Sweet Dessert Tamales: A Taste of Abuela’s Kitchen

I can still remember the sweet, comforting aroma that would fill my Abuela’s kitchen every Christmas. It wasn’t just the pine needles of the tree or the spices simmering on the stove; it was the distinctive scent of steamed corn husks mingling with cinnamon and sweet fruit. Abuela always made sweet tamales, a tradition passed down through generations. Biting into one was like receiving a warm hug, a connection to my heritage and a taste of pure joy.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8
• Yield: 8 tamales
• Dietary Type: Vegetarian (can be vegan with appropriate butter substitution)

Ingredients

• 2 tablespoons pine nuts
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons honey
• 1 tablespoon dark brown sugar
• 1 1/4 cups masa harina
• 1/2 cup milk
• 1 tablespoon ground Mexican cinnamon (canela)
• 2 tablespoons raisins
• 1/4 cup dried cherries, chopped
• 1/4 cup dried apricot, chopped
• 2 tablespoons finely diced candied papaya
• 1 tablespoon minced orange zest
• 10 large dried corn husks, soaked in warm water for 30 minutes

Equipment Needed

• Large bowl
• Electric mixer with paddle attachment
• Skillet
• Steamer basket
• Large pot with lid
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. Begin by preparing the filling. Place the pine nuts in a hot, dry skillet over medium heat. Toast them for 4 to 5 minutes, stirring occasionally, until lightly browned. Be careful not to burn them, as they can go from golden to acrid very quickly. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the softened butter, baking powder, salt, honey, and brown sugar.

3. Cream the mixture on high speed until light and smooth, about 5 minutes. This step is crucial for creating a tender tamale, so don’t rush it. You want the butter and sugar to be fully incorporated and aerated.

4. Reduce the mixer speed to low. Gradually add the masa harina. Mix until just combined. Avoid overmixing, which can develop the gluten in the masa and make the tamales tough.

5. Slowly add the milk, mixing until a dough begins to form. If the dough seems too dry, add a tablespoon of milk at a time until it comes together.

6. Add the ground Mexican cinnamon (canela), raisins, dried cherries, dried apricots, candied papaya, orange zest, and toasted pine nuts to the dough. Mix on low speed until evenly distributed.

7. Turn the dough out onto a lightly floured surface and work it by hand for about 1 minute, until it is thoroughly mixed and smooth. This helps to bring the dough together and ensure that all the ingredients are well incorporated.

8. Divide the dough into 8 equal pieces. This will help ensure each tamale is a similar size and cooks evenly.

9. Drain the corn husks and shake off any excess water. Pat them dry with paper towels.

10. Tear 16 thin strips (about 1/8 inch wide) from 2 of the husks. These will be used to tie the tamales closed. Set aside.

11. Lay out the remaining 8 corn husks.

12. Take a portion of the dough and place it in the center of a corn husk. Gently spread it out evenly, leaving about 1 1/2 inches of exposed corn husk at each end and 3/4 inch at each side.

13. Bring the sides of the corn husk together, folding the dough. Tuck one side of the husk under the other and roll up the tamale so the dough is completely enclosed inside the husk. This creates a neat, secure package.

14. Twist each end of the corn husk and tie it securely with the reserved strips of corn husk. This will prevent the tamales from unwrapping during steaming.

15. Repeat steps 12-14 for the remaining tamales.

16. In a large pot, bring a few inches of water to a light boil. Place a steamer basket inside the pot, ensuring that the water level is below the bottom of the basket. Arrange the tamales in the steamer basket, standing them upright if possible.

17. Steam the tamales for 30 to 35 minutes over lightly boiling water, adding more boiling water as needed to prevent the pot from drying out.

18. The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk. To test doneness, carefully unwrap one tamale. The dough should be cooked through and not sticky.

Expert Tips & Tricks

• For a richer flavor, use brown butter instead of regular butter. Brown the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before using.
• If you can’t find candied papaya, substitute it with other candied fruits like pineapple or ginger.
• Soaking the corn husks in hot water makes them pliable and easier to work with. If they are still stiff, try soaking them for a longer period of time.
• If you don’t have a steamer basket, you can use a colander lined with cheesecloth.
• To prevent the tamales from sticking to the steamer basket, line the basket with a layer of corn husks.
• Leftover tamales can be reheated in the microwave, in a steamer, or in a skillet with a little bit of oil.

Serving & Storage Suggestions

Serve these sweet tamales warm, unwrapped, and on their own. They are a delightful dessert or a sweet treat any time of day.

Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat frozen tamales, thaw them overnight in the refrigerator and then steam them for 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	284 kcal	–
Calories from Fat	180 kcal	–
Total Fat	20 g	30%
Saturated Fat	11.5 g	57%
Cholesterol	47.9 mg	15%
Sodium	203.3 mg	8%
Total Carbohydrate	26.1 g	8%
Dietary Fiber	1 g	4%
Sugars	9.7 g	–
Protein	2.9 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan: Substitute the butter with a plant-based butter alternative. Ensure the milk used is also plant-based, such as almond, soy, or oat milk.
• Spicy: Add a pinch of cayenne pepper to the dough for a subtle kick.
• Chocolate: Mix in 2 tablespoons of cocoa powder to the dough for a chocolatey twist. You could also add chocolate chips along with the other dried fruits.
• Seasonal Fruit: Substitute the dried fruits with other seasonal fruits, such as fresh berries in the summer or chopped apples and pears in the fall.

FAQs (Frequently Asked Questions)

Q: Can I make these tamales ahead of time?
A: Yes, you can assemble the tamales and store them in the refrigerator for up to 24 hours before steaming. You can also freeze the assembled tamales for up to 2 months. Thaw them overnight in the refrigerator before steaming.

Q: What if I can’t find Mexican cinnamon (canela)?
A: Regular cinnamon can be used as a substitute, but canela has a more delicate and complex flavor. If possible, try to find it at a Latin American grocery store.

Q: My tamales are too dry. What did I do wrong?
A: The dough may have been too dry to begin with. Next time, add a little more milk until the dough reaches a soft, pliable consistency. Also, make sure you are steaming the tamales over lightly boiling water, not a rolling boil.

Q: How do I know when the tamales are done?
A: The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk. You can test doneness by carefully unwrapping one tamale.

Q: Can I bake these tamales instead of steaming them?
A: Steaming is the traditional method for cooking tamales and provides the best texture. Baking is not recommended, as it can dry them out.

Final Thoughts

These Sweet Dessert Tamales are more than just a recipe; they’re a connection to culture, family, and tradition. I urge you to gather your loved ones, embrace the process, and create memories that will last a lifetime. Whether you follow this recipe to the letter or add your own unique twist, I hope these tamales bring you as much joy as they bring to my family. Please share your feedback and photos with me – I’d love to see your creations! Pair them with a warm cup of Mexican hot chocolate for the ultimate comforting treat.