Sweet Spiced Tamales 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

I've made and eaten my fair share of tamales and these are the best sweet tamales I have ever eaten! This is an Emeril Lagasse recipe and has become a new family tradition. My DBF suggested that next year we only make these and skip the pork tamales! I didn't use the banana leaves but instead soaked about 40 corn husks in warm water for 1/2 an hour and used those.

Provided by cookiedog

Categories     Dessert

Time 2h30m

Yield 18 tamales, 6-8 serving(s)

Number Of Ingredients 13

banana leaves or corn husk
1/2 cup rum
1/2 cup dark raisin
1/2 cup white raisins
2/3 cup vegetable shortening
2/3 cup sugar
2 cups masa harina
1 cup milk
1 cup coconut milk
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup unsalted butter, melted

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.

Nutrition Facts : Calories 948.9, Fat 56.9, SaturatedFat 29.9, Cholesterol 66.7, Sodium 493.9, Carbohydrate 99, Fiber 3.7, Sugar 61.9, Protein 6.4

SWEET SPICED TAMALES



Sweet Spiced Tamales image

A yummy Mexican side dish.

Provided by Sandis Take

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 32

Number Of Ingredients 13

32 dried corn husks
1 cup vegetable shortening
1 teaspoon salt
3 cups masa harina
1 ½ cups warm water
½ cup firmly packed brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla
⅔ cup chopped pecans
½ cup brown sugar, divided
32 5-inch lengths of kitchen twine

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.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 15.4 g, Fat 8.5 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 98.3 mg, Sugar 6.8 g

SWEET RAISIN TAMALES



Sweet Raisin Tamales image

I recreated this dessert tamale based on one Grandma made just for us kids.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado

Provided by Taste of Home

Categories     Desserts

Yield about 1 dozen.

Number Of Ingredients 13

PILONCILLO SYRUP:
1-1/2 cups water
1 cinnamon stick
5 whole cloves
8 ounces piloncillo or 1 cup packed dark brown sugar
TAMALE MASA (dough):
1/2 pound lard
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound fresh ground masa (unprepared) for tamales
1/2 cup piloncillo syrup
3/4 cup raisins (soaked in water for 30 minutes and drained)
About 12 corn husks (ojas)

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.

Nutrition Facts :

SWEET PINEAPPLE TAMALES



Sweet Pineapple Tamales image

This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 30

Number Of Ingredients 8

corn husks
2 pounds fresh corn masa dough
½ teaspoon baking soda
2 tablespoons warm water, or as needed
1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
1 cup white sugar
1 (20 ounce) can pineapple, drained and finely chopped

Steps:

  • 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.
  • While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
  • Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
  • Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. 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, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g

CINNAMON-SPICED CHOCOLATE TAMALES



Cinnamon-Spiced Chocolate Tamales image

Take a walk on the sweeter side of tamale deliciousness with this crowd-pleasing cinnamon-spiced chocolate version.

Provided by My Food and Family

Categories     Recipes

Time 1h50m

Yield 26 servings

Number Of Ingredients 4

52 corn husks
7 cups prepared tamale dough (with 2 Tbsp. cinnamon sugar mixed in with dough)
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Soak corn husks in hot water 30 min.; drain.
  • Spread 2 Tbsp. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2-inch uncovered space at top of husk.
  • Spoon 1 Tbsp. chocolate and 1 tsp. coconut down center of each husk; fold over sides, then both ends of husk to enclose filling.
  • Steam in a tamalera 1 hour or until done, adding water when needed. (Tamales are cooked when they pull away from husks.) Cool slightly.

Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 10 g, Protein 3 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.

More about "sweet spiced tamales recipes"

