Serve these sweet tamales at the end of a Mexican-themed feast.

Allrecipes Member

Recipe Summary test

prep:
25 mins
cook:
2 hrs
additional:
1 hr
total:
3 hrs 25 mins
Servings:
24
Yield:
24 servings
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • SORT corn husks, setting aside any torn ones. Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.

    Advertisement
  • BEAT 2/3 cup lard in large bowl until creamy. Combine flour, corn meal, sugar, cinnamon and salt in medium bowl. Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition. Melt remaining lard; gradually stir into masa mixture, mixing until consistency of thick cake batter (masa). Stir in vanilla, raisins and nuts.

  • SPREAD 1/4 cup masa, using back of a spoon, to form a square in the center of one husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining ingredients.

  • PLACE vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.

Nutrition Facts

260 calories; protein 3.7g; carbohydrates 34.7g; fat 12g; cholesterol 12.4mg; sodium 214.5mg. Full Nutrition
Advertisement

Reviews (7)

Rating: 2 stars
02/06/2004
good things come to those who wait Read More
(15)
Rating: 4 stars
06/14/2005
I actually made mine without raisins or walnuts and boy are they yummy! I made a quick caramel sauce to serve over the top and am considering trying apple pie filling as a "sauce" next time we heat some up. These freeze well, just make sure to reheat them by STEAMING (microwave/stove-top), because dry heat will dry them out. Read More
(13)
Rating: 5 stars
05/24/2006
I ate these in Mexico and was thrilled to see the recipe here! They served these for breakfast and sometimes puried strawberries (very few..mainly just for the color and very mild taste) and added them to this recipe. YUMMY! Read More
(10)
Advertisement
Rating: 3 stars
04/05/2006
so far you fogot the pineapple is the ral key to the recipe but the rest is ok Read More
(5)
Rating: 5 stars
11/19/2007
My husband was pleased with these. I did use golden raisins with dried cherries instead of walnuts and raisins. My family was truly pleased. Goes great with a hot cup of mexican chocolate'. Read More
(4)