Serves 10-12

Tamale Dough

½ cup dried cranberries, chopped and marinated overnight in tequila
½ cup tequila
2 egg whites
¼ cup sugar
1 cup milk
1 tsp vanilla
4 tbsp butter
⅔ cup flour, sieved
¼ tsp salt
½ tsp cinnamon
4 egg yolks
85g dark chocolate, melted


Tamale wrap

24 corn husks (from fresh whole mealies still with the husk on)
24 7cm slices of peeled and seeded papaya
24 30cm pieces of raffia (or strips of corn husk)


Mango mint salsa

1 mango, peeled and diced into 6mm squares
½ cup pineapple, diced
2 kiwi fruit, peeled and diced
½ cup spanspek, diced
½ cup sweet melon, diced
½ cup red onion, diced
1 tsp Bandito's Habanero sauce
2 tbsp lime juice
1 tsp sugar
½ cup tequila, used to marinate cranberries
¼ cup mint, finely chopped
½ tsp salt or more to taste



To make the tamale dough

Drain the marinated cranberries through a sieve. Set aside the beautifully-flavoured tequila for the salsa. Add the vanilla to the milk in a small saucepan and bring to a simmer over medium heat. Beat the egg whites with a mixer, when they start to thicken and become opaque, add the sugar and continue beating until it forms soft peaks. In a medium-sized saucepan, melt butter. Mix the flour, salt and cinnamon and stir into the melted butter. Add all the warm vanilla milk and stir until all the lumps disappear. Adding one egg yolk at a time, stir until thoroughly incorporated and the mixture loses its shine. Stir in the melted chocolate and the drained cranberries. Stir in a quarter of the beaten egg whites to the chocolate mixture: this loosens it up so that it will be easier to fold in the remaining egg whites gently, until no white is visible.


To wrap the tamale

Soften the corn husks in warm water for 20-30 minutes, until they are pliable. Drain and open each husk with the pointy end at the top. Spread 3 tablespoons of the dough, and a papaya slice, into a 10 cm square in the middle, leaving a border all around. Take both sides of the corn husk and bring them together, folding the husk in half so the papaya is completely enclosed. Roll the border on these long sides to seal, with the seam facing upwards. Fold the top and bottom underneath and tie the bundle with a piece of raffia, like a present. Stack the tamales in a steamer in a criss-cross fashion so the steam can flow around them. Place any extra husks over the top. Put the pot lid on tightly and steam the tamales over boiling water for 20 minutes. Remove from the heat and leave to cool before serving.


To prepare the mango mint salsa

Place all ingredients in a medium bowl and toss gently to combine.


To assemble

Place a mound of salsa in the centre of a plate, unwrap two tamales and lean them on the salsa. Leave a third one wrapped. Garnish with seasonal fruit, some fruit sorbet and a fresh mint sprig, if you so wish.

* Recipe development by Tantalizing Taste Events

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