Amarillito tamales

Ingredients

• 12large dried corn husks, soaked
• 5large guajillo chillies, deseeded and deveined
• 3garlic cloves
• 1/8onion, chopped
• 1/2 tspcumin seeds
• 3cloves
• 3allspice berries
• 240 ml (1 cup)chilli soaking water
• to tastesalt
• 500 gnixtamalised corn masa
• 480 ml (2 cups)water, for blending the masa
• 205 g (1 cup)lard
• 480 ml (2 cups)water, for cooking the mixture
• 8 g (1/2 cup, packed)chopped coriander
• 1 cupcooked, shredded chicken
• 15 sprigscoriander
• to tastesalsa macha

Instructions

1. 1

   Prepare the husks

   Cut a thin strip from one corn husk and use it to tie one end of the husk, forming a little cradle. Repeat with the remaining husks, then keep them hydrated in a plastic bag or wrapped in a damp towel so they do not dry out.

2. 2

   Blend the chilli sauce

   Toast the chillies only on the outside, then soak them in hot water for 10 minutes. Blend them with the garlic, onion, spices, 240 ml (1 cup) of the soaking water and salt to taste until very smooth; the sauce should not need straining.

3. 3

   Blend the masa

   Blend the masa with 480 ml (2 cups) of water until it has completely dissolved. Strain the mixture and discard the solids left in the sieve.

4. 4

   Cook the masa

   Combine the chilli blend, strained masa, lard and 480 ml (2 cups) of water in a saucepan. Cook for 20 minutes, stirring constantly, until thickened. Remove from the heat, leave to cool slightly, then stir in the chopped coriander.

5. 5

   Shape the tamales

   Put 120 ml (1/2 cup) of the prepared masa mixture into each husk. Fold each husk over itself to close and form a tamal.

6. 6

   Reheat and serve

   Before serving, reheat the tamales in a steamer or a steam oven. Serve with the chicken and salsa macha, and garnish with the coriander sprigs.

What are amarillito tamales?

Tamales are a much-loved Mesoamerican dish made by wrapping corn masa in a husk and cooking it with steam. Amarillito refers to the yellow-orange colour of the chilli-seasoned mixture; this version gets its flavour from guajillo chillies, spices and coriander.

Cooked masa forms the tamales here, rather than a loose dough wrapped around a separate filling. The result is a tender, savoury tamal, served with chicken and salsa macha.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 6g protein, 32g carbs, 19g fat.

Most of the carbohydrates come from the corn masa, while the lard supplies much of the fat and the chicken contributes protein. Serve a tamal with extra vegetables or a crisp salad to add freshness and make a more balanced plate.

The chilli and spice base

Guajillo chillies: Toast them briefly, just until the skins are warmed and aromatic; avoid letting them darken too much, which can make the sauce taste bitter.

Whole spices: Cumin, cloves and allspice give the sauce warmth. Blending thoroughly with the soaking water helps make it smooth enough to use without straining.

Getting the masa mixture right

Dissolved masa: Blend it with water until no lumps remain, then strain it as directed. This gives the cooked mixture a more even texture.

Constant stirring: Keep the saucepan moving as the masa, chilli sauce, lard and water cook together for 20 minutes. It is ready when it has thickened; stir in the coriander only after taking it off the heat.

Shaping with corn husks

A little cradle: Tying one end of each husk creates a base to hold the soft masa mixture. Keep the prepared husks covered or damp while working so they stay pliable.

Even filling: Measure 120 ml (1/2 cup) into each husk, then fold it closed over itself. The recipe does not call for tying the finished tamales.

Reheating and serving

Steam gently: The recipe calls for reheating in a steamer or steam oven, without specifying a time. Heat them until warmed through, taking care not to let them dry out.

To serve: Add the shredded chicken and salsa macha alongside the tamales, then finish with fresh coriander sprigs. The chilli oil and chicken bring extra savouriness to the mellow corn masa.

What to serve alongside

A crisp salad or simply dressed vegetables can add freshness alongside the soft, rich tamales. Keep salsa macha at the table so everyone can choose how much heat and oil to add.

Recipe notes & tips

• Keep the soaked husks covered with a damp towel while you prepare the masa.
• Toast the guajillo chillies only briefly and on the outside.
• Blend the masa until fully dissolved before straining it.
• Stir the saucepan continuously during the 20-minute cooking time to keep the masa mixture smooth.
• Let the cooked mixture cool slightly before stirring in the chopped coriander.
• Have the chicken and salsa macha ready before reheating the tamales.

Variations

• More heat: Add extra salsa macha at the table.
• Milder sauce: Use less salsa macha when serving.
• Chicken-free serving: Leave out the chicken and serve the tamales with salsa macha and coriander.
• Extra coriander: Add more fresh coriander as a garnish.
• Smaller portions: Use less masa mixture in each husk and serve more tamales per person.

Common mistakes to avoid

• Dry husks: Keep them in a plastic bag or wrapped in a damp towel until you are ready to fill them.
• Over-toasted chillies: Toast only the outside briefly to avoid a bitter sauce.
• Lumpy masa: Blend it with water until fully dissolved, then strain as instructed.
• Scorched mixture: Stir constantly as the masa cooks in the saucepan.
• Folding too soon: Let the cooked masa mixture cool slightly before adding the coriander and shaping the tamales.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a steamer or steam oven until warmed through; keep the chicken and salsa macha separate until serving.

Frequently asked questions