Mexican Tamales Recipe

By on January 3, 2012

chicken%20tamale Mexican Tamales Recipe

Cook Time: 2 hours

Sweet Tamales Ingredients (Makes 30 tamales):

30 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
1 cup of pork lard
1 tablespoon of baking powder
1 kg maseca corn flour, prepared masa without salt
1 cup ALBERS yellow corn meal, or ALBERS white corn meal
2 cups of white sugar
1 table spoon cinnamon
1 teaspoon salt
2 cups of water
1 can 14 0Z. CARNATION condensed milk (sweetened condensed milk)
2 teaspoons of anisette
1 cup wet raisins
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

Utensils: You’re also going to need a tamale steamer to make these sweet tamales.


To start, if you’re using corn husks, soak in warm water for a 1/2 hour until pliable and then drain. Set them aside until ready to assemble the tamales.

In a small saucepan, gently heat the anisette. Place the raisins and walnuts in a small bowl and cover with the warm anisette. Let them soak and absorb it while you prepare the masa.

In the bowl of an electric mixer, lightly beat the lard for about 1 minute. Add the sugar and half of the masa and beat until they have mixed together well. Mix the milk and water and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of something akin to medium-thick cake batter.

Add baking powder, salt, and cinnamon, and beat for 30 more seconds.

If using corn husks, spoon about two tablespoons masa down the center of the husk and then about a teaspoon of raisins and walnuts. Fold both sides over the masa and then fold up the bottom. (refer to the photos for guidance)

Line your tamale steamer that has an insert (tamalera) with water. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through. In about 1 1/2 to 2 hours, you can easily release them from their wrappers and chow down!