Photograph of the finished Tamales de dulce

Mexico · Bánh ngô ngọt nho khô Tamales de dulce

Tamales de dulce

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 15.5 oz
  • Photograph of Pork fat Pork fat 4.2 oz
  • Photograph of Sugar Sugar 4.9 oz
  • Photograph of Raisins Raisins 3.5 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.3 oz
  • Photograph of Dried corn husks Dried corn husks 16
  • Photograph of Baking powder Baking powder 0.4 oz
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Strawberry syrup Strawberry syrup 1 ⅓ tbsp

Method

  1. 1 Soak the raisins in warm water for 15 minutes, then drain them. The remaining firm raisins will absorb water from the flour during steaming.
  2. 2 Beat the lard with sugar and baking powder for 8 minutes until fluffy and creamy white.
  3. 3 Mix the masa powder with warm milk, cinnamon powder, and a few drops of red syrup to give the cake its traditional pink color.
  4. 4 Mix in the raisins at the end, then scoop the batter into the softened corn husks, folding both ends shut.
  5. 5 Steam for 55 minutes; sweet cakes need to be steamed longer than savory cakes because the sugar slows down the setting of the batter.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: steam the sweet tamales under high pressure for 25 minutes, then release the pressure naturally for 10 minutes to allow the masa paste to set evenly; steps 1–4 remain unchanged.

Start cooking