Dessert: Mexico – Jalisco – Tamal de Dulce (Sweet Tamal)

Serving Size: 12

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 4 cups (480 g) masa harina for tamales
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 g) manteca de cerdo (lard) or vegetable shortening
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) baking powder
- 1 1/2 cups (360 ml) warm milk (or warm water)
- 1 tsp (2.6 g) ground cinnamon
- 1 tsp (5 ml) pure vanilla extract
- 1 cup (150 g) raisins
- 2 tbsp (30 ml) dark rum or warm water (for soaking raisins; use water to keep nonalcoholic)
- 12–15 dried corn husks, soaked in hot water for 30 minutes and drained
- Optional: 2 tbsp (25 g) grated piloncillo (unrefined cane sugar) for deeper sweetness

Instructions

Short Description:
Sweet corn tamales from Jalisco made with masa sweetened and flavored with cinnamon and vanilla, studded with softened raisins, wrapped in corn husks and steamed until tender.

Regional Notes:
This Jalisco-style tamal de dulce uses masa mixed with sugar, manteca (lard) and warm milk for a rich, slightly sweet dough and is commonly flavored with vanilla and ground cinnamon; raisins or other dried fruits are typical add-ins. Compared with savory tamales, the dough is sweeter and lighter (often beaten to incorporate air) and piloncillo or rum-soaked fruit may be used regionally for extra depth.

1. Soak the raisins: place raisins and rum or warm water in a small bowl and let sit 15–20 minutes until plump, then drain and reserve liquid.
2. Prepare husks: submerge corn husks in hot water for 30 minutes to soften, then drain and pat lightly dry. Keep a few extra husks on hand for patching.
3. Make the masa dough: in a large mixing bowl combine masa harina, sugar, salt, baking powder, and ground cinnamon. Mix to distribute evenly.
4. Beat in fat: in a separate bowl, beat the manteca (or shortening) until creamy. Gradually add the fat to the dry masa while beating (use a stand mixer with paddle or a hand mixer) until the mixture is light and fluffy — about 3–5 minutes. This aeration gives the tamal a tender texture.
5. Hydrate dough: slowly add the warm milk and vanilla while mixing until a soft, spreadable dough forms. If the dough feels dry, add up to 2–4 tbsp (30–60 ml) of the reserved raisin soaking liquid or extra warm milk. The dough should hold its shape but spread easily.
6. Test for readiness: drop a small spoonful of dough into a cup of cold water; if it floats, the dough is properly aerated. If it sinks, beat in a little more fat or continue whipping.
7. Add fruit: fold the drained, plumped raisins (and grated piloncillo if using) into the dough evenly.
8. Assemble tamales: lay a softened corn husk flat with the tapered end pointing away. Spread about 1/3 cup (roughly 80 g) of masa in a 3 x 4 inch (8 x 10 cm) rectangle down the center of the husk, leaving a 1/2 inch (1 cm) margin at the bottom. Fold the sides of the husk over the masa and fold up the bottom. Do not tie; place seam-side down on a tray. Repeat with remaining husks and dough.
9. Steam tamales: arrange tamales upright (open end up) in a large steamer or tamalera with a couple inches (5 cm) of simmering water beneath the rack. Cover with a damp kitchen towel and the steamer lid. Steam over medium-low heat for 60–75 minutes, checking water level occasionally and adding hot water as needed.
10. Check doneness: after about 60 minutes, test one tamal by unwrapping—masa should pull away cleanly from the husk and be set, not doughy. If necessary, steam an additional 10–15 minutes.
11. Rest and serve: remove tamales from the steamer and let rest 10 minutes before serving so they firm slightly. Serve warm; they can be eaten plain or with a sprinkling of cinnamon sugar. Leftover tamales keep refrigerated up to 3 days or freeze well.