Tamales Colados de Pollo (Yucatan Smooth Tamales)
Soft, spoonable masa tamales steamed in foil or banana leaf around chicken in a red achiote sauce.
Made with Recado rojo (achiote paste) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelHard
- Costabout £2.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made recado rojo and tamale masa (see the base recipes). Simmer the chicken in the water with 1 tsp salt for 15 minutes until cooked through, then lift out and keep the water.
15 min - 2
Cook the tomato, onion and pepper in a pan for 8 minutes until soft. Stir in 40 g recado rojo, the chicken and 100 ml of the cooking water, and simmer for 5 minutes.
8 min - 3
Mix the cornflour with 2 tbsp cold water and stir it in to thicken the filling. Season with salt and cool.
- 4
Whisk the tamale masa with the remaining cooking water and 20 g recado rojo until soft and loose, like thick batter.
- 5
Soften banana leaves over a flame. Spoon masa onto each leaf, add a spoon of filling, then fold and wrap into sealed parcels.
- 6
Steam the parcels in a covered steamer for 1 hour 15 minutes, until the masa is set and pulls cleanly from the leaf. Rest for 10 minutes before unwrapping.
75 min
Tips
- Keep the steamer water topped up with boiling water, never cold, so the temperature does not drop.
- Baking paper inside foil works well when banana leaves are not available.
- Tamales are cooked when the masa lifts away cleanly from the wrapping. If it sticks, steam for another 15 minutes.
Storing and freezing
Cool within 2 hours. Keep wrapped in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a steamer or microwave until steaming hot all the way through.
Questions
Why are they called colados?
Colado means strained. The masa is thinned with cooking water and strained to a smooth batter, so these tamales are softer and more delicate than the firm kind.
Can I make them vegan?
Yes. Swap chicken for diced firm mushrooms or jackfruit and use plain water. Check the masa base is also vegan.
Can I make these ahead?
Yes. Steam fully, cool, then freeze. Reheat from frozen for about 30 minutes in a steamer.
More made with recado rojo (achiote paste)
Coliflor Asada al Achiote con Pico de Gallo (Roast Achiote Cauliflower)
GFDFEFTamales de Pescado en Hoja de Plátano (Banana Leaf Fish Tamales)
GFDFEFTostadas de Setas Pibil (Mushroom Pibil Tostadas)
GFDFEFTacos de Camote al Achiote (Sweet Potato Achiote Tacos)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.