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Sweet Tamales: A Traditional Mexican Treat

While savory tamales may be a staple in many Mexican restaurants, their sweet counterparts are often reserved for special occasions and homemade gatherings. This recipe brings together the essential ingredients of sweet tamales – nuts, fruit, and spices – to create a delightful dessert.

Getting Started

To begin, you’ll need a few key ingredients, including masa harina, corn husks, and a variety of nuts and spices. Masa harina, a dried and powdered form of corn, can be found in Latin markets or the ethnic aisle of many grocery stores. Look for a reputable brand like Maseca for consistent results. Freshly made masa dough can also be purchased at many Latin markets.

Preparing the Ingredients

Before assembling the tamales, prepare the corn husks by soaking them in hot water for at least 2 hours or overnight in the refrigerator. This will make them pliable and easy to work with. Next, soak golden raisins in hot water for 15 minutes to rehydrate them. Set aside.

Making the Dough

In a large bowl, combine masa harina, kosher salt, baking powder, anise seeds, and cinnamon. Gradually add in water, mixing until the dough is wet throughout. In a separate bowl, cream together unsalted butter and light brown sugar until light and fluffy. Add the dough mixture to the butter mixture, beating until well combined. Stir in the reserved raisins and toasted pine nuts. Cover and refrigerate the dough for at least 1 hour or up to 24 hours.

Assembling the Tamales

To assemble the tamales, lay a corn husk flat on a work surface with the wide edge facing you. Measure out 1/3 cup of dough and shape into a cylinder about 3 inches long and 1 inch in diameter. Place the dough in the center of the husk, leaving a 1/2-inch border at the bottom. Fold the left side of the husk over the filling, then roll to the right as if rolling a cigar. Fold the top of the husk back over the filled husk to close. Repeat to make about 35 tamales.

Steaming the Tamales

Place a steamer basket in a large pot and fill with enough water to reach the bottom of the steamer. Bring the water to a simmer over low heat. Arrange the tamales upright in the steamer, open ends facing up. Cover and steam for 1 1/2 to 2 hours, or until the dough is set and pulls away easily from the husks when unwrapped. Let the tamales rest for 15 minutes before serving.

Tips and Variations

For a more efficient process, prepare the dough and filling up to 2 days in advance and refrigerate in a covered container. Alternatively, form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. Experiment with different nuts, fruits, and spices to create unique flavor combinations. With practice and patience, you’ll be making sweet tamales like a pro!