Deliciosos Tamales Dulces Recipe

I absolutely love this sweet tamales recipe because it combines the classic comfort of masa with the delightful surprise of sweet fillings like pineapple and chocolate chips, creating the perfect blend of tradition and indulgence. Plus, crafting each one with soaked corn husks feels like an artisanal experience, making me appreciate the simple joy of homemade treats while also feeling accomplished in the kitchen.

I adore creating Deliciosos Tamales Dulces, a wonderful treat that melds the deep flavor of masa harina with the sweetness of 2/3 cup sugar and 1 cup of delightful fillings such as pineapple or chocolate chips. Vanilla and the creamy texture of unsalted butter make these tamales a flavorful indulgence wrapped in soaked corn husks.

Ingredients

Masa Harina:
It is a customary corn flour, rich in carbohydrates, that bestows a soft texture to the tamales.

Sweet Fillings:
Introducing sweetness and variety, pineapple, raisins, or chocolate chips form complementary contrasts with masa’s mild flavor.

Sugar:
It is needed for sweetness and enhances the dessert-like quality of the tamales.

Butter:
Gives richness and moisture, contributing to the tender crumb of the tamales.

Vanilla Extract:
A warm, aromatic flavor is added, enhancing the dish’s overall sweetness.

Ingredient Quantities

• 2 cups masa harina (corn flour)
• 1 1/2 cups warm water or milk
• 2/3 cup sugar
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup of sweet fillings such as pineapple, raisins, or chocolate chips
• Dried corn husks or banana leaves, soaked and cleaned

Instructions

1. Combine masa harina and warm water or milk in a large mixing bowl. Stir until smooth dough forms. Rest smooth dough for 15 minutes.

2. In another bowl, beat the softened butter and sugar together until light and fluffy. Add the vanilla extract and mix in well.

3. Slowly blend the butter and sugar mixture into the masa dough until it is completely incorporated.

4. Mix the masa with baking powder and a pinch of salt. Stir until everything is well blended.

5. Knead the dough gently until it is smooth and compliant. If necessary, make a delicate addition of water or milk to achieve a soft yet non-sticky consistency.

6. Take a soaked corn husk or banana leaf and spread 2-3 tablespoons of masa dough onto the center, leaving a border around the edges. Don’t attempt this with dry husks or leaves. Instead, use soaked husks or leaves, which, like masa, are moist enough to allow for proper folding and sealing.

7. Put one tablespoon of your preferred sweet filling (pineapple, raisins, or chocolate chips) into the center of the masa.

8. To enclose the filling, first fold the sides of the husk or leaf over it, then fold the bottom up to enclose the tamale.

9. Place the tamales in a steamer, standing up and not packed too tightly. Cover and steam over simmering water for 1 to
1.5 hours, or until the masa is set and pulls away easily from the husk.

10. Take the tamales out of the steamer and allow them to cool a bit before you serve them. Enjoy your warm, sweet tamales!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula
6. Electric mixer or hand mixer
7. Steamer pot with rack or insert
8. Tongs
9. Clean kitchen towel or dishcloth

FAQ

• What is masa harina?Masa harina is a kind of cornmeal that is used in traditional dishes from Latin America and is especially noted for its use in making tamales and tortillas.
• Can I use milk instead of water for the masa?Using milk instead of water can give the masa a much richer flavor, but either option works well.
• How do I prepare the corn husks?Immerse the dehydrated corn husks in warm water for a minimum of 30 minutes, allowing them to become flexible once more. Rinse the corn husks thoroughly before moving on to the next steps.
• What are some sweet filling options?Common choices for sweet fillings include pineapple, raisins, and chocolate chips, but you can try other sweet options such as jam or nuts.
• Can I use banana leaves instead of corn husks?Indeed, tamales can be wrapped in banana leaves if corn husks are not available, and these leaves impart a flavor that is uniquely tied to Latin America.
• How do I know when the tamales are done cooking?When the masa is firm and readily separates from the husk, the tamales are done. Most need to steam for about 1 to 1.5 hours to reach this stage.
• Can I freeze sweet tamales?Of course, cooked tamales can be frozen. First, let them cool completely. Then, wrap them tightly and store in the freezer. They should be good for up to 3 months.

Substitutions and Variations

Masa harina: Use fine cornmeal in its place for an equally fine flavor and a mouthfeel almost indistinguishable from masa.
Use warm water or milk: If you use almond milk or oat milk, this will be a non-dairy version of milk.
Sugary substances can be replaced by nature’s sweet syrups, such as honey or agave. These two delicious liquids are both naturally sweet and far healthier. My preference is usually honey, because it is sweeter, and if you buy the right kind—raw, local honey—it is also good for your health.
Butter (unsalted).
Vanilla extract: Substitute with almond extract or cinnamon for a different flavor profile.

Pro Tips

1. Test Masa Consistency: When preparing the masa dough, aim for a consistency that’s similar to cookie dough. This ensures the dough is moist but firm enough to hold the filling. If it’s too sticky, add a bit more masa harina; if it’s too dry, add a bit more warm water or milk.