Sweet Tamales
Alejandra Cota
Sweet tamales are prepared throughout Mexico for special occasions like children’s parties or posadas and are often eaten for breakfast. Fluffy and tasty, sweet tamales often feature a pink hue and are best served warm and with a cup of atole. You can even garnish them with a bit of cajeta, pecans, or coconut to add an extra sweet touch!
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Ingredients
12
Portions
  • 12 corn husks, totomoxtle
  • 4 cups water, hot
  • 1 1/4 cups lard
  • 3/4 cups sugar
  • 2 cups corn masa flour, nixtamalized
  • 1 teaspoon baking powder
  • 1 cup water
  • 1/4 teaspoons food coloring, pink
  • 3 tablespoons raisins
  • cajeta
  • pecans, chopped
  • shredded coconut
Preparation
1h 20 mins
1h
Easy
  • Soak corn husks in hot water for 10 minutes. Drain and set aside.
  • For the tamal dough: In a mixer, beat lard until it turns color. Little by little, add sugar, masa harina, baking powder, and water.
  • Beat for 10 minutes to a fluffy and homogenous dough. Add edible food coloring. Beat for 2 minutes.
  • For assembling the tamales: On each corn husk place two tablespoons of tamal dough. Add raisins and wrap tamales.
  • Place tamales in a steamer with water. Cook for 1 hour over medium heat or until dough no longer sticks to the corn husks.
  • Serve sweet tamales hot, garnished with cajeta, pecans, and coconut.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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