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Spicy Savoury Tamal Making Gift Box
Spicy Savoury Tamal Making Gift Box

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Spicy Savoury Tamal Making Gift Box

Tamales are symbolic of Mexican street food as well as being a staple of many Mexican homes, especially over festive periods and holidays. They are steamed corn dumplings wrapped in a corn husk and filled with a variety of fillings. Once steamed, unwrap the corn husk to reveal the tamal and serve with a spoon to eat. More salsa can be served on the side for more spice, when finished compost the corn husk.

Our recipe is for vegan shitake and dried red chilli tamales using vegetable shortening for the fat, the chillies are spicy and vibrant, and the mushroom provides a balancing earthy note, you can add a little shredded cooked chicken or strips of cheese as well whatever you like!

Makes: 16 tamales

Cooking time: 1 hrs 15 mins

Prep time: minimum 1 hour, depending on how fast you are at folding

Box Contents

Masa Harina 500g

Chile Ancho 70g

Chile Guajillo 50g

Corn Husks 100g

Dried Epazote 20g

Recipe sheet

Have a look at Karla's tamales 

  • What you need

    100g approx of tomatoes

    ½ medium onion

    2 large cloves of garlic

    240g shitake of mix of mushrooms

    2 tbsp neutral oil

    ½ tsp ground black pepper

    ½ tsp ground cumin

    15g (2.5 tsp) sea salt (divided use)

    27g stock powder like Marigold (optional)

    10g mushroom powder (optional)

    8g (1.5tsp) baking powder

    360g vegetable shortening such as Trex


    Blender or jug and stick blender

    Stand mixer with paddle attachment or bowl and electric egg beater

    ½ cup measure


    Large stock pot with lid and a steaming basket

    Long lengths of parchment paper or foil

  • Allergy Advice

    Packed in a factory that handles nuts, peanuts and sesame.