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 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
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
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- Cinnamon Raisin Tamales. These tamales are classically flavored with cinnamon and raisins. I suggest using a combination of black and golden raisins to give the tamales some variety.
- Pink Raisin Tamales. These tamales are traditionally served during festive periods and are colored to give them a holiday feel. The color works best when you use a commercial chemical food coloring.
- Chocolate Tamales with Hot Honey. These tamales are perfect for anyone with a sweet tooth. They are ideal served with vanilla ice cream. The creaminess perfectly offsets the sweet hit of the honey.
- Pineapple, Cinnamon, and Raisin Tamales. These tamales incorporate pineapple jam into the traditional tamale recipe. This gives them an extra kick of fruity sweetness without being overpowering.
- Strawberry Tamales. Strawberry tamales are the perfect summer dessert. You can make them with chopped fresh strawberries stirred through the masa dough.
- Dulce de Leche Tamales. Dulce de leche literally translates from Argentinian to “sweet from milk”. It is a form of thickened, sweetened milk similar to caramel.
- Blueberry Dessert Tamales. This recipe for blueberry tamales comes from Key Ingredients. They are made using fresh blueberries, although frozen ones would work too.
- Sweet Corn Tamales. These tamales are also known as tamales de elote. They are perfect at any time of the day, even as a breakfast dish. They are delicious served with Queso fresco, a type of Mexican cheese.
- Festive Sweet Tamales. These are traditionally served in Mexico as part of the Three Kings Day festivities. This recipe uses unsweetened shredded coconut, the seeds from a vanilla bean, and coconut milk as the flavorings.
- Apple Cinnamon Sweet Tamales. There is no better combination of flavors than apple and cinnamon. These are ideal as a winter’s dessert with the flavors reminiscent of Christmas.
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