Unlock the delectable flavors of sweet spiced tamales, a fusion of sweet and savory that tantalizes the taste buds. Originating from the vibrant culinary traditions of Mexico, tamales are delicately steamed parcels of masa dough, infused with aromatic spices and wrapped in corn husks. These delightful creations are often filled with a luscious mixture of sweet ingredients, such as dried fruits, nuts, and sweet spices, resulting in a symphony of flavors that will transport you to a world of culinary bliss. Whether you're a seasoned cook or a novice in the kitchen, embark on this culinary journey with us as we explore the world of sweet spiced tamales, providing you with the knowledge and inspiration to craft this delectable treat in your own kitchen.
Here are our top 7 tried and tested recipes!
SWEET TAMALES (TAMALES DULCES)
Tamales de dulce, or sweet tamales, are a Mexican specialty. They are made with sweet corn dough and can be filled with different sweet fillings like chocolate or fruit. These sweet tamales are perfect for any occasion and easy to make!
Provided by Mely Martínez
Categories Desserts
Time 1h30m
Number Of Ingredients 9
Steps:
- Place butter and sugar in a medium size bowl and, with the help of a mixer, beat for a couple of minutes until it has a creamy texture. About 2 minutes.
- In a larger bowl, mix Masa Harina, baking Powder and raisins. Stir well and then add the warm water little by little.
- While mixing the dry ingredients with the water, add the drops of red food coloring. Mix well to have a uniform color.
- Once you've incorporated the food coloring into the dough, it will look slightly pink. Now add the butter and sugar mixture.
- Beat the dough with your hands or a wooden spoon, as the dough is somehow too heavy to work with your mixer unless you have a Heavy Duty Stand Mixer like Kitchen Aid. The dough will be ready when it looks fluffy and creamy, like a very soft ice cream. If your dough seems too dry, add a little more water. The consistency has to be very soft.
- Drain the corn husks from the soaking water. Place about 1/3 cup of the dough over the corn husk and wrap the tamal. If you're also making savory tamales, you can tie the sweet tamales in order to differentiate them from the savory ones. Keep assembling the rest of the tamales.
- Place the tamales standing up in your steam pot (Tamalera), add about an inch of hot water, cover with corn husks, aluminum foil or a plastic bag, and then cover with the pot lid. Cook for 1 to 1 1/4 hour at medium heat. Add more hot water if needed to avoid burning the tamales.
Nutrition Facts : ServingSize 1 Tamal, Calories 153 kcal, Carbohydrate 15 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 5 mg, Fiber 1 g, Sugar 1 g
SWEET TAMALES
I've made and eaten my fair share of tamales and these are the best sweet tamales I have ever eaten! This is an Emeril Lagasse recipe and has become a new family tradition. My DBF suggested that next year we only make these and skip the pork tamales! I didn't use the banana leaves but instead soaked about 40 corn husks in warm water for 1/2 an hour and used those.
Provided by cookiedog
Categories Dessert
Time 2h30m
Yield 18 tamales, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- If using corn husks, soak in warm water for a 1/2 hour until pliable and then drain. If using banana leaves, Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes. Cut the leaves into unbroken 12 inch pieces. If the leaves are pliable, proceed with the recipe. If not steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
- In a small saucepan gently heat the rum. Place the raisins in a small bowl and cover with the warm rum. Let the raisins soak and absorb the rum while you prepare the masa.
- In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute. Add the sugar and half of the masa and beat until combined. Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of medium-thick cake batter. Add baking powder, salt, and cinnamon, and beat for 30 more seconds. Add the melted butter and beat to incorporate, being careful not to overmix.
- Spoon about 3 tablespoons of the masa batter into the center of a banana leaf. Place about 2 teaspoons of the plumped raisins in the center. Fold 1 side over the batter and then the other to enclose the filling. Bring the bottom and the top over the filling to create a package. Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
- If using corn husks spoon about 2 tablespoons masa down the center of the husk and then about a tsp of raisins. Fold both sides over the masa and then fold up the bottom. (Please refer to the photos for guidance).
- Line an insert steamer with a layer of unused banana leaves. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers about 1 1/2 hours.
Nutrition Facts : Calories 948.9, Fat 56.9, SaturatedFat 29.9, Cholesterol 66.7, Sodium 493.9, Carbohydrate 99, Fiber 3.7, Sugar 61.9, Protein 6.4
SWEET SPICED TAMALES
A yummy Mexican side dish.
Provided by Sandis Take
Categories World Cuisine Recipes Latin American Mexican
Time 3h30m
Yield 32
Number Of Ingredients 13
Steps:
- Soak the dried corn husks in hot water until soft, 30-60 minutes.
- Beat the shortening and salt with an electric mixer in a bowl until light and fluffy, and slowly beat in the masa harina 1/4 cup at a time, alternating with 1/4 cup water per addition, until the masa mixture is very light and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla until the mixture forms a soft, fluffy dough, about 5 minutes.
- To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/4 inch thick and about 2x3 inches in size. Spread the dough all the way to the right edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the center of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar.
- Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left edge towards the center, rolling the filling into the dough, so the plain edge overlaps the rolled tamale. Fold the top end down and the bottom end up, making a tidy package, and tie securely with a piece of kitchen twine.
- Fill a large saucepan with water, and place a steamer rack in the pan so the top of the rack is about 2 inches above the water. Place the filled tamales into the steamer with seam sides down. Bring to a boil, cover, and steam the tamales until firm and the dough releases easily from the corn husk, 1 1/2 to 2 hours.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 15.4 g, Fat 8.5 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 98.3 mg, Sugar 6.8 g
SWEET RAISIN TAMALES
I recreated this dessert tamale based on one Grandma made just for us kids.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado
Provided by Taste of Home
Categories Desserts
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- PILONCILLO SYRUP:, Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves., MAKE TAMALE MASA:, Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together., Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined., PREPARE CORN HUSKS (OJAS):, Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.
