Here I am again revolutionizing the art of making authentic Mexican tamales. This sweet tamales recipe is tasty and simple. Tamales hot or sweet are a traditional dish amongst Hispanics.
Today I am bringing you a delightful recipe that will make you appreciate the versatility of tamales.
Now you can make sweet tamales or some hot tamales for Lent or a Merienda. Lent or curesma are the 40 days before Holly Week. It is the period between Ash Wednesday to Easter.
Lent is a time of sacrifice for Jesus. Lent is the 40 days we use to prepare for the annual commemoration during Holly Week, when we remember the passion and death of Jesus and celebrate his resurrection. In Mexico we prepare tamales for this occasion.
A Merienda is a light sweet meal taken in the afternoon. It is considered a simple meal between main meals, generally between lunch and dinner, but can also be between breakfast and lunch.
La Merienda often consists of a piece of fruit, cookies, yogurt, and other snacks paired with juice, chocolate, coffee, and other beverages.
But, how does it all tie together? Simple, you can use tamales for your merienda during lent. Here I am sharing a recipe for sweet tamales, and if you love hot tamales you will surly love sweet tamales.
You can make sweet tamales using a simple dough recipe. First choose some fresh fruits. I like apples, raisins, strawberries and pineapple. Add other complements such as cheese, pecans, walnuts coconut and chocolate.
How to Make a Perfect Sweet Tamales Recipe
- 1/2 cup veg. oil
- 4 cups of masa harina
- 4 cups water
- 1 tbsp of baking powder
- a pinch of salt
- 1 tbsp of cinnamon
- 1 cup sugar
- 1 cup raisins
- 1 cup pecans quarters
- 1 cup coconut
- 3 apples diced with skin
- 1 can of pineapple tidbits without syrup
- 2 cups of mozzarella cheese
- 48 paper Husks or regular cornhusks soaked in water
Filling and Cooking
Place masa harina in a large bowl, add water and mix using a mixer. Mix together oil, cinnamon powder, sugar and salt until they dissolve. Add to masa and mix using a mixer on high for 2 minutes.
Add baking powder and mix on high speed for 5 minutes. Add remaining fruits, cheese and pecans and mix them using a large spoon. Let the masa rest for 10 to 20 minutes.
Place a quarter cup of dough in the center of each husk lengthwise. Spread the masa using the a tamale spreader and tuck using the Baby Tuck Tamales method. Place in steamer with open ends up and steam for one hour and 15 minutes.
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Pictures at the top by morrisey