Why You’ll Love this Sweet Tamales Recipe
If you’ve ever tasted sweet tamales, you know they’re a delightful treat that brings joy to any occasion. I love how they blend the comforting flavors of corn and sweetness, creating a perfect balance.
These tamales are versatile; whether served at a holiday gathering or a casual family dinner, they never fail to impress. The aroma that fills the kitchen while they steam is simply irresistible, making your mouth water in anticipation.
Plus, they’re surprisingly fun to make! Wrapping the masa in corn husks feels like a warm tradition. Every bite is like a little hug, especially with the added sweetness of raisins and hints of cinnamon.
Trust me, once you try them, you’ll be hooked!
Ingredients of Sweet Tamales
When it comes to making sweet tamales, it’s all about gathering the right ingredients. Trust me, you don’t want to be halfway through the process only to realize you’re missing something essential. That’s like getting ready for a party and forgetting to send out the invites—just a bit of a disaster.
So, let’s take a look at what you’ll need for these delightful little bundles of joy.
Here’s a handy list to help you out:
- 1 (8 ounce) package dried corn husks
- 1 cup lard or 1 cup shortening, divided
- 2 1/2 cups masa harina flour (Mexican corn masa mix)
- 1 1/2 cups yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons salt
- 1 1/2 cups water
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup raisins
- 1/2 cup chopped walnuts
Now, while these ingredients are pretty standard and easy to find, there are a few things to bear in mind.
First, you might want to reflect on the type of lard or shortening you use. Lard gives tamales that authentic flavor, but if you’re looking for a vegetarian option, shortening works just as well—though it might lack that rich taste.
Also, if you’re not a fan of raisins or walnuts, feel free to swap them out for something else. Perhaps some chocolate chips if you want to go a little wild?
Just remember, the key to great tamales is balance, so whatever you choose, make sure it complements the sweetness. Happy cooking!
How to Make Sweet Tamales
Making sweet tamales might sound like a challenging task, but trust me, once you get into the rhythm of it, it’s as satisfying as a good Netflix binge.
First, we need to prep those corn husks. Grab your 1 (8 ounce) package of dried corn husks and sort through them, setting aside any torn ones because, let’s face it, nobody wants a leaky tamale. Soak the intact husks in warm water for at least 1 hour. This step is essential as it softens them up, making them easy to fold and wrap around our delicious filling.
Now, while those husks are soaking, let’s whip up the masa mixture. In a large bowl, beat 2/3 cup of lard until it’s creamy—like, think whipped butter but a tad more decadent.
In another bowl, combine 2 1/2 cups of masa harina flour, 1 1/2 cups of yellow cornmeal, 1/4 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 2 teaspoons of salt. Mix that together like you’re blending a good playlist, then alternate adding this dry mixture, 1 1/2 cups of water, and a 14-ounce can of sweetened condensed milk to the lard.
Mix well after each addition; you want it to be smooth, like a warm hug in a bowl. Once everything’s combined, melt the remaining lard and fold it into the masa mixture until it resembles thick cake batter. Stir in 2 teaspoons of vanilla extract, 1 cup of raisins, and 1/2 cup of chopped walnuts for that added crunch and sweetness.
Now it’s time to assemble our tamales. Take a corn husk and spread about 1/4 cup of that lovely masa mixture in the center. Fold the right and left edges of the husk over the masa, then fold up the bottom edge. It’s like wrapping a present, but way tastier.
Repeat this with the rest of your husks and masa. For steaming, place a vegetable steamer in a pot, add water just below the steamer, and arrange your tamales upright. Cover them with any reserved dry husks and a damp towel—this keeps them cozy while they steam.
Bring the water to a boil, then reduce the heat to low and let them steam for about 1.5 to 2 hours. You’ll know they’re ready when the masa pulls away from the husks.
And there you have it—your sweet tamales! Enjoy the process, and don’t forget to savor the sweet rewards at the end.
Sweet Tamales Substitutions & Variations
While sweet tamales are delicious as is, experimenting with substitutions and variations can elevate your culinary adventure.
For a lighter version, I’ve swapped lard for coconut oil or even applesauce, which adds a subtle sweetness. If you’re not a fan of raisins, try dried cranberries or chopped figs for a unique twist.
I’ve also tossed in some chocolate chips for a decadent dessert tamale, and it was a hit! For a gluten-free option, using masa harina that’s certified gluten-free works perfectly.
Don’t hesitate to play with spices, too; cardamom or nutmeg can bring a whole new depth of flavor. Each variation can make your sweet tamales uniquely yours!
What to Serve with Sweet Tamales
To enhance your enjoyment of sweet tamales, consider pairing them with sides that complement their rich flavors.
I love serving them with a dollop of whipped cream or a scoop of vanilla ice cream, as the creaminess balances the sweetness. A drizzle of chocolate or caramel sauce adds an indulgent touch, too.
For a rejuvenating contrast, try a simple fruit salad with citrus fruits like oranges and pineapple; the acidity brightens the meal.
If you’re feeling adventurous, serve them with a warm cup of spicy hot chocolate or a cinnamon-infused coffee.
Each of these accompaniments elevates the sweet tamales, making for a delightful experience that’s sure to impress your family and friends. Enjoy!
Additional Tips & Notes
Although sweet tamales are delicious on their own, there are a few tips that can enhance your experience.
First, consider adding other ingredients like chocolate chips or coconut for a twist. If you’re using raisins, try soaking them in rum or warm water for added flavor.
Make sure your masa is the right consistency; it should be thick yet spreadable. If you’re short on time, you can use a pressure cooker to steam the tamales faster.
Also, don’t skip the soaking of the corn husks; it’s essential for easy folding.
Finally, enjoy them warm with a drizzle of honey or a scoop of ice cream for a delightful treat! Happy cooking!