Tamales de Dulce are a delightful Mexican dessert tamale, offering a soft, tender texture infused with warm cinnamon and sweet sugar. These treats feature a delicate masa dough enriched with lard and margarine, studded with crunchy almonds and plump raisins or juicy blackberries. Unlike their savory counterparts, these sweet tamales are perfect for breakfast, brunch, or as a special holiday dessert. The combination of earthy corn, aromatic spices, and fruit creates a comforting balance of flavors that is both indulgent and nostalgic. Easy to prepare ahead of time and freeze, these tamales bring a touch of festive tradition to your table, satisfying cravings for something sweet yet hearty.
Tamales De Dulce
Description
Tamales de Dulce are a delightful Mexican dessert tamale, offering a soft, tender texture infused with warm cinnamon and sweet sugar. These treats feature a delicate masa dough enriched with lard and margarine, studded with crunchy almonds and plump raisins or juicy blackberries. Unlike their savory counterparts, these sweet tamales are perfect for breakfast, brunch, or as a special holiday dessert. The combination of earthy corn, aromatic spices, and fruit creates a comforting balance of flavors that is both indulgent and nostalgic.Ingredients
Directions
-
Soak dried corn husks in hot water for at least 1 hour until soft and pliable, then drain and shake off excess water.
-
In a large bowl, whisk together masa harina, sugar, salt, cinnamon, and baking powder.
-
In a separate bowl, cream the margarine and lard together until light and fluffy.
-
Gradually add the dry masa mixture and chicken stock to the creamed fats, beating well for about 5 minutes until the dough is smooth and fluffy.
-
Test the dough by dropping a small ball into cold water; it should float. If it sinks, beat more air into it.
-
Fold the sliced almonds into the dough.
-
If using raisins, stir them into the dough now. If using blackberries, set them aside for filling.
-
Place 6 to 8 cups of water and a coin in the bottom of a steamer pot. Line the steamer rack with soaked corn husks, shiny side down.
-
Spread approximately 2 tablespoons of dough evenly onto the center of each remaining corn husk.
-
If using blackberries, place a small spoonful in the center of the dough.
-
Roll the husk around the dough and fold up the ends to secure. Tie with string if necessary.
-
Pack the assembled tamales upright into the steamer, surrounding them with extra husks to hold them in place.
-
Cover the tamales with a terry cloth towel and secure the lid on the steamer.
-
Bring the water to a boil over high heat, then reduce to medium and steam for 1.5 to 2 hours.
-
Listen for the coin; if it stops clinking, add more hot water to prevent burning.
-
Remove from heat and let stand for 10 minutes before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1092.1kcal
- % Daily Value *
- Total Fat 66.4g103%
- Saturated Fat 14.4g72%
- Cholesterol 80.1mg27%
- Sodium 1717.1mg72%
- Total Carbohydrate 92.5g31%
- Dietary Fiber 10.7g43%
- Sugars 77.1g
- Protein 39.0g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Tamales freeze well. Wrap individually in plastic wrap and foil before freezing.
Reheating: To reheat, place in a greased frying pan over medium-low heat and warm through, turning occasionally. Alternatively, wrap in foil and heat in a 350&# 194;°F oven for 20-30 minutes (add 15 minutes if frozen).
Coin Trick: Placing a coin in the bottom of the steamer helps you hear when the water level gets too low. The clinking sound stops when the water evaporates, alerting you to add more.
Variations: While raisins and almonds are traditional, you can experiment with other fruits like pineapple, though some find them overly sweet. Blackberries offer a nice tart contrast to the sweet masa.
Yield: This recipe makes about a dozen small tamales.
