Sweet Cinnamon Tamal Recipes

SWEET CINNAMON TAMAL

Steps:

• Preheat oven to 325°F. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl.
• Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it.
• Using an electric mixer on medium-high speed, beat butter and raw sugar until pale and slightly fluffy, about 3 minutes. Beat in corn purée and vanilla. Reduce speed to low and beat in dry ingredients; mix until batter is smooth, about 2 minutes. Scrape into prepared pan and cover tightly with foil. Set baking pan inside a large roasting pan; pour in boiling water to come halfway up sides of baking pan.
• Bake tamal until top springs back when lightly pressed and a tester inserted into the center comes out clean, 75-85 minutes. Let cool slightly in pan before serving.
• Mix crème fraîche and 2/3 cup queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.

SWEET CINNAMON TAMALE WITH APPLES

Steps:

• For the apple compote: Set a medium saute pan over medium-high heat. Add the butter and green apples. Saute until the apples soften, 1 to 2 minutes, and then add the raisins, sugar, cinnamon, nutmeg and lemon juice. Add 1/4 cup of water and simmer until the apples are cooked through and the raisins are plumped, about 5 minutes. Set the compote aside to cool on a plate.
• For the tamales: Mix the masa harina, 1 1/4 cups water, butter, salt and agave into a thick paste. Fold the apple compote into the masa mixture.
• Set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Fold one edge of the husk to the center and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
• Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
• Serve the tamales topped with vanilla ice cream and a drizzle of caramel.

SWEET COCONUT TAMALES WITH CHOCOLATE SHAVINGS

Steps:

• Soak the corn husks in simmering water for 20 minutes. They should be soft and flexible, and turn a deep beige color. Wrap the corn husks in a damp paper towel until you are ready to use them.
• Combine the masa harina with the whole milk and the coconut milk and mix well. The masa should have the consistency of a stiff dough. Set aside.
• Combine the shortening and sugar in a mixing bowl. Using a hand-held or standing electric mixer, beat the shortening and sugar until light and fluffy, about 3 minutes. Add a quarter of the masa to the shortening mixture and beat until well blended. Add a second quarter of the masa to the mixture and beat until well incorporated. Continue until all the masa is blended. Keep beating for another 5 minutes in order for the dough to achieve the right texture and consistency. You will know you have reached the right texture if a teaspoon of the dough floats in a cup of cold water. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
• Add 2/3 cup of the toasted coconut flakes to the dough along with the baking powder, cinnamon, and the salt and beat lightly until fully incorporated.
• Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 1/4 cup of the dough all over the bottom half of the corn husk, leaving about a 1-inch-wide border on the left and right side. (See page 51 for photographs showing how to assemble tamales.)
• Pick up the two long sides of the corn husk and unite them, forming a solid log. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the corn husk and secure it by tying a thin strip of corn husk around the tamal.
• Repeat this process until all of the corn husks or tamal dough is used up.
• Create a tamal steamer by crumbling a large piece of aluminum foil into a large ball and place the ball in the center of a large saucepan. Arrange the tamales "standing up" around it. You can stand tamales in front of each other, just make sure that the open end of each tamal is facing upward.
• Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
• In a small bowl, combine the Mexican crema with the cream of coconut. (You can easily make more by combining equal amounts of each ingredient.)
• Serve the tamales warm. After opening a tamal, top with a sprinkling of shaved chocolate and some of the remaining toasted coconut flakes and drizzle with a bit of coconut cream, or let guests garnish their own. Serve extra toppings on the side.
• INGREDIENTS
• Masa Harina
• The flour used in tamal making is a special cornmeal that has been treated with lime and as such produces the characteristic aroma, flavor, and texture that is associated with tamales. Regular cornmeal cannot be substituted.
• Cream of Coconut
• Do not confuse cream of coconut with coconut milk. Cream of coconut is much sweeter and thicker than the milk. (It is one of the key ingredients in piña coladas.)
• TECHNIQUES
• Toasting Coconut Flakes
• Sprinkle the coconut flakes in single layer on a baking sheet and place in a 300°F oven. Allow to bake for about 8 minutes, or until they turn golden brown. Be on the lookout because coconut tends to burn rather quickly. However, it will send out a warning signal with the toasted coconut aroma. So as soon as you smell coconut, check on it.
• Shaving Dark Chocolate
• This is easily done with a bar of chocolate and a vegetable peeler. Hold the bar of chocolate with one hand (you may want to keep part of it in its wrapper so that the chocolate doesn't melt in your hands) and peel off chocolate shavings with the peeler.
• ADVANCE PREPARATION
• Reheating Tamales
• Cooked tamales can be refrigerated for a couple of days and reheated in a steamer or in the microwave. If using the microwave, place the tamales in a bowl and pour in 1/4 inch of water. Seal with plastic wrap and heat for 2 minutes. The steam created within the plastic will reheat the tamales. If reheating in a steamer, recreate the tamal steamer explained in the recipe and steam for 5 minutes.
• Assembled but uncooked tamales can also be frozen. When ready to use, steam them straight from the freezer for 1 hour 20 minutes (twice the cooking time). Do not defrost before cooking.