25 OF THE MOST AMAZING SWEET TAMALES RECIPES - EAT WINE BLOG

From eatwineblog.com
  • Cinnamon Raisin Tamales. These tamales are classically flavored with cinnamon and raisins. I suggest using a combination of black and golden raisins to give the tamales some variety.
  • Pink Raisin Tamales. These tamales are traditionally served during festive periods and are colored to give them a holiday feel. The color works best when you use a commercial chemical food coloring.
  • Chocolate Tamales with Hot Honey. These tamales are perfect for anyone with a sweet tooth. They are ideal served with vanilla ice cream. The creaminess perfectly offsets the sweet hit of the honey.
  • Pineapple, Cinnamon, and Raisin Tamales. These tamales incorporate pineapple jam into the traditional tamale recipe. This gives them an extra kick of fruity sweetness without being overpowering.
  • Strawberry Tamales. Strawberry tamales are the perfect summer dessert. You can make them with chopped fresh strawberries stirred through the masa dough.
  • Dulce de Leche Tamales. Dulce de leche literally translates from Argentinian to “sweet from milk”. It is a form of thickened, sweetened milk similar to caramel.
  • Blueberry Dessert Tamales. This recipe for blueberry tamales comes from Key Ingredients. They are made using fresh blueberries, although frozen ones would work too.
  • Sweet Corn Tamales. These tamales are also known as tamales de elote. They are perfect at any time of the day, even as a breakfast dish. They are delicious served with Queso fresco, a type of Mexican cheese.
  • Festive Sweet Tamales. These are traditionally served in Mexico as part of the Three Kings Day festivities. This recipe uses unsweetened shredded coconut, the seeds from a vanilla bean, and coconut milk as the flavorings.
  • Apple Cinnamon Sweet Tamales. There is no better combination of flavors than apple and cinnamon. These are ideal as a winter’s dessert with the flavors reminiscent of Christmas.


SWEET TAMALES RECIPE - THE SPRUCE EATS
2021-10-27 Make the Dough. Gather masa dough ingredients. Meanwhile, in a large bowl, mix together masa harina, sugar, baking powder, salt, ground cardamom, ground cinnamon, and ground cloves. In another large bowl, whip the coconut oil with an electric hand mixer or in a stand mixer until smooth, about 3 minutes.
From thespruceeats.com
4.5/5 (6)
Total Time 2 hrs 20 mins
Category Dessert
Calories 224 per serving


SPICY PORK TAMALES RECIPE | ALTON BROWN
Procedure. Make the meat filling: Combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin in a small bowl. Divide the mixture in half and reserve one half for later use. Cut the pork butt into 6 equal pieces and place in a 6- to 8-quart saucepan.
From altonbrown.com


SPICY PORK TAMALES - CREOLE CONTESSA
2013-05-07 Place roast in oven, covered and cook for about 3-4 hours. In a bowl add masa mix and all the seasonings and baking powder, mix well and set aside. In a mixer add butter and beat well, add chipotle peppers and beat well, add masa, broth and enchilada sauce, mix well. Cover mixture and refrigerate for at least an hour.
From creolecontessa.com


APIGIGI’ OR SWEET TAMALES | ANNIE'S CHAMORRO KITCHEN
Directions: 1. Chop the manha, then mix it with the cassava, sugar and coconut milk. 2. Spread a thin layer down the center (lengthwise) of the banana leaf. Fold each side in, over the batter. 3. Grill over hot coals or on a stove-top grill pan, about 10 minutes on each side. Let cool then serve.
From annieschamorrokitchen.com


SWEET TAMALE RECIPE: RASPBERRY DESSERT | 24BITE® RECIPES
2020-03-05 Mix in vanilla extract. Into butter and sugar mixture, mix in ⅓ of masa harina mixture with ⅓ of milk until blended. Repeat until all the masa harina mixture and milk have been blended well. If desired, add red food coloring to tint the mixture. For point of reference, there is no food coloring in the tamales shown.
From 24bite.com


SWEET SPICED TAMALES RECIPE | ALLRECIPES
Sweet spicy masa tamales are filled with pecans and brown sugar, rolled in corn husks, and steamed. Make a party out of making these, and it will be a breeze. Make a party out of making these, and it will be a breeze.
From rasberrymuffin.sells-it.net


BEST SWEET TAMALES RECIPE - THERESCIPES.INFO
trend www.food.com. 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.
From therecipes.info


SWEET RAISIN TAMALES (TAMALES DULCES) - MUY BUENO COOKBOOK
2015-12-21 Set the tamal rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 …
From muybuenocookbook.com


SPICY PORK TAMALES RECIPES - THERESCIPES.INFO
Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool. Step 3. Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes.
From therecipes.info


24 WAYS TO MAKE TAMALES - FOOD.COM
recipe Sweet Apple Dessert Tamales "I loved the flavor and presentation. It was a lovely apple pie effect with the nuts. I had them for an after-dinner treat and then microwaved and ate them again for breakfast!” -SharleneW. recipe Vegetarian Tamale Pizza "Easy and delicious! The flavors were great. It was nice and filling."-Starrynews. recipe "Hot Tamale" Burgers "Spicy …
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MEXICAN SWEET TAMALES - GREATIST
2021-10-05 Drain, squeeze out excess water, and wipe dry. Place raisins in a small bowl, cover with hot water, and soak until plumped, at least 15 minutes. Drain and …
From greatist.com


