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Tamales De Fresa: A Sweet Taste of Home

The scent of strawberry tamales always transports me back to my abuela’s kitchen. I remember sitting on a stool, mesmerized as she deftly spread the pink-tinged masa onto corn husks, each one destined to become a sweet, comforting treat. The air would be thick with the aroma of simmering strawberries and warm corn, a promise of something special that we would all share together. Making these now is a way to relive those happy memories and pass on a little piece of her love.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes to 1 hour 30 minutes
Total Time: 1 hour 15 minutes to 2 hours
Servings: 32
Yield: 32 tamales
Dietary Type: Vegetarian

Ingredients

8 dry corn husks

Sweet Pink Tamale Dough

1/4 cup water
1/2 cup granulated sugar
1/2 tablespoon maple syrup or 1/2 tablespoon molasses
3/4 cup strained strawberry puree
1 cup white corn masa harina
2 tablespoons softened butter
1 teaspoon fresh lemon juice

Filling

1 (8 ounce) can strawberry pie filling or 1 (8 ounce) can fresh sliced strawberries

Cream Sauce

3/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons granulated sugar

Topping

2 cups fresh strawberries

Equipment Needed

Large bowl
Smaller bowl (for weighing down husks)
Medium saucepan
Steamer basket or insert
Steamer pot

Instructions

Begin by preparing the corn husks. Place them in a large bowl with warm water. If the husks float to the top, use a smaller bowl filled with water to weigh them down, ensuring they stay submerged. Let them soak for at least 30 minutes, or until pliable.
While the husks are soaking, prepare the tamale dough. In a medium saucepan, combine the water, granulated sugar, maple syrup (or molasses), and strawberry puree. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and gradually stir in the masa harina. Be sure to whisk or stir continuously to prevent any lumps from forming.
Simmer the mixture for 10 minutes, stirring frequently to ensure it doesn’t stick to the bottom of the pan.
Remove the saucepan from the heat and stir in the softened butter and fresh lemon juice. Mix well until everything is fully incorporated.
To test the consistency of the dough, let it cool slightly, then try to roll a small amount into a ball. The mixture should form a ball without sticking excessively to your fingers. If it’s too sticky, you can add a little more masa harina, one tablespoon at a time, until the desired consistency is reached.
Now, it’s time to assemble the tamales. Remove the softened corn husks from the water and pat them dry with a clean towel.
Take one husk and spread a thin layer of the pink dough onto it, leaving a margin of about an inch on each side.
Place 1 to 2 teaspoons of strawberry pie filling (or fresh sliced strawberries) in a line down the center of the dough.
Fold in both sides of the husk, overlapping them slightly, and press the seam together to seal. Ensure the strawberry filling remains completely encased within the dough.
Leave the ends of the husk open. Roll the husk tightly to create a neat package and tie the ends securely with strips of corn husk or kitchen twine. This will prevent the filling from leaking during steaming.
Repeat steps 8-11 until all the dough and filling have been used.
Prepare your steamer by filling the bottom pot with water, ensuring the water level is below the steamer basket. Place the tamales upright in the steamer basket, leaning them against each other for support.
Steam the tamales for 45 minutes to 1 hour 30 minutes, depending on their thickness. Check the water level periodically and add more if needed.
To check for doneness, remove one tamale from the steamer. It’s ready when it comes easily off the husk and has a spongy texture.
While the tamales are steaming, prepare the cream sauce. In a chilled bowl, whip the whipping cream until soft peaks form.
Gradually add the sour cream and continue whipping until stiff peaks form.
Gently fold in the vanilla extract, almond extract, and granulated sugar.
Chill the cream sauce in the refrigerator until ready to serve.
Once the tamales are cooked, allow them to cool slightly before serving.
To serve, dollop the chilled cream sauce generously on top of the cooled sweet tamales.
Garnish with fresh strawberries for a beautiful and delicious final touch.

Expert Tips & Tricks

For a more intense strawberry flavor, consider reducing the water content in the dough and increasing the strawberry puree.
If you don’t have maple syrup or molasses, you can substitute with an equal amount of brown sugar.
To prevent the tamales from sticking to the steamer basket, line the bottom with extra corn husks.
You can freeze uncooked tamales for up to 3 months. Thaw completely before steaming.
For a richer flavor, try using browned butter in the dough.
To avoid a grainy texture, make sure the masa harina is finely ground.

Serving & Storage Suggestions

Serve the Tamales de Fresa warm or at room temperature, adorned with the chilled cream sauce and fresh strawberries. They make a delightful dessert or a sweet treat for any occasion.

Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for a few minutes, or wrapping them in a damp paper towel and microwaving for about 30 seconds. The cream sauce should also be refrigerated and used within 2-3 days. Freezing cooked tamales is possible; wrap them tightly in plastic wrap and then in foil before freezing. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	58 kcal	–
Calories from Fat	24 g	42%
Total Fat	2.7 g	4%
Saturated Fat	1.6 g	8%
Cholesterol	6.8 mg	2%
Sodium	9.1 mg	0%
Total Carbohydrate	8.1 g	2%
Dietary Fiber	0.2 g	1%
Sugars	4.7 g	18%
Protein	0.6 g	1%

Variations & Substitutions

Vegan Tamales: Substitute the butter with a plant-based butter alternative and the sour cream and whipping cream with coconut cream or a vegan sour cream alternative.
Different Fruit Fillings: Experiment with other fruit fillings like blueberry, raspberry, or even a combination of berries.
Spiced Tamales: Add a pinch of cinnamon or nutmeg to the dough for a warmer, more complex flavor.
Chocolate Tamales: Incorporate cocoa powder into the masa harina for a chocolate twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen strawberries instead of fresh for the puree?
A: Yes, frozen strawberries work well. Just thaw them completely and drain any excess liquid before pureeing.

Q: How do I know if the tamales are cooked through?
A: The tamales are done when they easily pull away from the corn husk and the masa has a firm, spongy texture.

Q: Can I make these tamales ahead of time?
A: Absolutely! Tamales can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.

Q: What if my dough is too dry?
A: If your dough is too dry, add a little more strawberry puree or water, one tablespoon at a time, until it reaches the desired consistency.

Q: My tamales are sticking to the husks. What am I doing wrong?
A: This could be due to insufficient steaming time. Ensure they are steamed long enough, and consider lining the steamer basket with extra husks to prevent sticking.

Final Thoughts

These Tamales de Fresa are more than just a dessert; they’re a taste of tradition, a slice of comfort, and a sweet journey back to cherished memories. I hope this recipe inspires you to create your own delicious memories and share them with your loved ones. Don’t hesitate to experiment with variations and make this recipe your own. I’d love to hear your feedback and see your creations! Perhaps serve them alongside a warm cup of Mexican hot chocolate for the perfect cozy experience.

Tamales De Fresa – Strawberry Tamales Recipe