Sweet tamales are a traditional Mexicandessert served during special times and events.
Recipe: La Lechera SweetTamales
1 (8 ounce) package dry corn husks – divideduse
Soak 18 large corn husks in warm waterfor at least 1 hour or until softened and easy to fold.
Beat butter in large mixer bowl untilcreamy. Combine flour, cinnamon and salt in medium bowl. Alternatelyadd flour mixture, water, sweetened condensed milk and oil tobutter, mixing well after each addition until consistency ofthick cake batter (masa). Stir in pineapple and juice, raisinsand nuts.
Spread 1/3 cup masa mixture, using backof a spoon, to form a square in the center of the lower widerportion of one soaked corn husk. Fold right then left edge ofhusk over masa. Fold up bottom edge. Repeat with remaining masamixture and soaked corn husks.
Place vegetable steamer in pot with lid;add water to just below steamer. Arrange tamales upright in steamerrack. Cover top of tamales with remaining dry husks and a damptowel; cover. Bring to a boil; reduce heat to low. Steam, addingwater as needed, for about 1 hour or until masa pulls away fromhusks. Serve warm.
1/2 cup (1 stick) butter, softened
3 cups masa harina flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/4 cups warm water
1 (14-ounce) can NESTL LA LECHERA Sweetened CondensedMilk
1/4 cup vegetable oil
1 can (20 ounces) crushed pineapple in 100% juice, undrained
1/2 cup raisins
1/2 cup chopped pecans
Makes 18 sweet tamales.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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