HOW TO MAKE AUTHENTIC SWEET TAMALES (3 DIFFERENT VARIETIES)
2019-03-17 Soak the corn husks for tamales in water to soften them, and then drain the excess water. Combine all of the dough ingredients and knead until they are combined and integrated. If the dough is to moist at this point, add additional flour or dough. If it is too firm, then you can add a little bit of milk to soften it.
From mylatinatable.com


10 BEST VEGAN TAMALES RECIPES | YUMMLY
2022-06-11 Sweet & Spicy Vegan Tamales Amanda Nicole Smith chipotle, coconut oil, paprika, garlic, peppercorn, bell pepper and 12 more Oil Free Vegan Tamales Brand New Vegan
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SWEET LIME TAMALES - ¡HOLA! JALAPEÑO
Rinse cornhusks under cold water then place in a large heat-proof bowl and cover with boiling water. Push cornhusks down with a heavy lid or plate until completely submerged. Let soak 30 minutes. Beat lard and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
From holajalapeno.com


SPICY PORK TAMALES - MELISSA'S FOODIES
2016-12-19 Take the pork shoulder or pork butt and cut it into large pieces. Place the pieces of meat into a large saucepan. Pour in the 12 cups of water and add half of the spices. Heat up the meat over high heat and bring to a boil. Once the water has started to boil, reduce the heat to low and simmer for around 2 hours. 4.
From melissasfoodies.com


EASY SWEET CORN TAMALES RECIPE - MEXICO IN MY KITCHEN
2013-09-06 More instructions on how to wrap a Tamal HERE. Repeat this process to form the rest of the tamales. Add hot water to a large pot with a steamer basket (Tamales Steamer Pot) and place tamales as above picture. Cover tamales with the rest of the corn husks and cover with the lid. Steam Tamales for 1 hour and 15 minutes.
From mexicoinmykitchen.com


TAMALES DULCES (SWEET TAMALES) - THRIFT AND SPICE
2021-09-07 Put the tamales in the pot laying down. Bring the water in the steamer to a boil them lower it to medium. Cover and cook for one hour. This tamales dulces (sweet tamales) recipe will make about 25-30 tamales depending on how big or small you make them. Be very careful when taking out the tamales.
From thriftandspice.com


10 BEST DESSERT TAMALES RECIPES | YUMMLY
2022-05-24 Sweet Apple Dessert Tamales Food.com chopped walnuts, cinnamon, sugar, cream cheese, corn husks, golden raisin and 12 more Sweet Tamales La …
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SWEET & SPICY VEGAN TAMALES | AMANDA NICOLE SMITH
2016-10-13 Sweet and spicy vegan tamales topped with salsa fresca and stuffed with sweet potato, butternut squash, bell pepper, spicy poblanos, onion, and garlic. A tamale is basically steamed corn dough stuffed with flavorful filling and all wrapped up in some kind of husk. You cook the filling first, then prepare the dough, assemble the tamales, and ...
From amandanicolesmith.com


MEXICAN CHOCOLATE SWEET TAMALES WITH HOT HONEY
Meanwhile, combine masa harina, cocoa powder, cinnamon, baking powder, salt, and chipotle powder in a large bowl. Whisk until completely incorporated. Beat butter. Combine butter or coconut oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until very fluffy, about 3-4 minutes.
From holajalapeno.com


FESTIVE SWEET TAMALES | COOK FOR YOUR LIFE
Stir in dried pineapple or raisins. Set a collapsible vegetable steamer into a large, deep saucepan. Line the rack of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam. To make the tamales: Cut twenty-four 8 or 10-inch pieces of string or thin strips of cornhusk. Set aside.
From cookforyourlife.org


LA LECHERA SWEET TAMALES - NESTLé RECIPES
Place vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with remaining dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 1 hour or until masa pulls away from husks.
From goodnes.com


CHILE-SPICED SWEET POTATO TAMALES RECIPE -SUNSET MAGAZINE
Bake in a 350° oven until soft when pressed, about 1 hour. Step 2. 2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth. Step 3. 3. In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well.
From sunset.com


AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
2020-02-03 Prepare desired fillings*. Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
From tastesbetterfromscratch.com


CHILE-SPICED SWEET POTATO TAMALES RECIPE | MYRECIPES
Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft when pressed, about 1 hour. Advertisement. Step 2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth. Step 3.
From myrecipes.com


HOT SPICY PORK TAMALES | PERFECT FOR THIS RIDICULOUS SOCAL HEAT WAVE.
2016-06-21 Just heat up the fat, add the annatto and cook for about 10 minutes making sure the fat doesn’t burn. Stir frequently to release the natural dye from the annatto seeds. Remove fat from the heat and allow to rest. Masa dough can suck up a lot of water. About 140% of its own weight in water.
From thatothercookingblog.com


