Sweet Tamales With Figs And Red Corn Masa Recipes

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SWEET TAMALES (TAMALES DULCES)



Sweet Tamales (Tamales Dulces) image

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

1/2 cup of unsalted butter (at room temperature*)
6 Tbs. sugar
1 1/2 cup of Masa Harina
1/4 teaspoon baking powder
2 Tbs. raisins**
1 1/2 cup warm water
6 drops of red food coloring***
10 large Corn Husks (soaked in warm water.)
Optional (Extra corn husks to make thin strips to tie the tamales.)

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



Sweet Tamales image

Sweet Tamales made with raisins and sweetened with cinnamon and sugar. Easy to make and perfect for holidays and celebrations!

Provided by Isabel Eats

Categories     Dessert

Time 3h

Number Of Ingredients 9

25 corn husks ((about 1/4-1/3 pound))
1 1/2 cups raisins ((any kind))
4 1/4 cups masa harina ((I used Maseca))
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
3/4 cups + 2 tablespoons canola oil ((or corn, vegetable or other neutral-tasting oil))
3 cups warm water, (plus more for soaking)

Steps:

  • Prep the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up. Meanwhile, rehydrate the raisins and make the sweet tamale dough.
  • Rehydrate the raisins: In a medium microwave-safe bowl, add raisins and cover completely with water. Microwave on high for 3 minutes, stirring after every minute. Remove from microwave, cover with aluminum foil or a plate and let sit for 15 minutes. Drain and discard the water. Set rehydrated raisins aside.
  • Mix the masa harina: In a large mixing bowl, add masa harina, granulated sugar, baking powder, ground cinnamon and salt. Mix together to combine.
  • Add the oil: Add canola oil and mix together with your hands, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold its shape when pressed together.
  • Add the rehydrated raisins: Add 3 cups warm water and rehydrated raisins. Mix together with a spoon until fully combined.
  • Finish prepping the corn husks: Drain the water from the corn husks and pat them dry. Lay them flat onto a baking sheet for easy access.
  • Fill the corn husks: Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up into your palm or on a plate. Using a large spoon, scoop a big spoonful of the sweet tamale dough into the middle of the softened corn husks and close - no need to spread it out since all the filling is already mixed in!
  • Fold: Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed, and secure the folded edge with thin strip of corn husk by tied a knot around the tamale. If you don't want to go to the trouble of tying a knot around each tamale, you don't have to.
  • Prepare the steamer pot: Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the sweet tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don't fall down.
  • Steam: Cover tightly with the lid and place steamer over medium-high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low. Cook for 1 1/2 to 2 hours, or until the masa is fully cooked. To check and see if it's cooked, carefully remove a tamale and open it up. The masa should easily separate from the corn husks and it should be fairly firm. When ready to eat, remove tamales from steamer, let sit for 3 minutes to cool, then serve.

Nutrition Facts : ServingSize 1 sweet tamale, Calories 231 kcal, Carbohydrate 37 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 31 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 7 g

SWEET ALMOND TAMALES WITH PASTRY CREAM



Sweet Almond Tamales with Pastry Cream image

The masa of these tamales is a mixture of cornmeal and rice with chopped almonds. They are filled with pastry cream flavored with a touch of vanilla. [Recipe originally submitted to Allrecipes.com.mx]

Provided by cocinaidentidad

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h15m

Yield 24

Number Of Ingredients 14

2 cups milk
1 cup white sugar
5 egg yolks
2 tablespoons masa harina (such as Maseca®)
1 teaspoon vanilla extract
corn husks
1 cup whole raw almonds
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 ¼ cups white sugar
2 cups masa harina (such as Maseca®)
2 teaspoons baking powder
1 ½ cups milk, or as needed
1 ½ cups rice flour

Steps:

  • Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
  • Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
  • 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.
  • Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
  • Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. 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. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 37.5 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 58.6 mg, Sugar 20.7 g

SWEET TAMALES WITH FIGS AND RED CORN MASA



Sweet Tamales with Figs and Red Corn Masa image

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

300g unsalted butter, lard, vegetable shortening, oil (I use 1 cup lard + 7 Tbsp butter)
175g sugar (3/4 cup + 2 Tbsp)
1 1/4 tsp baking powder (5.5g)
1/2 tsp salt (2.5g)
1 1/2 tsp ground cinnamon (4g)
1/4 tsp ground all spice (0.5g)
1/8 tsp ground cardamom (0.25g)
500g red corn masa flour (harina) + 750g water (3 3/4 cups flour + 3 cups and 3 Tbsp water) OR 1.25 kg nixtamalized corn masa. This is 500g dried corn plus water that is absorbed during nixtamalization and added while grinding.
Fig Filling
1/2 cup fig jam (4oz, 113g)
3/4 cup finely chopped dried figs (100g)
Raspberries and Dark Chocolate Filling
250g dark chocolate chips (1 1/2 cups)
250g frozen raspberries (2 1/3 cups)

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.

CREAMED CORN TAMALES



Creamed Corn Tamales image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield about 20 tamales

Number Of Ingredients 5

25 to 30 dried corn husks
2 1/2 cups masa harina (instant corn flour)
1 cup sugar
1 14.75-ounce can cream-style corn
1 stick unsalted butter, softened

Steps:

  • Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
  • Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
  • Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
  • Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.

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