I absolutely love this recipe because it combines the comforting, nostalgic flavors of pineapple and raisins in a delightful masa dough, wrapped up in the charm of corn husks. It’s like experiencing a cozy homemade adventure each time I make these steam-kissed tamales, bringing a sweet twist to a traditional favorite.
I enjoy making traditional yet flavorful dishes, and these sweet, authentic tamales exemplify that. A near-perfect combination of masa harina, granulated sugar, and softened unsalted butter holds these delightful sweet treats together.
I think the addition of sweetened condensed milk and vanilla extract makes them utterly addictive. I also love the surprise element of texture that the raisins and crushed pineapple provide—my corn husk deliveries could hardly go unappreciated!
Ingredients
Masa Harina: Carbohydrate-rich, it’s a must for the real-deal texture.
Butter that has had no salt added: Supplies moisture; gives opulent, creamy flavor.
Sugar granules: The fundamental source of sweetness.
They are what make this dessert taste sweet and sugary.
Brown Sugar: This is used in combination with the granulated sugar and adds more dimensions and flavors to the overall sweetness.
When you use brown sugar in a dessert, you are using sugar that has molasses, or at least the flavor of molasses.
And you aren’t using it as a principal flavor; rather, you are using it almost as an accent in the flavor of “sweet.
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Condensed milk that has been sweetened imparts all kinds of lusciousness and richness to a dessert.
You can taste both the creaminess and the sweetness in not just the coconut but the chocolate layer as well.
These layers of flavor will make you crazy for these bars.
Raisins: Chewy, sweet, and fine—optional if you’re looking for natural sweetness.
Pineapple, Crushed: Offers a juicy, sweet freshness that brings a tropical overtone.
Husks of Corn: An ancient method that permits the making of a traditional dish; they hold the tamales together during the steaming process.
Ingredient Quantities
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water or broth
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 3/4 cup raisins (optional)
- 1 cup crushed pineapple, drained
- 25 dried corn husks, soaked in warm water and drained
Instructions
1. In a medium mixing bowl, combine masa harina with warm water or broth and mix until a dough is formed. Allow the formed dough to set undisturbed in the bowl for about 10 minutes.
2. In a large mixing bowl, beat the butter (softened) with sugar (granulated) using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Combine baking powder and salt with the mixture of butter and sugar. Beat until well mixed.
4. In batches, add the masa dough to the butter mixture, beating on low speed until fully incorporated and smooth.
5. Add the vanilla extract and sweetened condensed milk, mixing well to combine.
6. Combine the masa mixture with the crushed pineapple and raisins (if using) very evenly and with great care. It is important to maintain the texture of the masa—this direct folding method will help preserve that texture while ensuring the pineapple and (optional) raisins are well incorporated.
7. Place about 2 tablespoons of the masa mixture in the center of a soaked and drained corn husk, spreading it out slightly but not to the edges.
8. Snugly fold the sides of the corn husk over the masa. Fold up the bottom part of the corn husk, leaving the top open, and repeat with the remaining corn husks and masa.
9. Place the filled tamales standing on end in a large steamer basket. They should be tightly packed but not squished.
10. Prepare the tamales for the steamer. Place them inside and let them heat for about 1 to 1 1/2 hours, depending on how much you’re cooking. When they’re done, the masa should feel firm and slightly pull away from any corn husks it’s touching. Eat them while they’re still warm!
Equipment Needed
1. Medium mixing bowl
2. Large mixing bowl
3. Electric mixer
4. Measuring cups
5. Measuring spoons
6. Steamer basket
7. Spatula or mixing spoon
FAQ
- Q: Can I use lard instead of butter in sweet tamales?A: Yes, you can substitute lard for butter, although this will slightly change the taste and texture of the tamales.
- Q: How can I make the sweet tamales vegan?A: Replace butter with vegetable shortening, use plant-based milk to reconstitute masa, and opt for a vegan version of sweetened condensed milk.
- Q: Can I prepare the tamale dough ahead of time?A: Indeed, the dough can be made a day ahead and kept in the fridge, where you will cover it tightly.
