Market Stall · Strained Corn Tamale
Tamales Colados
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The corn dough is pressed through a cloth to strain out the coarse bits, giving these tamales a smoother, almost custard-like texture than typical tamales.
Corn dough is strained until silky smooth, layered with a rich chicken and recado filling, wrapped in banana leaf, and steamed. Corozal Town market vendors sell them wrapped and ready to eat by hand.
Why it's made this way: This refined tamale style comes from Yucatec Maya cooking traditions that crossed into Corozal with Mexican migrants during the 19th-century Caste War, and it remains a district specialty.
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