Sweet Tamales
Soft sweet tamales in corn husks, with fluffy masa and cinnamon and piloncillo flavor, garnished with raisins.
80 min6 servingsAdvancedMexican
630kcal / serving
8.4 gprotein
96.5 gcarbs
25.1 gfat
Ingredients
- 500 grams Corn masa for tamales
- 125 grams Lard
- 150 grams Piloncillo
- 200 ml Whole milk
- 1 teaspoon Ground cinnamon
- 50 grams Raisins
- 15 units Corn husks for tamales
Directions
- Hydrate the corn husks in warm water for 30 minutes. Drain.
- Prepare the syrup by dissolving the piloncillo in milk with cinnamon. Let cool.
- Cream the lard until it is fluffy.
- Incorporate the corn masa into the lard, alternating with the piloncillo syrup. Mix until a smooth and homogeneous masa is obtained.
- Add the raisins to the masa.
- Spread portions of masa onto the hydrated corn husks and fold them to form the tamales.
- Steam the tamales in a steamer for 45-60 minutes. Check for doneness by peeling the masa off the husk.
- Serve hot.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
Add it to your week and the grocery list builds itself The weekly plan and grocery list build themselves. Installs from the browser, no app store.
Start free
