Sweet Cinnamon Tamal Recipes

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SWEET CINNAMON TAMALE WITH APPLES



Sweet Cinnamon Tamale with Apples image

Provided by Guy Fieri

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

1 1/2 tablespoons unsalted butter
1 large green apple, such as Granny Smith, peeled and diced
1/4 cup raisins
1 1/2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Juice of 1 lemon
1 1/2 cups masa harina
1 1/2 tablespoons melted butter
3/4 tablespoon salt
1 1/2 teaspoons light agave nectar
12 tamale husks
1 quart vanilla ice cream, for serving
1/2 cup goats milk caramel, or regular caramel, for serving

Steps:

  • For the apple compote: Set a medium saute pan over medium-high heat. Add the butter and green apples. Saute until the apples soften, 1 to 2 minutes, and then add the raisins, sugar, cinnamon, nutmeg and lemon juice. Add 1/4 cup of water and simmer until the apples are cooked through and the raisins are plumped, about 5 minutes. Set the compote aside to cool on a plate.
  • For the tamales: Mix the masa harina, 1 1/4 cups water, butter, salt and agave into a thick paste. Fold the apple compote into the masa mixture.
  • Set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Fold one edge of the husk to the center and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
  • Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
  • Serve the tamales topped with vanilla ice cream and a drizzle of caramel.

CINNAMON SUGAR TAMALES



Cinnamon Sugar Tamales image

Very easy to make. Tamales are not just for dinner but great as a desert.

Provided by Maria Shinzai

Categories     Other Desserts

Number Of Ingredients 5

6 c basic fresh masa
2 c sugar, or less to taste
2 Tbsp ground cinnamon
2 Tbsp vanilla extract
48 small died corn husks, soaked, washed and drained. plus more for ties

Steps:

  • 1. Prepare the masa
  • 2. In a large bowl, combine the masa, sugar, cinnamon, and vanilla and mix well.
  • 3. To assemble the tamales, place 2 tablespoons of the masa mixture in the middle of a large corn husk. Fold the tamales using the fold-over method and tie around the middle. Repeat for the remaining tamales.
  • 4. Steam the tamales for 45 to 50 minutes. Top with a scoop of ice cream if you like.
  • 5. You can assemble them using a small ice cream scoop. It will make it faster to create uniform sized tamales. In some variations, you can substitute the sugar with brown sugar or honey to taste. combinations of white and brown sugar or white sugar and honey work well too.

SWEET TAMALES WITH PINEAPPLE AND COCONUT



Sweet Tamales with Pineapple and Coconut image

For these sweet Mexican tamales, pineapple is cooked with sugar and water so that it becomes extra soft and sweet. It tastes great in combination with coconut and raisins. The masa dough is mixed with butter instead of lard. [Recipe originally submitted to Allrecipes.com.mx]

Provided by EvaR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h35m

Yield 36

Number Of Ingredients 9

corn husks
2 pounds chopped fresh pineapple
1 ½ cups water
1 ¼ cups white sugar
2 pounds fresh corn masa dough
1 cup unsalted butter
2 tablespoons baking powder
1 cup grated coconut
⅔ cup raisins

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
  • Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
  • Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.9 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 114.8 mg, Sugar 11.4 g

SWEET RAISIN TAMALES



Sweet Raisin Tamales image

I recreated this dessert tamale based on one Grandma made just for us kids.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado

Provided by Taste of Home

Categories     Desserts

Yield about 1 dozen.

Number Of Ingredients 13

PILONCILLO SYRUP:
1-1/2 cups water
1 cinnamon stick
5 whole cloves
8 ounces piloncillo or 1 cup packed dark brown sugar
TAMALE MASA (dough):
1/2 pound lard
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound fresh ground masa (unprepared) for tamales
1/2 cup piloncillo syrup
3/4 cup raisins (soaked in water for 30 minutes and drained)
About 12 corn husks (ojas)

Steps:

  • PILONCILLO SYRUP:, Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves., MAKE TAMALE MASA:, Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together., Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined., PREPARE CORN HUSKS (OJAS):, Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.

Nutrition Facts :

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