Sweet Tamales
Savor these authentic Mexican Sweet Tamales, perfect for breakfast or as a delightful treat. Made with masa, filled with pineapple and raisins, and steamed to perfection.
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Introduction
Sweet Tamales, or Tamales de Dulce, are a delightful variation of traditional Mexican tamales, embodying the rich culinary heritage of Mexico. Often prepared for celebrations and festivities, these charming corn husk parcels have evolved into a beloved breakfast or a sweet treat for any time of day. While their preparation might seem intricate at first glance, the reward—a tender, steamed masa dough filled with fruity pineapple and raisins—is well worth the effort. This recipe offers a wonderful opportunity to bring a piece of Mexican food culture into your own kitchen and explore the vibrant flavours of Latin America. Delve into the world of Mexican cuisine and discover the simplicity of creating and enjoying this authentic delicacy yourself.
Ingredients
- 12 Corn husks
- 500g Masa harina for tamales
- 15g Baking powder
- 2.5ml Salt
- 200g Lard, room temperature
- 200g Sugar
- 125ml Pineapple juice or water
- 15ml Vanilla extract
- 200g Pineapple, diced
- 50g Raisins
- 50g Optional: shredded coconut
Instructions
- Soak corn husks in hot water until soft and pliable, about 30 minutes. Pat them dry and set aside.
- In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the lard with a mixer on medium speed until light and fluffy, about 3 minutes. Gradually add the sugar, continuing to beat until well combined.
- Add the lard-sugar mixture to the masa mixture. Gradually add the pineapple juice (or water) and vanilla extract. Mix on low speed until just combined into a soft dough. Not all liquid may be needed.
- Stir together the diced pineapple, raisins, and optional coconut. Gently fold this filling into the masa dough.
- Spoon about 1/4 cup of dough onto the wider side of a soaked corn husk, spreading it into a rectangle, not too thick. Fold the sides of the husk to the center over the dough, then fold the bottom end up to create a tamale. Repeat with remaining husks and dough.
- Place tamales upright in a steamer basket or insert, folded side down. Use layers if necessary. Cover the tamales with additional corn husks to cover.
- Place the steamer basket into a pot with boiling water (ensure water does not touch the tamales) and cover the pot tightly. Steam the tamales for 90 minutes, or until the dough easily pulls away from the husk when cooled.
Nutrition
Tips & Variations
- Substitute lard with vegetable shortening for a vegetarian option.
- Prepare tamales the day before and steam them briefly to reheat.
- Avoid overfilling to prevent them from leaking during steaming.
- Serve Sweet Tamales with a cup of hot chocolate or coffee.
- Experiment with other dried fruits like cranberries or cherries.
Frequently Asked Questions
- Can I make tamales without a steamer?
- Yes, you can use a large pot with a colander or a similar insert, ensuring the water does not touch the tamales.
- How do I store leftover Sweet Tamales?
- Store them in an airtight container in the refrigerator for up to three days. Reheat by steaming again.
- What other fillings work well for sweet tamales?
- You can also use sweet bean paste, shredded coconut, or cream cheese as fillings.
- Can I substitute masa harina with regular cornmeal?
- No, masa harina is specially treated for tamales and provides the correct texture and authentic flavour.