Looking for sweet or dessert tamale recipes?

Question

A couple of years ago a friend had me for dinner. Her husband, who was hispanic, was a fantastic host and cook. He made different kinds of tamales that he ate during the holidays when he was growing up. Some were beef, pork etc. But he made what he called "sweet tamales" that were excellent! It seems as if they had fruit, brown sugar, coconut and nuts in in them?

My friends are out of touch until after the holidays now but I'd love a good recipe for these. Please only respond if you have tried and true recipes you've made yourself. Thanks!!

Answer 1

You can make sweet tamales by making a sweet masa from just about any sweet tamale recipe, then filling the tamale with just about anything! I've filled tamales with bananas, chocolate, strawberries and mangos with great results. I use a mango tamale recipe, then adjust to whatever filling I'm using.

Tamale Dough

12 Dried corn husks, soaked in hot water for an hour to soften
2 cups Masa Harina
½ cup Butter, lard, or shortening softened
1/3 cup Brown sugar (granulated sugar may be substituted)
1 tsp. Baking powder
½ tsp. Vanilla
1 ½ Cups Mango juice or Nectar (orange juice may be substituted)

Mix masa, butter (or lard or shortening), brown sugar, and baking powder in a stand mixer until fluffy. Beat in mango juice and vanilla until well blended. To test the dough, take a nickel-sized piece of dough and place it in a small cup of water. If the dough floats, it is ready.

Mango Filling

2 Large, ripe mangos, chopped into ½” cubes
1 Tbsp. Brown sugar (granulated sugar may be substituted)
1 tsp. Ceylon Cinnamon (sometimes sold as Mexican cinnamon)

To make the mango filling, combine mangos, brown sugar, and cinnamon in a saucepan. Cook over medium heat for 7-8 minutes. Set aside.

Tamale Assembly

Drain corn husks and pat dry. Lay the husk down with the smooth side up and the narrow end pointing away from you. Spread about 2-1/2 tablespoons of dough on the husk, leaving about 2 inches at the top of the husk and ¼ inches on the sides. Place about a tablespoon of the mango filling on top of the masa and fold corn husk by closing each side in, then folding the top half of cornhusk to the bottom. Steam tamales by placing a steamer basket in a large stockpot with water and stand the tamales inside the pot with the open end up. Steam for one hour, adding water as needed and let cool for about 5 minutes before serving. Makes about a dozen tamales.

If you are looking for authentic flavor, consider using the Mexican Cinnamon. It's a "true" cinnamon, and has a wonderful, rich flavor, without the bitterness of some other types of cinammon.
http://www.mesamexicanfoods.com/market/shop.php/cinnamon-ground/p_6.html

Answer 2

1

Answer 3

the basic masa (dough) is the same recipe as regular tamales. you don't add chile or meat or spices. instead, you add sugar or brown sugar, candied fruit and other sweets. you can buy the masa in the frozen food section of the store. then you spread the masa on corn husks (some people use something like waxed paper) fold and cook in pressure cooker.

Answer 4

Sweet Apple Dessert Tamales:

2 hours 20 min prep
9 servings

18 dried corn husks
Filling
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
9 large cooking apples (such as Granny Smith)
4 tablespoons water
1/2 cup butter
Masa
1 cup warm apple juice
1 cup instant masa harina
1/4 cup unsalted butter, slightly softened
1/4 cup cream cheese, slightly softened
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup brown sugar
1/4 cup shelled chopped walnuts
1/4 cup golden raisins (optional)
caramel sauce (optional)
1 quart vanilla ice cream (optional)
Soak cornhusks in hot water at least 2 hours or over night before preparation.
For filling, combine sugar, cinnamon and nutmeg.
Pare apples and chop into bite sized pieces.
Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
When you have 8 cups, put apples, water and butter into a saucepan.
Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
For the masa, puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
Refrigerate covered 15-20 minutes.
Mix together the remaining cinnamon apples, golden raisins and walnuts.
To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end) leaving a 1/2" on both sides and spread it out.
Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.

Answer 5

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