Sweet Tamales
The Quirky Foodster Team
Ingredients
- Pre-cooked maize flour (masa harina) — 500 g (1.1 lb)
- Warm water — 300 ml (1 1/4 cups)
- Butter or lard, softened — 150 g (5.3 oz)
- Sugar — 100 g (3.5 oz)
- Ground cinnamon — 1 tsp
- Raisins — 80 g (2.8 oz)
- Dried corn husks, soaked in warm water until pliable — 20
Method
- Beat the butter or lard until light and fluffy.
- Gradually work in the maize flour, sugar, cinnamon, and warm water to form a soft, spreadable dough.
- Fold in the raisins.
- Spread a portion of dough onto each softened corn husk.
- Fold the husks closed around the dough to form a parcel, and tie or fold securely.
- Arrange the tamales upright in a steamer and steam for 50-60 minutes, until the dough is firm and pulls cleanly from the husk.
- Let cool slightly before unwrapping to serve.
Introduction: Steamed parcels of sweetened maize dough wrapped in corn husks, a festive and everyday breakfast food across colonial Latin America.
Cultural Background: Tamales have deep pre-Columbian roots, and the colonial period saw them adapted with imported sugar, cinnamon, and dried fruit, blending indigenous technique with Old World sweetening traditions.
Tips: The dough is ready to spread when a small dollop dropped into cold water floats.
Variations: A little grated coconut can be added to the dough for extra richness.
Nutrition: Approx. 240 kcal per tamale.
FAQs:
Q: Are tamales pre-Columbian?
A: Yes, tamales have ancient roots across Mesoamerica and the Andes, with the colonial period introducing new sweeteners and spices to existing techniques.
Q: Can these be made ahead and reheated?
A: Yes, they reheat well by re-steaming for about 15 minutes.
- Pre-cooked maize flour (masa harina) — 500 g (1.1 lb)
- Warm water — 300 ml (1 1/4 cups)
- Butter or lard, softened — 150 g (5.3 oz)
- Sugar — 100 g (3.5 oz)
- Ground cinnamon — 1 tsp
- Raisins — 80 g (2.8 oz)
- Dried corn husks, soaked in warm water until pliable — 20
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