever it is you are filling your tamales with. Or remember, they are good with no filling, too. Close the masa around the filling.
  • Fold up the bottom of the grape leaf, while tucking in the two sides -- this is exactly like folding a burrito. Tightly roll up the tamal. Set them in a tray seam side down to rest. Repeat with the remaining leaves and filling.
  • When you have made all your tamales, steam them. Put a steamer tray in a large, lidded pot and line the tray with spare grape leaves, or corn husks if you'd rather. Arrange the grape leaves in the steamer tray, always seam side down. It's a bit like tetris or a jenga game, stacking them all up. Cover the pot and steam them for 1 hour.
  • Remove the tamales, and serve hot, or at room temperature, with some lime juice, and maybe a bit of hot salsa.

Notes

NOTE: If you don't want to go with the preserved or roasted garlic cloves as I do, substitute something small and flavorful, like a bit of crab or chicken or shredded brisket, or nuts or seeds. 

Nutrition

Calories: 347kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 484mg | Potassium: 298mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3332IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

138 shares

Filed Under: Appetizers and Snacks, Featured, How-To (DIY stuff), Mexican, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for Roger HandsRoger Hands says

    July 3, 2020 at 10:27 pm

    Hi
    This sounds interesting.I’m from the UK.I have vine leaves.but know nothing about Mexican food and mass? Further investigation is required. My wine is terrible perhaps the leaves are the answer

    Reply
  2. Avatar for Andrea PelchAndrea Pelch says

    July 3, 2020 at 10:23 am

    If you can’t find fresh grape leaves and don’t want to buy the expensive “in a jar” type, try swiss chard leaves. I’ve used them to successfully make regular dolmades.
    Also, maybe a piece of marinated (in a jar type) nopalitos in with the masa.

    Reply
  3. Avatar for Carla PaganelliCarla Paganelli says

    July 2, 2020 at 10:16 pm

    How fabulous! I think “Domales” is what I’ll call them.
    Have you ever substituted Coconut oil, even partially, into Masa? Trying to consider a vegetarian/vegan option to fill my love for tamales.

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 3, 2020 at 7:25 am

      Carla: I haven’t, but I have heard of people using coconut oil. Butter or vegetable oil are what most people use.

      Reply
  4. Avatar for Dave SmithDave Smith says

    July 2, 2020 at 2:22 pm

    Hank,
    Great idea for a “Use What You Have” recipe. An acquaintance from Veracruz, Mexico told me his family prefers banana leaves. Thanks for encouraging us to not fret about what we don’t have and to figure out what is available at hand and make something good to eat. Really enjoy your articles. Keep them coming!

    Reply
  5. Avatar for SooSoo says

    July 2, 2020 at 10:26 am

    This sounds great, Hank! Any thoughts on best way to preserve grape leaves? Freezing? Canning? Would appreciate your thoughts /recipe.

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 2, 2020 at 11:57 am

      Soo: Absolutely! This is my method: https://honest-food.net/foraging-recipes/pickle-recipes/preserved-grape-leaves/

      Reply
  6. Avatar for Jennifer JohnsonJennifer Johnson says

    July 2, 2020 at 8:35 am

    This sounds amazing…….I’m on a roll with the Mexican food lately. I’m wondering if some quality chorizo would be good match as well??

    Reply
  7. Avatar for KrisKris says

    July 2, 2020 at 5:53 am

    I love this idea, Hank! Brilliant! It gives me 2 additional thoughts:
    1) maybe try the Salvadoran (?) tamale method where The meat bits are mixed into the masa
    2) try sweet tamales wrapped in fig leaves, which would give a lightly sweet, coconut-y flavor when steamed.

    Reply
    • Avatar for AnnaAnna says

      July 3, 2020 at 6:10 pm

      Are fig leaves edible? The banana leaves also mentioned are not.

      Reply
  8. Avatar for Donna CyrDonna Cyr says

    July 2, 2020 at 4:26 am

    Hmmmm some times dreams bring the most delightful things .This is a must try recipe, never thought of putting a tamale in a grape leaf novel idea.
    Thanks for the sharing.
    Donna

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

138 shares
  • Print
  • Pinterest
  • 96Facebook
  • WhatsApp
  • Save
  • Email
138 shares
  • 96