How to Make Tamales Dulces (Sweet Tamales)

These make an outstanding end to an authentic Mexican Christmas feast. Serves 6.

Things You'll Need

• 1/4 tsp. salt
• 1/3 lb. lard or butter
• 3/4 cup granulated sugar
• 1/4 cup candied citrus fruits - chopped
• 1 tsp. baking powder
• 1 1/2 cups chicken broths or 1/2 cup milk if using butter for the masa
• 1/2 lb. dried corn husks
• 1/4 cup pine nuts - toasted
• 1/4 cup golden raisins
• 1/3 tsp. ground cinnamon
• 1 lb. fresh corn masa or 1 1/2 cups dried masa harina de maiz

Instructions

Preparing the Corn Husks and the Masa

1. Bring a large pot of water to a boil and then turn off the heat. Add the corn husks to the pot and weight them down with a plate to completely submerge them.

2. Let the corn husks soak for an hour.

3. If using fresh, store-bought masa, cream the lard or butter and sugar in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 cup broth or milk gradually to the mixer until all the masa is used.

4. Add the salt, baking powder, pine nuts and cinnamon and whip the masa until fairly light and fluffy. Test the masa by taking a small ball of it and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more liquid whipped in. (If adding more liquid, do so in very small increments.)

5. If using dried masa harina de maiz, cream the lard or butter and sugar and add the masa harina and one cup water or broth slowly. Add 1/3 cup to 1/2 cup broth or milk and the remaining ingredients and whip until the masa is light and fluffy. Test as above, by dropping a ball into a glass of water.

Assembling the Tamales

1. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.

2. Pat the husk dry with a paper towel and place about one heaping tablespoon of masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and to near the top.

3. Leave most of the lower half of the husk uncovered. Place few teaspoons of the fruits in a vertical line down the center of the masa.

4. Fold the sides of the husk toward each other and overlap them. Fold the empty bottom half of the husk up against the rest of the filled roll.

5. Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward, if at all possible, in the basket.

6. Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.

Tips & Warnings

• Fresh masa can be found in Mexican markets. Dry masa harina and corn husks can sometimes be found in supermarkets (depending on where you live). Otherwise, try a Mexican market.

• To toast pine nuts, place them on a baking sheet in a 350-degree oven for a few minutes, or until they smell toasty. Pine nuts can burn easily, so check the nuts often after 3 or 4 minutes.

• A bamboo Chinese steamer basket works really well for steaming the tamales. Place a ball of tinfoil in the center of the basket and then lean the tamales against the foil, top side facing up and the flap side down.