Best Sweet Spiced Tamales Recipes

CHILE-SPICED SWEET POTATO TAMALES

Steps:

• In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft when pressed, about 1 hour.
• Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.
• In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste.
• Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used.
• In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove tamales and let stand at least 10 minutes before serving.
• Nutritional analysis per tamale.
• NOTES: Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.

SWEET TAMALES

Steps:

• Prep the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up. Meanwhile, rehydrate the raisins and make the sweet tamale dough.
• Rehydrate the raisins: In a medium microwave-safe bowl, add raisins and cover completely with water. Microwave on high for 3 minutes, stirring after every minute. Remove from microwave, cover with aluminum foil or a plate and let sit for 15 minutes. Drain and discard the water. Set rehydrated raisins aside.
• Mix the masa harina: In a large mixing bowl, add masa harina, granulated sugar, baking powder, ground cinnamon and salt. Mix together to combine.
• Add the oil: Add canola oil and mix together with your hands, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold its shape when pressed together.
• Add the rehydrated raisins: Add 3 cups warm water and rehydrated raisins. Mix together with a spoon until fully combined.
• Finish prepping the corn husks: Drain the water from the corn husks and pat them dry. Lay them flat onto a baking sheet for easy access.
• Fill the corn husks: Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up into your palm or on a plate. Using a large spoon, scoop a big spoonful of the sweet tamale dough into the middle of the softened corn husks and close - no need to spread it out since all the filling is already mixed in!
• Fold: Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed, and secure the folded edge with thin strip of corn husk by tied a knot around the tamale. If you don't want to go to the trouble of tying a knot around each tamale, you don't have to.
• Prepare the steamer pot: Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the sweet tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don't fall down.
• Steam: Cover tightly with the lid and place steamer over medium-high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low. Cook for 1 1/2 to 2 hours, or until the masa is fully cooked. To check and see if it's cooked, carefully remove a tamale and open it up. The masa should easily separate from the corn husks and it should be fairly firm. When ready to eat, remove tamales from steamer, let sit for 3 minutes to cool, then serve.

SWEET TAMALES WITH PINEAPPLE AND COCONUT

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
• Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
• Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.