- Q: Are raisins necessary in this recipe?A: You can omit them or replace them with other dried fruits according to your preference. Raisins are optional.
- Q: What can I use instead of corn husks?A: You can use parchment paper to wrap the tamales for steaming if you cannot soften corn husks or if they are unavailable.
- Q: How do I know when the tamales are done?A: The masa must be done for the tamales to be done. It must be firm, and when you pull on the corn husk, it should come away from the masa easily.
- Q: Can I freeze sweet tamales?A: Yes, you can freeze cooked tamales in airtight containers for up to three months.
Substitutions and Variations
Masa harina (corn flour): Use finely ground cornmeal instead, if unavailable. The texture may vary slightly.
Butter: Use margarine or vegetable shortening as a dairy-free alternative. These substitutes will give similar results, but be aware that they may slightly alter the flavor of the baked good.
Granulated sugar: For a slightly deeper flavor, use an equal amount of light brown sugar, or honey, but adjust the quantity, since honey is sweeter.
Sweetened condensed milk: For a dairy-free option, use coconut condensed milk. To substitute with a similar product, use evaporated milk and increase the sugar to taste.
Raisins: For a different fruity twist, use dried cranberries or chopped dried apricots.
Pro Tips
1. Hydration is Key: Make sure the masa harina is fully hydrated by allowing it to rest for at least 10 minutes after mixing with warm water or broth. This step ensures the dough is soft and pliable, making it easy to spread on the corn husks.
2. Creaming the Butter and Sugar: Beat the butter and sugar together until the mixture is very light and fluffy. This process incorporates air into the mixture, giving the tamales a lighter texture.
3. Texture Matters: When folding in the crushed pineapple and raisins, do so gently to maintain the texture of the masa dough. Over-mixing can lead to a dense final product.
4. Corn Husk Preparation: Soak the corn husks in warm water for at least 30 minutes to make them pliable. This makes them easier to fold without tearing and ensures they steam properly.
5. Steaming Technique: Steam the tamales with the open side facing up. Arrange them snugly in the steamer but avoid packing them too tightly to allow steam to circulate. This achieves even cooking and ensures that the masa sets properly without becoming soggy.
How To Make Authentic Sweet Tamales Recipe
My favorite How To Make Authentic Sweet Tamales Recipe
Equipment Needed:
1. Medium mixing bowl
2. Large mixing bowl
3. Electric mixer
4. Measuring cups
5. Measuring spoons
6. Steamer basket
7. Spatula or mixing spoon
Ingredients:
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water or broth
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 3/4 cup raisins (optional)
- 1 cup crushed pineapple, drained
- 25 dried corn husks, soaked in warm water and drained
Instructions:
1. In a medium mixing bowl, combine masa harina with warm water or broth and mix until a dough is formed. Allow the formed dough to set undisturbed in the bowl for about 10 minutes.
2. In a large mixing bowl, beat the butter (softened) with sugar (granulated) using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Combine baking powder and salt with the mixture of butter and sugar. Beat until well mixed.
4. In batches, add the masa dough to the butter mixture, beating on low speed until fully incorporated and smooth.
5. Add the vanilla extract and sweetened condensed milk, mixing well to combine.
6. Combine the masa mixture with the crushed pineapple and raisins (if using) very evenly and with great care. It is important to maintain the texture of the masa—this direct folding method will help preserve that texture while ensuring the pineapple and (optional) raisins are well incorporated.
7. Place about 2 tablespoons of the masa mixture in the center of a soaked and drained corn husk, spreading it out slightly but not to the edges.
8. Snugly fold the sides of the corn husk over the masa. Fold up the bottom part of the corn husk, leaving the top open, and repeat with the remaining corn husks and masa.
9. Place the filled tamales standing on end in a large steamer basket. They should be tightly packed but not squished.
10. Prepare the tamales for the steamer. Place them inside and let them heat for about 1 to 1 1/2 hours, depending on how much you’re cooking. When they’re done, the masa should feel firm and slightly pull away from any corn husks it’s touching. Eat them while they’re still warm!