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Sesame tamalito, freshly fried, crispy corn dish
Crispy tamalito with sesame seeds and fresh coriander

Sesame tamalitos

Author: Flavelo
Recipes Quick Meals Side Dishes
While the classic tamale is steamed, this 'Tamalito' version evokes the crispy world of Mexican street food (antojitos), somewhere between a gordita and a tlapique. The distinctive earthy taste of masa harina (nixtamalised corn flour) is complemented by the oily nuttiness of sesame seeds and the depth of smoked paprika. The secret lies in the hydration of the dough: corn tends to absorb liquid suddenly, so it becomes truly mouldable after resting. When fried, the outer layer forms a crispy armour, while the inside remains soft and steaming, completed by the vibrancy of fresh coriander and green chilli.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large mixing bowl
  • Heavy-bottomed frying pan (for heat retention)
  • Spatula
  • Measuring cup

Allergen Information

⚠️ Milk
⚠️ Sesame seeds

Instructions

1 ✓

Dice the green chilli very finely. Mix the masa harina with the salt, sugar, smoked paprika, and chopped chilli in a large bowl.

Tip: Mixing dry ingredients ensures spices are evenly distributed in every bite.
2 ✓

Pour in the water, milk, and olive oil. Knead by hand until you get a smooth, playdough-like consistency that comes away from the side of the bowl.

Tip: If sticky, add a little flour; if crumbly, add a little water. Let rest for 5-10 minutes for the corn to hydrate (water absorption).
3 ✓

Form balls the size of ping pong balls from the dough, then flatten with your palm or the bottom of a glass into discs approx. 1-1.5 cm thick.

Tip: If you oil your palm slightly, the dough won't stick, and the surface will be smoother.
4 ✓

Scatter sesame seeds on a plate and press both sides of the discs into them so the seeds stick to the dough.

Tip: You can press the seeds in a bit, otherwise they might fall off during frying.
5 ✓

Heat a little oil in the frying pan over medium heat. Fry the tamalitos for 3-4 minutes per side until they get a deep golden brown crust and start to smell fragrant.

Tip: Do not overcrowd the pan! If you add too much cold dough at once, the oil cools down and the dough absorbs fat instead of browning.
6 ✓

When serving, sprinkle generously with fresh, torn coriander.

Tip: Always add coriander at the end, as heat destroys its fresh, citrusy aroma.

Recipe FAQ

Why does the dough crack when shaping?
The dough is too dry. The water absorption capacity of masa harina varies by brand. Add another tablespoon of water or milk and knead again.
Can I use plain cornmeal/polenta?
Unfortunately not. 'Masa harina' is made from corn cooked in alkaline water (nixtamalised), which gives the distinctive flavour and adhesion. Plain cornmeal will result in a crumbly, gritty texture.
Can I prepare the dough in advance?
Yes, the kneaded dough will keep in the fridge wrapped in cling film for 1 day. Let it warm to room temperature before frying.

Ingredients

  • 250 g Masa harina (nixtamalised corn flour)
  • 150 ml Tepid water
  • 100 ml Milk (room temperature)
  • 2 tbsp Sesame seeds
  • 1 tbsp Olive oil (for the dough)
  • 2 tbsp Oil (for frying)
  • 1 tsp Salt
  • 1 tsp Sugar
  • 0.5 tsp Smoked paprika
  • 1 Green chilli
  • 1 bunch Fresh coriander