Sweet Tamales Recipe

You guys, there’s something magical about unwrapping a steaming tamal straight from its corn husk and discovering the soft, sweet masa goodness inside. Let’s dive into making these dreamy sweet tamales that promise to warm your soul and tickle your taste buds!

Creating sweet tamales delights me. I mix masa harina with warm masa broth, which results in a soft, delightful treat.

The balance of granulated sugar with sweetened condensed milk, plus a touch of vanilla and cinnamon, makes these tamales a comforting dessert that is slightly indulgent. When my sweet tooth calls, I know I can find comfort in this recipe.

Sweet Tamales Recipe Ingredients

• Masa Harina: Rich in carbohydrates, forms the tamale’s foundational texture.
• Unsalted Butter/Lard: Adds richness and moisture, essential for a tender tamale.
• Granulated Sugar: Sweetens the masa dough, creating a dessert-like tamale.
• Vanilla Extract: Infuses the tamale with a subtle sweet aroma, enhancing flavor.
• Milk: Contributes to a creamy texture, balancing sweetness and richness.
• Cinnamon: Adds a warm, spicy note that complements sweetness perfectly.
• Raisins (optional): Provide a sweet, chewy contrast within the tamales.

Sweet Tamales Recipe Ingredient Quantities

• 2 cups masa harina
• 2 cups warm water or masa broth
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup unsalted butter or lard, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup sweetened condensed milk
• 1/4 teaspoon ground cinnamon
• 1/2 cup raisins (optional)
• Corn husks, soaked in warm water

How to Make this Sweet Tamales Recipe

1. In a very big basin, blend the masa harina with the warm liquid or broth. Stir in a lovely bowl until a smooth and pliable dough forms, and then leave it alone for about 10 minutes. After the masa has had some time to relax, it is ready to make these truly authentic tortillas.

2. In another bowl, using a stand mixer with a paddle attachment or a hand mixer, beat on medium speed until light and fluffy, about 2-3 minutes; the softened butter or lard and the granulated sugar.

3. Combine the butter mixture with the following ingredients: baking powder, salt, vanilla extract, ground cinnamon, milk, and sweetened condensed milk. Mix this combined set of ingredients until you achieve a uniform batter.

4. Slowly add the masa dough to the butter mixture, mixing until smooth and well combined. The dough should be soft, slightly sticky, and a color close to pale yellow.

5. If using, fold the dough with the raisins, ensuring they are evenly distributed.

6. Drain the wet corn husks and pat them dry. Take a single husk and lay it down flat, with the wide end at the top.

7. Put approximately 2 tablespoons of the masa mixture in the middle of the husk, with about an inch of space on all sides.

8. Bring the sides of the husk toward the center, overlapping them to completely encase the filling. Fold up the bottom of the husk toward the center.

9. Place the tamales upright in a large steaming pot, ensuring they are tightly packed to prevent them from falling over during cooking. The cooking time will vary depending on the size of the tamales, but a good rule of thumb is to cook them for 1 to
1.5 hours.

10. The tamales must be steamed in simmering water for 1 to
1.5 hours. When they are done, the masa will easily pull away from the husk and will be set. After removing them from the pot, allow the tamales to cool for a short time before serving and eating.

Sweet Tamales Recipe Equipment Needed

1. Very big basin
2. Large bowl
3. Lovely bowl (for mixing masa)
4. Stand mixer with a paddle attachment or hand mixer
5. Measuring cups and spoons
6. Large steaming pot
7. Spatula
8. Tongs (for handling hot tamales and corn husks)
9. Dish towel or paper towels (for patting corn husks dry)

FAQ

• Q: Can I use lard instead of butter in this recipe?
  
  A: Yes, you can use either unsalted butter or lard to achieve the desired texture for the tamale dough.
• Q: How do I know when the tamales are done?
  
  A: Tamales are generally done when they easily come away from the corn husk and feel firm to the touch. This usually takes about 1 to 1.5 hours of steaming.
• Q: Can I make these sweet tamales in advance?
  
  A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before steaming.
• Q: Do I need to soak the corn husks?
  
  A: Yes, you should soak the corn husks in warm water for at least 30 minutes to make them pliable and easy to work with.
• Q: How can I ensure the sweet tamales are not too dry?
  
  A: Make sure not to over-steam the tamales, and ensure the masa dough is well-hydrated and soft before filling the husks.
• Q: Can I add different fillings to the sweet tamales?
  
  A: Absolutely, you can add fillings like chocolate chips or chopped nuts to enhance the flavor and texture of the sweet tamales.
• Q: Are raisins necessary for this recipe?
  
  A: Raisins are optional and can be omitted if you prefer plain sweet tamales or want to experiment with other fillings.

Sweet Tamales Recipe Substitutions and Variations

Masa harina: Use fresh masa, if you can get it, or make a slightly coarser mix of 50-50 cornmeal and flour (probably best in a blender or grinder to get that somewhat smooth, somewhat gritt texture).
Butter or lard, unsalted: For a similar fat content, use coconut oil or vegetable shortening.
Sugar that is in a granulated form: Use brown sugar instead if you want a flavor that’s a bit deeper. Use honey instead if you want to keep it liquid but go for a different sweet note.
Milk: Almond milk or oat milk are acceptable substitutes for a lactose-free option.
Condensed milk: Use evaporated milk and sugar in the same quantity. Adjust to taste.

Pro Tips

1. Use Fresh Masa Harina For the best flavor and texture, try to use fresh masa harina. Check the expiration date and store it in a cool, dry place to maintain its freshness.

2. Soak Corn Husks Thoroughly Make sure to soak the corn husks for at least 30 minutes in warm water. This will make them pliable and prevent them from tearing when folding.

3. Proper Mixing for Light Tamales Beat the butter or lard with the sugar thoroughly until light and fluffy. This incorporates air into the mixture, resulting in lighter and fluffier tamales.

4. Uniform Tamale Size To ensure even cooking, aim to make all your tamales approximately the same size. This will allow them to steam evenly and finish at the same time.

5. Rest Before Serving Allow the tamales to rest for at least 10 minutes after removing them from the steamer. This helps the masa firm up slightly, making them easier to handle and enhancing the overall flavor.