This recipe I am sharing with you today, is one that my family has used often when making tamales de dulce. Whether you are making tamales for a holiday or simply to keep you warm during Winter, having these around can be a great addition to any meal or dessert.

The two types of tamales de dulce we are going to make are of raisins with pecans and of fruit. Personally, what I really like about my family’s recipe is that the tamales have a more subtle sweetness, they are never overly sweet. The tamales made of fruit are very soft and sweeter, while the pecan raisin tamales have a fuller taste and texture that goes very well with a cup of coffee.

Ingredients:
  • 30 Dry Corn Husks (Hojas para tamales)
  • 7 Cups Masa Harina/Corn Flour (1Kilo)
  • 1 Tablespoon Baking Powder (15g)
  • 1/2 Teaspoon Salt (3g)
  • 2 Cups Sugar (380g)
  • 2 Cups Vegetable Shortening, Melted (384g)
  • 1 Cup Peach or Pear Juice Concentrate (240ml)
  • 2 Cups Water (480ml)
  • 1 Cup Raisins (160g)
  • 1 Cup Pecans, Chopped (113g)
  • 3 Cups Fruit Cocktail, Drained (850g)
Directions:
  1. Place the dry corn husks in a large bowl of water to soak. Set aside.
  2. In a large mixing bowl whisk together the masa harina, baking powder, salt, and sugar. Fold in the melted shortening until the dough is crumbly. Dilute the fruit juice concentrate in the two cups of water. Gradually add the juice mixture to the dough and mix well. The finished dough should be soft and hold shape (add more juice+water if necessary). Separate the dough in half.
  3. To one half of the dough, add the raisins and pecans. Fold in or kneed by hand to evenly incorporate the raisins and pecans into the dough.
  4. To the other half of the dough, gradually fold in the drained fruit until well combined.
  5. Remove the corn husks from the water and soak up any excess water with paper towels.
  6. At the center of each corn husk, place a ball of the prepared dough. (Make sure it does not overflow, there should still be enough space so that the two edges of the corn husk can fold over and cover the dough completely.) With the point of the corn husk facing up, fold the two sides over the dough, then fold down the point. Repeat the process with the rest of the prepared dough.
  7. Fill the bottom of a large steamer pot with water and put its insert in place. Place the tamales into the pot forming a circle while leaving and empty space at the center of the pot. Cover and cook over medium heat for 1 hour or until the tamales are cooked through. Once the tamales are done, the corn husks will begin to separate easily from each tamal. Serve warm.

| Makes about 2 1/2 Dozen Tamales de Dulce

Tamales de Nuez y Pasas | Pecan Raisin Tamales

Tamales de Fruta | Fruit Tamales

Tamales de Dulce

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