Dessert: Mexico – Nayarit, Pacific Coast Mexico – Tamal de Dulce (Sweet Tamale)

Serving Size: 12

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Additional 40 min

Total 2 hrs 40 min

Ingredients

- 24–28 dried corn husks
- 4 cups (480 g) masa harina for tamales
- 1 cup (225 g) lard or vegetable shortening
- 1 cup (200 g) granulated sugar, plus 1/2 cup (100 g) for filling
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) fine salt
- 2 tsp (4 g) ground cinnamon, divided
- 2 cups (480 ml) warm whole milk (or water for a lighter version)
- 2 cups (300 g) fresh pineapple, diced (or mixed local berries)
- 1 tbsp (15 g) unsalted butter (optional, for filling)
- 1 tsp (2 g) whole anise seeds or 1/4 tsp (1 ml) anise extract (optional; use less if using extract)
- 1 tbsp (15 ml) fresh lime juice (optional, for pineapple brightness)
- 1/2 cup (120 ml) water (for cooking filling)
- 1 small stick of piloncillo or 2 tbsp (30 g) brown sugar (optional regional sweetener, grated)

Instructions

Short Description:
Soft, lightly sweet corn tamales filled with a cinnamon-scented pineapple compote and a hint of anise, steamed in softened corn husks until tender. Served warm as a traditional Nayarit dessert or breakfast sweet.

Regional Notes:
This Nayarit version mixes masa with sugar, cinnamon, and sometimes a touch of anise, and uses local tropical fruit—here fresh pineapple—for the filling, giving it a bright coastal flavor distinct from inland versions that use raisins or sweetened mole. The balance of sweet masa and juicy fruit is characteristic of Pacific Coast Mexican tamales.

1. Soak husks: Place dried corn husks in a large bowl and cover with hot water. Press down so they stay submerged and soak for at least 30 minutes while you prepare other components. Drain and pat dry before assembling.
2. Make pineapple filling: In a small saucepan over medium heat, combine diced pineapple, 1/2 cup (100 g) granulated sugar, 1/2 cup (120 ml) water, 1 tsp (2 g) ground cinnamon, butter (if using), and anise seeds or extract (if using). Add piloncillo or brown sugar if you want a deeper caramel note. Cook, stirring occasionally, until the fruit is softened and syrup is slightly reduced, about 8–12 minutes. Stir in lime juice if using, then remove from heat and let cool.
3. Prepare masa base: In a large bowl, beat the lard (or shortening) with 1 cup (200 g) granulated sugar until light and fluffy, about 3–5 minutes by hand or with a mixer. In a separate bowl, whisk together masa harina, baking powder, remaining 1 tsp (2 g) ground cinnamon, and salt.
4. Combine masa and liquids: Add the dry masa mix to the creamed lard in portions, alternating with warm milk, and mix until a soft, spreadable dough forms. You may not need all the milk; aim for a batter that is light and spreads easily but holds shape. (Test: drop a small piece of masa into cold water — if it floats, it is properly aerated and ready.)
5. Assemble tamales: Lay a softened corn husk flat, glossy side down. Spread about 3 tbsp (approximately 45–50 g) of masa in a roughly 3x4-inch rectangle in the center of the husk. Spoon about 1–2 tbsp (15–30 g) of pineapple filling onto the masa near the top third. Fold the sides of the husk toward the center, then fold the bottom up and the top down to seal. Repeat, using remaining masa and filling. Tie with thin strips of husk if needed to keep closed.
6. Steam tamales: Stand assembled tamales upright in a large tamal steamer or tall pot fitted with a steamer rack, open end up. Add hot water to just below the rack (about 2–3 cups / 480–720 ml depending on pot). Cover with a damp kitchen towel and the steamer lid. Bring to a simmer and steam over medium-low heat for 60–75 minutes, checking occasionally to ensure there is water in the pot (add more hot water as needed).
7. Test for doneness and rest: After 60 minutes, remove one tamal and let it cool slightly; the husk should peel away from the masa cleanly and the masa should be tender. If not, steam another 10–15 minutes. When done, let tamales rest covered for 10–15 minutes before serving.
8. Serve: Open tamales and serve warm. They are traditional on their own or with a drizzle of sweetened condensed milk, a dusting of extra cinnamon, or a spoonful of extra pineapple compote.