SWEET FRESH CORN TAMALES RECIPE BY TASTY

Steps:

• Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
• Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
• Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
• Place a bamboo steamer over a pot of boiling water.
• Place a corn husk on a flat surface with the pointed end away from you. Spoon about ½ cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don't flatten while steaming. Repeat with the remaining filling and husks.
• Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
• Enjoy!

SWEET TAMALES WITH FIGS AND RED CORN MASA

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.

SWEET TAMALES

Steps:

• Sort corn husks, setting aside any torn ones.
• Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
• Beat 2/3 cup lard in large bowl until creamy.
• Combine flour, corn meal, sugar, cinnamon and salt in medium bowl.
• Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition.
• Melt remaining lard and gradually stir into masa mixture, mixing until consistency of thick cake batter (masa).
• Stir in vanilla, raisins and nuts.
• Spread 1/4 cup masa, using back of a spoon, to form a square in the center of one husk.
• Fold right then left edge of husk over masa.
• Fold up bottom edge.
• Repeat with remaining ingredients.
• Place vegetable steamer in pot with lid and add water to just below steamer.
• Arrange tamales upright in steamer rack.
• Cover top of tamales with reserved dry husks and a damp towel and cover.
• Bring to a boil then reduce heat to low.
• Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.

SWEET TAMALES

Steps:

• If using corn husks, soak in warm water for a 1/2 hour until pliable and then drain. If using banana leaves, Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes. Cut the leaves into unbroken 12 inch pieces. If the leaves are pliable, proceed with the recipe. If not steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
• In a small saucepan gently heat the rum. Place the raisins in a small bowl and cover with the warm rum. Let the raisins soak and absorb the rum while you prepare the masa.
• In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute. Add the sugar and half of the masa and beat until combined. Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of medium-thick cake batter. Add baking powder, salt, and cinnamon, and beat for 30 more seconds. Add the melted butter and beat to incorporate, being careful not to overmix.
• Spoon about 3 tablespoons of the masa batter into the center of a banana leaf. Place about 2 teaspoons of the plumped raisins in the center. Fold 1 side over the batter and then the other to enclose the filling. Bring the bottom and the top over the filling to create a package. Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
• If using corn husks spoon about 2 tablespoons masa down the center of the husk and then about a tsp of raisins. Fold both sides over the masa and then fold up the bottom. (Please refer to the photos for guidance).
• Line an insert steamer with a layer of unused banana leaves. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers about 1 1/2 hours.

SWEET SPICED TAMALES

Steps:

• Soak the dried corn husks in hot water until soft, 30-60 minutes.
• Beat the shortening and salt with an electric mixer in a bowl until light and fluffy, and slowly beat in the masa harina 1/4 cup at a time, alternating with 1/4 cup water per addition, until the masa mixture is very light and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla until the mixture forms a soft, fluffy dough, about 5 minutes.
• To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/4 inch thick and about 2x3 inches in size. Spread the dough all the way to the right edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the center of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar.
• Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left edge towards the center, rolling the filling into the dough, so the plain edge overlaps the rolled tamale. Fold the top end down and the bottom end up, making a tidy package, and tie securely with a piece of kitchen twine.
• Fill a large saucepan with water, and place a steamer rack in the pan so the top of the rack is about 2 inches above the water. Place the filled tamales into the steamer with seam sides down. Bring to a boil, cover, and steam the tamales until firm and the dough releases easily from the corn husk, 1 1/2 to 2 hours.

SWEET RAISIN TAMALES

Steps:

• PILONCILLO SYRUP:, Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves., MAKE TAMALE MASA:, Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together., Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined., PREPARE CORN HUSKS (OJAS):, Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.