Sweet Tamales Recipe: A Mexico Festive Holiday Dessert

I love making sweet tamales for special occasions. These delightful treats combine the traditional corn masa dough with sugary fillings like fruit or dulce de leche.

Sweet tamales are easy to make and usually require basic ingredients like masa harina, butter, sugar, and cinnamon. They’re perfect for dessert or as a tasty snack. I enjoy experimenting with different flavors and fillings to create unique variations.

The Basics of Sweet Tamales

Sweet tamales are a tasty treat made with corn flour, sugar, and flavorful fillings. I’ll explain the key ingredients and cooking method to help you make delicious sweet tamales at home.

Understanding Masa Harina

Masa harina is the main ingredient in sweet tamales. It’s a special corn flour made from dried corn that’s been cooked in lime water.

I use about 2 cups of masa harina for a batch of tamales. To make the dough, I mix the masa harina with hot water, butter, sugar, and spices like cinnamon.

The dough should be soft and easy to spread. I often add a bit of baking powder to help the tamales get fluffy when cooked. For sweet tamales, I make sure to add enough sugar – usually about 6 tablespoons per batch.

Importance of Steaming

Steaming is the best way to cook tamales. I use a large pot with a steamer insert.

The steam cooks the tamales gently and keeps them moist. I fill the bottom of the pot with water, but make sure it doesn’t touch the tamales.

Then I place the wrapped tamales in the steamer insert, standing them up. Steam for about 1-1.5 hours until the dough is firm.

Steaming helps the flavors blend and creates the perfect texture. It’s key to check the water level during cooking so the pot doesn’t run dry.

Preparing the Dough

Making sweet tamale dough is a simple process that requires a few key steps. I’ll walk you through combining the dry ingredients, adding the wet components, and kneading everything together.

Combining Dry Ingredients

I start by mixing the dry ingredients in a large bowl. This includes masa harina, baking powder, sugar, and salt.

Masa harina is the base of the dough – it’s a special corn flour made for tamales. I use about 2 cups of masa harina, 1 teaspoon of baking powder, 1/2 cup of sugar, and 1/4 teaspoon of salt.

I whisk these together to make sure they’re well combined. The baking powder helps the tamales puff up a bit, while the sugar adds sweetness.

Incorporating Wet Ingredients

Next, I add the wet ingredients to the dry mix. I pour in 1 1/2 cups of hot water, 1/2 cup of melted unsalted butter, and 1/4 cup of vegetable shortening.

The hot water helps activate the masa harina. I stir everything together with a wooden spoon until it forms a thick paste. The butter and shortening make the dough rich and soft.

Kneading the Dough

Now comes the fun part – kneading! I turn the dough out onto a clean surface and start working it with my hands.

I knead for about 5-10 minutes until the dough is smooth and not sticky. If it’s too dry, I add a bit more water. If it’s too wet, I sprinkle in some extra masa harina.

The goal is a soft, pliable dough that holds its shape. Kneading helps develop the texture of the tamales.

Assembling the Tamales

Putting together sweet tamales is fun and rewarding. I’ll walk you through prepping the corn husks, making tasty fillings, and wrapping it all up neatly.

Prepping Corn Husks

I start by soaking corn husks in warm water for about 30 minutes. This makes them soft and pliable. Then I pat them dry with a towel.

If any husks are too small, I overlap two to make a larger wrapper. For extra-large husks, I tear them into smaller pieces.

I set aside the best-looking husks for wrapping. The torn or irregular pieces work great for tying the tamales or lining the steamer.

Creating the Fillings

Sweet tamale fillings are super versatile. I like to prep a few options:

• Raisins soaked in warm water
• Diced pineapple chunks
• Softened cream cheese mixed with sugar
• Dulce de leche
• Shredded coconut
• Chopped pecans

I keep each filling separate in small bowls. This makes it easy to add a spoonful to each tamale as I’m assembling.

Filling and Folding the Tamales

Now comes the fun part! I spread about 3 tablespoons of masa dough on the smooth side of a corn husk. I leave the top third empty for folding.

Next, I add a spoonful of my chosen filling down the center. Some tasty combos:

• Raisins + pecans
• Pineapple + coconut
• Cream cheese + dulce de leche

To wrap, I fold one long side over the filling, then the other. I fold the empty top down and tie it with a thin strip of corn husk. This keeps everything snug during steaming.

I repeat this process until I’ve used up all my masa dough and fillings. Then they’re ready for the steamer!

Culinary Variations and Serving

Sweet tamales offer endless possibilities for flavor combinations and serving styles. I’ll explore some exciting variations and share tasty serving ideas.

Exploring Flavor Additions

I love experimenting with different ingredients to create unique sweet tamales.

Adding pineapple chunks gives a tropical twist, while cinnamon adds warmth and spice. For a festive touch, I mix in a few drops of food coloring to the masa.

Chocolate lovers can fold chocolate chips into the dough or use a rich chocolate filling. Berries work well too – I often use strawberries or blueberries.

Coconut is another great addition, providing texture and flavor. To sweeten the masa, I use granulated sugar. Golden raisins make a classic filling when paired with cinnamon.

Serving Suggestions

I serve sweet tamales warm, right out of the steamer. Unwrapping them reveals a fragrant, moist treat.

For extra indulgence, I drizzle them with condensed milk or chocolate sauce. They pair wonderfully with a cup of Mexican hot chocolate or coffee.

Sweet tamales make a great breakfast or dessert. I sometimes top them with fresh fruit or a scoop of vanilla ice cream.

For parties, I cut them into bite-sized pieces and arrange them on a platter. Leftovers can be reheated in the microwave or pan-fried for a crispy exterior.