I need a recipe for sweet tamales.....thanks!?

Answer 1

There is a nice book by Alice Guadalupe Tapp called "Tamales 101: A beginner's guide to making traditional tamales" that has a bunch of sweet tamales recipes.

8 cups masa
2 cups crushed pineapple with juice
3 cups sugar or less to taste
1 cup raisins, dark or golden
2 tbps anise seed
48 dried corn husks, soaked, washed, drained, and extras for ties

Mix masa, pineapple, sugar, raisins, and anise seed, fold until combined.
Assemble tamales using ice cream scoop, put approx. 1/3 cup of masa in center of smooth side of corn husk. Fold sides of husk tightly over the filling and tie top and bottom, like a wrapped hard candy. Prick the tamale with a sharp knife to make vent holes. Steam for one hour.

Answer 2

2 pounds prepared masa without salt
2 cups sugar or to taste
1 tablespoon cinnamon
1-2 cups raisins, plumped in water
1 cup coarsely chopped pecans, walnuts or pine nuts (optional)
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)

Mix sugar and cinnamon into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process. Be careful about adding more cinnamon, as cinnamon will turn the tamales dark during cooking.

Drain raisins. Mix raisins and nuts into masa dough.

Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.

Answer 3

Traditional Sweet Tamales Recipe
by Margaret Zuniga-Healy

2 pounds prepared masa without salt
2 cups sugar or to taste
1 tablespoon cinnamon
1-2 cups raisins, plumped in water
1 cup coarsely chopped pecans, walnuts or pine nuts (optional)
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)

Mix sugar and cinnamon into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process. Be careful about adding more cinnamon, as cinnamon will turn the tamales dark during cooking.

Drain raisins. Mix raisins and nuts into masa dough.

Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.

Yield: 30 tamales
Prep Time: 1-2 hours
Cook Time: 1 hour
Difficulty: Intermediate
http://www.progressotamale.com/recipes/tamale/sweet_tamales.html

Sweet tamales
32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins
Soak husks according to directions in Basic Tamales. For tamale dough:
Beat lard and salt until fluffy. Slowly beat in masa mix alternately
with water until very light and fluffy. Add brown sugar, baking powder,
cinnamon and nutmeg, mixing until well blended.
To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons
dough on center of husks, forming a 3 x 2-inch rectangle and spreading
completely to right edge. Spoon 1 teaspoon each pecans and raisins
lengthwise down center of rectangle.
To enclose and steam tamales, proceed according to directions in Basic
Tamales. Makes 32.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/sds-tamale-coll.html#sweet

Answer 4

allrecipes.com