Sweet Tamales Recipe

Name: Sweet Tamales
Prep time: 60 min
Cook time: 105 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: Dried corn husks (enough to wrap approximately 24 tamales); 1 cup lard, divided (2/3 cup + 1/3 cup); Masa Harina Flour; Yellow Cornmeal; Granulated Sugar; Ground Cinnamon; 1 teaspoon salt; 1 cup water; 1 (14-ounce) can sweetened condensed milk; Vanilla Extract; 1 cup raisins; Walnuts

Indulge in the irresistible sweetness of authentic Sweet Tamales! This classic Nestle recipe, perfected for the Zaar World Tour 2006, unveils the magic of sweet tamales – a delightful contrast to their savory counterparts. Easy to follow instructions guide you through creating these tender, flavorful treats, filled with warm spices and juicy raisins. Perfect for holidays, gatherings, or a special weekend treat!

Prep Time 60 mins

Cook Time 105 mins

Calories 244.9 kcal

Protein 7g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Tamales

Dried corn husks (enough to wrap approximately 24 tamales)
1 cup lard, divided (2/3 cup + 1/3 cup)
Masa Harina Flour
Yellow Cornmeal
Granulated Sugar
Ground Cinnamon
1 teaspoon salt
1 cup water
1 (14-ounce) can sweetened condensed milk
Vanilla Extract
1 cup raisins
Walnuts

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How to Make Sweet Tamales

**Prepare the Corn Husks:** Rinse dried corn husks thoroughly. Discard any torn or damaged husks. Soak the remaining husks in warm water for at least 1 hour, or until pliable and easily folded.
**Cream the Lard:** In a large bowl, beat 2/3 cup of lard until light and fluffy.
**Combine Dry Ingredients:** In a medium bowl, whisk together the flour, cornmeal, sugar, cinnamon, and salt.
**Combine Wet and Dry:** Gradually add the dry ingredients to the creamed lard, alternating with the water and sweetened condensed milk. Mix well after each addition until a smooth batter forms.
**Melt Remaining Lard:** Melt the remaining 1/3 cup of lard and gradually stir it into the masa mixture until it reaches the consistency of thick cake batter.
**Add Flavor:** Stir in the vanilla extract, raisins, and nuts.
**Assemble the Tamales:** Place a softened corn husk with the wide end facing you. Spread about 1/4 cup of the masa mixture in a thin, rectangular shape, leaving about 1 inch of space at the top.
**Fold the Tamales:** Fold the right and left sides of the husk over the masa filling, then fold the bottom edge up and over. The tamale should be tightly wrapped.
**Steam the Tamales:** Place a steamer basket in a large pot with a lid. Add enough water to reach just below the steamer basket. Arrange the tamales upright in the steamer basket.
**Steam and Cover:** Cover the tamales with a few extra dry corn husks and a damp kitchen towel. Cover the pot with the lid.
**Cook:** Bring the water to a boil, then reduce heat to low and steam for 1 1/2 to 2 hours, or until the masa easily pulls away from the husks. Add more water to the pot as needed to maintain a consistent steam.
**Serve:** Carefully remove the tamales from the steamer. Let them cool slightly before serving. Enjoy!