Sweet Surrender: Mastering the Art of Sweet Tamales

The memory is as vivid as the aroma still lingering in my mind: my abuela’s kitchen, a symphony of sizzling sounds and fragrant steam. As a child, I remember being mesmerized by her deft hands as she transformed simple ingredients into golden, sweet tamales. The sweet, corny aroma, mingled with cinnamon and the warmth of the kitchen, always signaled a special occasion. Each bite was a burst of flavor and a testament to her love, a tradition I’m excited to share with you.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes
• Yields: 24 tamales
• Dietary Type: Vegetarian

Ingredients

• 1 (8 ounce) package dried corn husks
• 1 cup lard or 1 cup shortening, divided (2/3 cup + 1/3 cup)
• 2 1/2 cups masa harina flour (Mexican corn masa mix)
• 1 1/2 cups yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons salt
• 1 1/2 cups water
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 cup raisins
• 1/2 cup chopped walnuts

Equipment Needed

• Large bowl
• Medium bowl
• Vegetable steamer
• Large pot with lid
• Spoon

Instructions

1. Prepare the Corn Husks: Begin by sorting the dried corn husks, setting aside any that are torn. In a large bowl or container, soak the intact husks in warm water for at least 1 hour, or until they are softened and easy to fold without cracking. This is a crucial step to ensure the tamales hold their shape.

2. Cream the Shortening: In a large bowl, beat 2/3 cup of lard (or shortening) until it is light and creamy. This will incorporate air and give the masa a lighter texture. If using shortening, make sure it is at room temperature for easier creaming.

3. Combine Dry Ingredients: In a medium bowl, combine the 2 1/2 cups of masa harina flour, 1 1/2 cups of yellow cornmeal, 1/4 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 2 teaspoons of salt. Whisk these ingredients together thoroughly to ensure even distribution of flavor.

4. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture, 1 1/2 cups of water, and the 1 (14 ounce) can of sweetened condensed milk to the creamed shortening in the large bowl. Mix well after each addition until all ingredients are fully incorporated. The batter will begin to come together and develop a slightly thick consistency.

5. Incorporate Remaining Fat: Melt the remaining 1/3 cup of lard (or shortening). Gradually stir the melted fat into the masa mixture, mixing until the consistency resembles thick cake batter. This step adds richness and moisture to the tamales.

6. Add Flavor: Stir in 2 teaspoons of vanilla extract, 1 cup of raisins, and 1/2 cup of chopped walnuts. Distribute the ingredients evenly throughout the masa.

7. Assemble the Tamales: Take a softened corn husk and lay it flat. Using the back of a spoon or your fingers, spread about 1/4 cup of the masa mixture in the center of the husk, forming a square or rectangle shape.

8. Fold the Tamales: Fold the right edge of the husk over the masa, then fold the left edge over the masa. Finally, fold up the bottom edge of the husk to create a sealed packet.

9. Repeat: Repeat steps 7 and 8 with the remaining corn husks and masa mixture until all the tamales are assembled.

10. Prepare the Steamer: Place a vegetable steamer inside a large pot with a lid. Add water to the pot, ensuring the water level is just below the steamer basket.

11. Arrange Tamales for Steaming: Arrange the tamales upright in the steamer rack, packed fairly closely together to help them hold their shape.

12. Cover and Steam: Cover the top of the tamales with reserved dry husks and a damp towel to help trap the steam and prevent the tamales from drying out. Secure the pot with the lid.

13. Steam the Tamales: Bring the water in the pot to a boil, then reduce the heat to low. Steam the tamales, adding water as needed to maintain the water level, for about 1 1/2 to 2 hours, or until the masa pulls away easily from the husks. To test for doneness, carefully remove one tamale and open it. The masa should be firm and not sticky.

Expert Tips & Tricks

• Masa Consistency: The masa should be the consistency of thick cake batter. If it’s too dry, add a little more water, one tablespoon at a time. If it’s too wet, add a bit more masa harina.
• Fat is Key: Don’t skimp on the lard or shortening. It’s essential for a tender and moist tamale. You can also experiment with using coconut oil for a slightly different flavor profile.
• Soaking the Husks: Ensure the husks are fully submerged while soaking. Weigh them down with a plate if needed.
• Steaming Time: Steaming time can vary depending on the size of your tamales and the humidity in your kitchen. Check for doneness after 1 1/2 hours, and continue steaming if needed.
• Make-Ahead Tip: The masa can be made a day ahead and stored in the refrigerator. Allow it to come to room temperature before assembling the tamales.

Serving & Storage Suggestions

Serve the sweet tamales warm, right out of the steamer. They are delicious on their own or can be paired with a dollop of whipped cream or a drizzle of honey.

To store leftovers, let the tamales cool completely. Then, wrap them individually in plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, steam them again for about 15-20 minutes, or microwave them briefly (wrapped in a damp paper towel) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	244.9 kcal	N/A
Calories from Fat	N/A	45%
Total Fat	12.3 g	18%
Saturated Fat	4.5 g	22%
Cholesterol	13.7 mg	4%
Sodium	219.2 mg	9%
Total Carbohydrate	31.4 g	10%
Dietary Fiber	2.2 g	8%
Sugars	14.9 g	59%
Protein	3.6 g	7%

Variations & Substitutions

• Vegan Tamales: Substitute the lard or shortening with vegetable shortening or coconut oil. Replace the sweetened condensed milk with coconut condensed milk or a mixture of coconut cream and sugar.
• Spice it Up: Add a pinch of cayenne pepper or a dash of chili powder to the masa for a subtle kick.
• Fruit Variations: Experiment with different dried fruits, such as cranberries, apricots, or mangoes.
• Nut Alternatives: If you’re allergic to walnuts, try pecans, almonds, or macadamia nuts.
• Flavor Extracts: Try almond extract, coconut extract, or even a hint of orange extract instead of vanilla for a unique twist.

FAQs (Frequently Asked Questions)

Q: Why are my tamales dry?
A: Dry tamales are usually a result of not enough fat in the masa or over-steaming. Make sure to use the correct amount of lard/shortening and check for doneness regularly.

Q: Can I make these tamales ahead of time?
A: Yes! The masa can be made a day in advance and stored in the refrigerator. You can also assemble the tamales and freeze them before steaming.

Q: How do I know when the tamales are done?
A: The tamales are done when the masa pulls away easily from the husks. You can also carefully open one tamale to check if the masa is firm and not sticky.

Q: Can I use a different type of cornmeal?
A: While yellow cornmeal is traditional, you can experiment with white cornmeal or even blue cornmeal for a different flavor and color.

Q: What if I don’t have a steamer?
A: If you don’t have a steamer, you can improvise by placing a metal colander inside a large pot and adding water to just below the colander. Cover the pot tightly with a lid.

Final Thoughts

Making sweet tamales is more than just following a recipe; it’s about embracing a tradition and creating something special to share with loved ones. Don’t be intimidated by the process – even if your first batch isn’t perfect, the flavors will still be amazing. Feel free to adapt the recipe to your own taste preferences and share your creations with friends and family. Pair these warm, sweet tamales with a comforting cup of Mexican hot chocolate for the ultimate indulgence!