Sweet Tamales
Sweet pink tamales with raisins, perfect paired with a warm cup of atole.
About this recipe
Sweet tamales, with their characteristic pink colour, are a favourite with children and adults alike. The dough is sweetened with sugar and tinted with red food colouring, then studded with raisins and sometimes pineapple. They are best enjoyed with atole or hot chocolate, particularly on Dia de la Candelaria.
History & Origin
Sweet tamales have pre-Hispanic roots, as the ancient Mesoamerican peoples prepared tamales sweetened with maguey honey and wild fruits to offer to their gods. With the arrival of the Spanish, cane sugar, raisins and the red colouring that gives them their iconic pink hue were introduced. The tradition of pairing them with hot atole dates back to the colonial era and continues to this day in the celebration of Candlemas. They are especially popular among Mexican children and can be found at virtually every tamal stall in the country. A curious fact is that in Mexico City it is customary to order a 'guajolote', which is a sweet tamal inside a bolillo or telera bread roll, creating the famous tamal sandwich.
Estimated cost
£19.30
Total cost
£0.96
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
400
Calories
22g
Protein
37g
Carbohydrates
15g
Fat
3g
Fibre
807mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Soak the corn husks in hot water for 1 hour. Drain and set aside.
- 2
Beat the pork lard at high speed for 5 minutes until it is spongy and white in colour.
- 3
Add the sugar to the whipped lard and continue beating for 2 more minutes until fully incorporated.
- 4
Add the maize flour, baking powder, salt, warm milk and vanilla essence. Beat at medium speed for 3-4 minutes until you have a smooth, spreadable dough.
- 5
Add the red food colouring and mix until the corn dough (masa) takes on an even pink colour. Fold in the raisins and mix with a spatula.
💡 Add the colouring little by little until you reach the desired shade of pink. It is easier to add more than to take it out.
- 6
Spread 2 tablespoons of pink corn dough (masa) in the centre of each corn husk. There is no need to add a filling; traditional sweet tamales carry only the masa with raisins.
- 7
Fold the sides of the husk towards the centre and the bottom tip upwards. Place the tamales upright in the steamer.
- 8
Steam for 1 hour and a half over medium heat. The tamal is ready when the husk peels away cleanly without any dough sticking to it.
- 9
Leave to rest for 10 minutes before serving. Serve with a glass of vanilla atole or hot chocolate.
💡 These tamales are the classics of Candlemas (Día de la Candelaria, 2 February). Whoever finds the little doll in the rosca de Reyes has to make the tamales.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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