Sweet Tricolor Tamal

Brenda Villagomez
Whether sweet or savory, tamales are a classic Mexican dish that can be seen both on special occasions and in everyday life. Made from a mixture of corn dough and filling, tamales can be stuffed with a wide variety of ingredients and wrapped in either banana leaves or corn husks. These tricolor sweet tamales stuffed with dulce de leche and pecans will surely surprise your guests with their beautiful colors and their amazing taste!
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Ingredients
9
Portions
  • 3/4 cups vegetable shortening, for the dough
  • 1/2 cups butter, cubed, for the dough
  • 1/2 cups granulated sugar, for the dough
  • 1 tablespoon baking powder, for the dough
  • 3 cups corn masa flour, for the dough
  • some milk, for the dough
  • 1 tablespoon lime zest, for the color green
  • 1 teaspoon food coloring, green, for green color
  • 1 tablespoon vanilla essence, for red color
  • 1 teaspoon food coloring, red, for red color
  • some corn husk, for the tamal
  • some water, lukewarm, for the corn husks
  • 1/2 cups dulce de leche, for the stuffing
  • 1/2 cups pecans, chopped, for the stuffing
Preparation
25 mins
35 mins
Medium
  • For the tamal dough: Add vegetable shortening and butter in a wide bowl and soften using a hand mixer until creamy. Add sugar and incorporate.
  • Add baking powder, masa harina, and incorporate milk little by little. Keep mixing, the consistency of the dough must be moist and easy to work with.
  • Divide the dough into three and place in different containers. Dough in the first container will not be dyed and will remain as is. Reserve.

    For the second container: Add lime zest and green food coloring. Fold until well incorporated. Reserve.

    For the third container: Add vanilla essence and red food coloring. Fold until well incorporated. Reserve
  • Hydrate corn husks in a wide container with lukewarm water. Let them soak for 15 minutes. Drain.
  • For assembling the tamales: In a hydrated corn husk, put a teaspoon of green dough and spread it across the corn husk. Add a teaspoon of white dough and repeat the same step. Finally, add a teaspoon of red dough to finish the tricolor tamal.

    Over the tricolor dough, add dulce de leche and chopped pecans. Add a bit more dough to cover the stuffing. Close the corn husk. Repeat until there is no dough left.
  • Arrange the tamales inside a steamer with hot water. Cover with a lid and cook for 35 minutes. Make sure the water does not completely evaporate.
  • Serve hot with atole or hot chocolate on the side.

Nutritional information

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