Nutrition Facts :
SWEET PINEAPPLE TAMALES
This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 30
Number Of Ingredients 8
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
- Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
- Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g
CINNAMON-SPICED CHOCOLATE TAMALES
Take a walk on the sweeter side of tamale deliciousness with this crowd-pleasing cinnamon-spiced chocolate version.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 26 servings
Number Of Ingredients 4
Steps:
- Soak corn husks in hot water 30 min.; drain.
- Spread 2 Tbsp. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2-inch uncovered space at top of husk.
- Spoon 1 Tbsp. chocolate and 1 tsp. coconut down center of each husk; fold over sides, then both ends of husk to enclose filling.
- Steam in a tamalera 1 hour or until done, adding water when needed. (Tamales are cooked when they pull away from husks.) Cool slightly.
Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 10 g, Protein 3 g
SWEET TAMALES WITH FIGS AND RED CORN MASA
Sweet tamales are unique, delicious, and a fun project for holiday desserts or breakfasts. Using fresh red corn masa flour or homemade nixtamal, the flavors of heirloom corn come through beautifully and compliment the two filling options suggested below: fig jam and dried figs or raspberries and dark chocolate.
Provided by Melissa Johnson
Categories Recipes
Time 2h20m
Yield 16-20
Number Of Ingredients 14
Steps:
- Rinse about 30 dried corn husks and then soak them overnight. Weigh them down with a plate so they stay submerged.
- The next day, in the bowl of a stand mixer using the paddle attachment, beat the lard and butter until the mixture looks similar to merengue.
- Slowly add the sugar, baking powder, salt, ground spices, and fig jam (skip the fig jam if you're making the raspberry and chocolate variation). Continue mixing and occasionally pause to scrape down the sides of the bowl with a spatula.
- Add the masa harina and water in parts, pausing the mixer so the dry flour doesn't poof out of the bowl. If you're using wet nixtamal masa, add it in chunks. Scrape down the sides of the bowl, check on the texture of the masa, and add more water if needed.
- Run the mixer for about 3 additional minutes after you're satisfied with the masa's hydration. Then add the dried figs (or raspberries and chocolate chips) and mix briefly to distribute them throughout the batter.
- Drain the water from the corn husks and pat them dry. Separate out small or damaged husks to use for lining your pot or tearing into strips to tie around the tamales.
- Set up a tamale-making work area with the corn husks, a baking sheet for the finished tamales, a cutting board where you will fill and fold the tamales, and the bowl of masa with a spatula for scooping.
- See the gallery below and video above for visual depiction of these instructions.
- Place a corn husk on your cutting board with the narrow end/angle of the triangle closest to you. Scoop about 1/3 cup of filling and place it in the center of the husk. Fold the husk in half lengthwise, and then fold that empty double layer of husk over the filled portion of the tamale. Finally fold the pointy empty base of the tamale upward over the filled portion. Lay the folded tamale, final fold side down, on a baking sheet. Repeat until all the filling is gone.
- Tear a couple of corn husks into strips and tie them around the tamales, over the final fold if possible.
- Place a coin (e.g. nickel) on the bottom of your pot so the sound of it rattling will let you know your water is boiling. If the heat is high and the coin has gone silent, you need to add more water.
- Add the steaming basket/rack and water, making sure the water is below the level of the basket. Then line the side of the pot with some of the extra husks to prevent the tamales from being flush with the hot sides of the pot.
- Now add a loosely balled piece of aluminum foil to the pot to take up extra space (unless you've doubled the recipe or are using a small pot). Finally place your tamales in the pot with the final fold facing inward toward the foil ball. I put the larger tamales on the outside and the smaller ones in the middle.
- Cover the tamales with more of the corn husks, tucking the narrow ends under the tops of the tamales. Add a small towel to the top of the husks and cover the pot with the lid.
- Place the pot on the stove at high heat. When the water begins to boil (coin rattles), lower the heat until you feel pressure under the lid but the water is lightly boiling.
- Set a timer for 1 hour and let the tamales continue to steam.
- When the time is up, remove and unwrap one of the tamales. If the masa doesn't stick to the husk, it's done cooking. If the masa sticks to the husk, rewrap the tamale, add a little water to the pot, and steam for another 15-20 minutes before you check again.
- Serve the tamales immediately or reheat them later in the microwave or on a fry pan. Store in a covered container in the refrigerator for about a week or wrap individually and freeze for several months.
Tips:
- Choose the right corn. Fresh corn is best, but you can also use frozen or canned corn. If using frozen corn, thaw it completely before using. If using canned corn, drain and rinse it well.
- Soak the corn husks. This will make them more pliable and easier to work with. Soak them in warm water for at least 30 minutes, or up to overnight.
- Make sure the masa is smooth. If it's too thick, add a little more liquid. If it's too thin, add a little more masa harina.
- Spread the masa evenly over the corn husks. This will help to ensure that the tamales cook evenly.
- Be careful not to overfill the tamales. If they're too full, they will be difficult to fold and they may burst while cooking.
- Steam the tamales for at least 1 hour. This will ensure that they are cooked through.
- Let the tamales cool slightly before serving. This will make them easier to handle.
Conclusion:
Sweet spiced tamales are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and holiday gatherings. With a little planning and preparation, you can easily make these tamales at home. So next time you're looking for a special treat, give sweet spiced tamales a try!
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