SWEET PUMPKIN TAMALES - MARICRUZ AVALOS KITCHEN BLOG
2021-10-24 Remove pumpkin from the pot and add it to a food processor or a blender. Blend until pureed and set aside. MAKE THE DOUGH: Place masa harina, pumpkin puree, brown sugar and melted butter in a mixer bowl. Add the spices and baking powder. Mix at low speed for 3 …
From maricruzavalos.com


SWEET TAMALES | CARNATION® - BAKING AND SAVORY RECIPES
Step 1. 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. Step 2. 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 ...
From verybestbaking.com


SWEET TAMALES BY STEPHANIE DA SILVA : RECIPE - GOURMETSLEUTH
Soak husks according to directions in Basic Tamales. For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa mix alternately with water until very light and fluffy. Add brown sugar, baking powder, cinnamon and nutmeg, mixing until well blended. To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons dough on center ...
From gourmetsleuth.com


{TAMALES DE ELOTE} EASY MEXICAN SWEET CORN TAMALES RECIPE
Fold the wide end over the tamale and place seaside down on a baking sheet. Repeat with the remaining corn husks and tamale dough. Start the steamer: Fill the bottom of the steamer with 2 inches of water. Place the steamer insert over the base and place any small corn husks in the bottom then add the tamales.
From saltandwind.com


NICARAGUAN SWEET TAMALES - CARNATION®
Place corn, evaporated milk, queso fresco, media crema, sugar, and salt in blender container. (This may need to be done in batches.) Blend until smooth. Transfer mixture to large bowl. Add baking powder. Gradually stir in corn masa, mixing until consistency of thick cake batter (masa). Step 3. Join 2 husks by overlapping wide ends of each ...
From verybestbaking.com


TAMALES: SWEET AND SAVORY FILLINGS - MUY BUENO COOKBOOK
2016-12-09 Fluffy tamales filled with chicken, roasted pumpkin, and a sweet and spicy manchamantel mole sauce made from charred pineapple and chipotles. “Manchamantel” literally translates to tablecloth-stainer. Such a creative recipe by my amiga Kate.
From muybuenocookbook.com


SPICY CHICKEN TAMALES - CREOLE CONTESSA
2014-05-02 Fill a large sink with hot water, place corn husks in water to soften about 1-2 hours. To prepare masa, add butter to a mixer and beat until soft and creamy about 5 minutes, all remaining ingredients and mix well. Cover masa with saran wrap and chill in the refrigerator for about 2 hours or overnight if desired.
From creolecontessa.com


SWEET TAMALES WITH RAISINS AND SPICES | EMERILS.COM
Cut the leaves into unbroken 12-inch pieces. If the leaves are pliable, proceed with 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.
From emerils.com


18 SAVORY AND EASY VEGAN TAMALES - DORA'S TABLE
2018-11-13 These rich, spicy tamales are made with Hatch green chiles, fresh white corn, and masa harina. Wrapped in fresh corn leaves and steamed. Go to Recipe. 5. Oil-Free Vegan Tamales. Oil-Free Vegan Tamales. Oil-Free Tamales filled with black beans, sweet potatoes, and green chiles in a New Mexican red chile sauce.
From dorastable.com


SWEET POTATO TAMALES RECIPE | LEITE'S CULINARIA
2021-02-26 Make the masa mixture. Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil or parchment paper. Rub the whole sweet potatoes with olive oil and wrap them, side by side, in a single sheet of foil and place on the …
From leitesculinaria.com


SWEET POTATO BLACK BEAN TAMALES - MINIMALIST BAKER RECIPES
2020-06-14 Poke sweet potatoes a few times with a fork to allow steam to escape. Bake for 45 minutes to 1 hour or until tender. NOTE: For quicker bake time, halve sweet potatoes, rub with a little oil, and bake cut-side down for 35-40 minutes or until tender (as pictured).
From minimalistbaker.com


SUGAR-AND-SPICE FRUIT TAMALES RECIPE | MYRECIPES
Add pumpkin, and beat at medium speed 3 minutes. Cover dough with plastic wrap. Step 4. Using hands lightly coated with masa mix, spread about 2 Tbsp. dough into a 3- x 4-inch rectangle on right side of 1 husk, leaving a 1/2-inch border on right side and a 2-inch border from narrow bottom end of husk. Step 5.
From myrecipes.com


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