Tamales Colados (Yucatecan Strained-Dough Tamales)
Yucatecan tamales of ultra-smooth strained dough with chicken in salsa, in banana leaf.
About this recipe
Tamales colados are Yucatecan tamales where the dough is dissolved in stock and strained for an ultra-smooth silky texture.
History & Origin
Tamales colados are one of the most refined jewels of Yucatecan gastronomy. The dough is dissolved in chicken stock, cooked on low heat whilst stirring constantly, then strained through fine muslin. The result is a completely smooth, silky, velvety dough unlike any other tamal. The classic filling is shredded chicken in tomato sauce seasoned with achiote. They are a celebration dish prepared for Hanal Pixan, Christmas and patron saint festivals.
Estimated cost
£7.70
Total cost
£0.77
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
300
Calories
14g
Protein
36g
Carbohydrates
12g
Fat
3g
Fibre
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cuece 500 g de pechuga de pollo en 1 litro de agua con cebolla, ajo y sal. Reserva el caldo. Deshebra.
- 2
Para la salsa: asa 6 jitomates y licua con 30 g de achiote, ajo y sal. Fríe 10 minutos. Mezcla con el pollo.
- 3
Disuelve 600 g de masa en 800 ml de caldo tibio. Cuela a través de un lienzo fino.
💡 Este paso es el secreto de la textura sedosa.
- 4
Cocina la masa colada a fuego bajo, revolviendo sin parar, con 80 g de manteca. Cocina 15 minutos hasta que espese.
- 5
Vierte masa en hojas de plátano, agrega pollo en salsa y cierra en rectángulo.
- 6
Cuece al vapor 45 minutos. Sirve con salsa de habanero.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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