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Tamales de Dulce
Sweet Tamales
Delicate, pink-tinted sweet masa tamales studded with plump raisins. These dessert tamales are a beloved treat, perfect for celebrations or a sweet start to the day.
๐ง ์ฌ๋ฃ
- 400 g Masa harina (corn flour for tamales)(Ensure it's specifically for tamales, not regular cornmeal.)
- 150 g Lard, softened(Room temperature lard will whip better. You can substitute vegetable shortening.)
- 150 g Granulated sugar
- 100 g Raisins(Optional: Soak raisins in warm water for 10 minutes and drain if you prefer them softer.)
- 2-4 drops Red food coloring(Adjust to achieve desired pink hue. Gel food coloring is recommended for intensity.)
- 16-20 Corn husks(Soak in warm water for at least 30 minutes until pliable. Drain well before using.)
- approx. 200-250 ml Warm water(Amount may vary depending on masa harina absorption.)
- 1/2 teaspoon Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the corn husks: Submerge the dried corn husks in a large bowl of warm water. Weigh them down with a plate or bowl to ensure they are fully submerged. Let them soak for at least 30 minutes, or until they are soft and pliable. Once softened, drain them thoroughly and pat them dry with a clean kitchen towel.
โฑ๏ธ 30 minutes (soaking) - 2
Cream the lard and sugar: In a large mixing bowl, beat the softened lard and granulated sugar together using an electric mixer (or vigorously by hand with a whisk) until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for tender tamales.
โฑ๏ธ 10 minutes - 3
Make the masa dough: Add the masa harina, salt, and red food coloring to the creamed lard and sugar mixture. Gradually add the warm water, about 1/4 cup at a time, mixing until a soft, cohesive dough forms. The dough should be moist but not sticky. Test the consistency by dropping a small piece into a glass of cold water; it should float (this indicates it's light enough to steam properly).
โฑ๏ธ 15 minutes - 4
Incorporate the raisins: Gently fold the raisins into the masa dough until evenly distributed. Be careful not to overmix.
โฑ๏ธ 2 minutes - 5
Assemble the tamales: Lay a softened corn husk flat on a clean surface, with the wider end facing you. Spoon about 2-3 tablespoons of the masa mixture onto the wider half of the husk, spreading it into an even layer about 1/4 inch thick. Fold one side of the husk over the masa, then fold the other side over to enclose the filling. Fold the narrow bottom end of the husk upwards to create a neat packet.
โฑ๏ธ 20 minutes - 6
Steam the tamales: Arrange the filled tamales upright in a steamer basket, ensuring they are not packed too tightly. The folded end should be at the bottom. Place the steamer basket over a pot of boiling water (ensure the water level is below the bottom of the basket). Cover the tamales tightly with a layer of corn husks or plastic wrap, then place the lid securely on the steamer. Steam over medium-high heat for 1 hour to 1 hour and 15 minutes. The tamales are done when the masa easily pulls away from the husk.
โฑ๏ธ 1 hour - 1 hour 15 minutes - 7
Rest and serve: Once cooked, let the tamales rest in the steamer, off the heat, for about 10-15 minutes before serving. This allows them to firm up.
โฑ๏ธ 10-15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe pink color is traditional and adds a festive touch, but is purely aesthetic.
- โThe sweetness can be adjusted by slightly increasing or decreasing the sugar, but aim for a balanced flavor that isn't overwhelmingly sweet.
- โTamales are excellent served warm with a cup of 'atole' (a warm corn-based beverage) for breakfast or as a dessert.
- โEnsure your steamer has enough water and maintain a consistent boil throughout the cooking process.
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- Add finely diced, drained canned pineapple to the masa mixture for a tropical twist.
- Incorporate chocolate chips or a small piece of Mexican chocolate into the center of each tamale for a decadent dessert version.