Tamales de Dulce
Tamales de Dulce
about 12 tamales
2 hours 30 minutes
Many people think tamales are only savory, but here is a simple recipe for sweet or dessert tamales. If raisins aren't your thing, feel free to substitute with another dried fruit of equal volume such as dried cherries, peaches, blueberries, etc.
1/2 cup Apple Juice
1/2 cup Lard or Butter at room temperature
3/4 cup Sugar
1 pound (4 cups) dry Masa (see note below)
1/2 cup Milk at room temperature
1/4 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Ground Cinnamon
1/3 cup Figs chopped
1 Organic Mango or Papaya peeled seeded and coarsely chopped
1 package Don Enrique Corn Husks, separated
Crema or Crème Fraiche
Place raisins or currants in a small bowl; cover them with apple juice and leave to soften, about thirty minutes. Drain and pat dry.
Set separated corn husks in a large bowl and cover with very hot to boiling water. Weight them down with a plate to keep submerged, about 45 minutes or until soft and very pliable to avoid tearing while filling and folding.
When ready, remove and drain water. Cover with a towel to retain moisture.
With an electric mixer, beat the lard or butter until it is light and fluffy. Add sugar and half of the fresh masa, beat into the mixture. Little by little, alternate adding the milk and the remaining masa, beating in between each addition until mix is a thick batter. Add in the salt, baking powder, and cinnamon until thoroughly incorporated.
Once dough is ready, spread on husk, sprinkle center of each husk with drained raisins and fig pieces, wrap and tie husks as usual.
Steam for 2½ hours, cool, served with crema fresca and chopped mango or papaya.
Masa Harina or Maseca by brand is used to make tamale masa, gorditas tortillas, sopes, etc., and can be purchased at Latin stores and many conventional grocers or on line.