Sweet Raisin Tamales (Tamales Dulces)
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Updated Dec 08, 2025, Published Dec 21, 2015
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Tamales Dulces are the sweet cousins of traditional Mexican tamales — made with pillowy masa, raisins, and a fragrant syrup of piloncillo and canela. They were always part of our family Christmas traditions, and they continue to be one of the most beloved holiday treats in my home. This easy, authentic recipe shows you exactly how to make Sweet Raisin Tamales step-by-step, even if you’ve never made tamales before.
This recipe is also featured in my cookbook Muy Bueno Fiestas.
Reader Review Highlight:
★★★★★
“Made this recipe today. But I used dried cranberries and added pecans. They were so delicious. This is a recipe I will continue to use.” ~Deanna
Table of Contents
- What are Sweet Raisin Tamales?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variations
- How to Make Sweet Raisin Tamales (Tamales Dulces)
- Serving Suggestions
- Sweet Raisin Tamales Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes You’ll Love
- Sweet Raisin Tamales (Tamales Dulces) Recipe
What are Sweet Raisin Tamales?
Sweet Raisin Tamales, or Tamales Dulces, are a traditional Mexican dessert tamal made with lightly sweetened masa, piloncillo syrup, and raisins. While my grandma made her classic savory tamales using her homemade masa for tamales and tender pork cooked in a spicy red chile sauce, she always made a special batch of tamales dulces during the holidays.
Why You’ll Love This Recipe
- Authentic holiday flavor — this is the exact style of sweet raisin tamales I grew up with.
- Cozy and comforting — warm cinnamon, piloncillo, and raisins make every bite taste like Christmas morning.
- Kid-approved — these were always the “special treat” tamales all the grandkids reached for.
- Easy to make ahead — prepare and wrap ahead of time, then steam when ready.
- Perfect for tamaladas — a sweet complement to traditional spicy tamales.
Ingredients & Substitutions
Below is an overview of what you need for Sweet Raisin Tamales. The complete ingredient list and measurements are in the printable recipe card below.
Piloncillo Syrup
- Water (use less for a sweeter syrup)
- Cinnamon stick (canela)
- Whole cloves
- Piloncillo (or dark brown sugar in a pinch)
Sweet Masa Dough
- Lard (traditional and gives the best texture)
- Baking powder
- Salt
- Vanilla extract
- Fresh ground masa (unprepared for tamales): This gives the best authentic texture. You can make sweet tamales using masa harina, but you’ll need to adjust the liquid to get the right consistency. If you prefer using masa harina, see my guide: Tamales with Masa Harina (Masa Dough Made with Masa Harina).
- Cooled piloncillo syrup
- Raisins (or swap with cranberries for a tart twist)
Corn Husks
Soaked until soft and pliable.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Add dried cranberries instead of raisins
- Mix raisins + golden raisins for extra sweetness
- Add a pinch of cinnamon to the masa
- Fold in chopped pecans or walnuts
- Use canned pineapple chunks with a sprinkle of coconut flakes for a fun tropical twist
- Try a mango version — for something fruitier, check out my Sweet Mango Dessert Tamales
- Drizzle extra piloncillo syrup over the top before serving
How to Make Sweet Raisin Tamales (Tamales Dulces)
Step 1: Soak the raisins. Soak raisins in warm water for about 30 minutes, then drain.
Step 2: Make the piloncillo syrup. Simmer water with cinnamon and cloves; steep, add piloncillo, melt completely, and cool.
Step 3: Prepare the corn husks. Soak dried corn husks in hot water until soft.
Step 4: Beat the lard. Whip lard in a stand mixer until light and fluffy.
Step 5: Add masa & seasonings. Mix in baking powder, salt, vanilla extract, and fresh ground masa.
Step 6: Sweeten the masa. Pour in cooled piloncillo syrup and mix until smooth. Fold in drained raisins.
Step 7: Fill & wrap tamales. Spread masa in the center of a corn husk. Fold sides inward, then fold the bottom up. Sweet tamales can also be tied like little candies.
Step 8: Steam. Place tamales upright in a steamer and cook for 1 to 1½ hours, until the masa pulls away cleanly from the husk.
Serving Suggestions
- Serve warm with Café de Olla, Champurrado, or Mexican hot chocolate
- Drizzle extra piloncillo syrup over the top
- Pair with Pan Dulce for a festive holiday breakfast
Sweet Raisin Tamales Tips & Tricks
- Fresh masa for tamales gives the best authentic texture
- Whip the lard well — it makes the tamales light and tender
- If the masa sticks to the husk after steaming, they need more time
- Wrap sweet tamales differently so you can tell them apart from savory ones
Storage Instructions
- Refrigerate: Up to 4 days in an airtight container
- Freeze: Up to 3 months (raw or cooked)
- Reheat: Steam until warm, or microwave with a damp paper towel
Frequently Asked Questions
Yes. Freeze raw masa tightly wrapped, and re-whip with a little lard if it feels dry.
Use less water in the syrup for sweeter tamales, or drizzle more syrup after steaming.
You can, but fresh masa gives the best authentic texture. Adjust liquid if using masa harina: Tamales with Masa Harina (Masa Dough Made with Masa Harina).
Yes — cranberries, golden raisins, or chopped dried fruit all work. Soak them first.
More Recipes You’ll Love
If you tried this Sweet Raisin Tamales (Tamales Dulces) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Sweet Raisin Tamales (Tamales Dulces)
Ingredients
Piloncillo Syrup
- 1-1 1/2 cups water, less water for sweeter tamales
- 1 cinnamon stick
- 5 whole cloves
- 8 ounces piloncillo, or 1 cup packed dark brown sugar
Tamal Dough for Sweet Tamales
- 1 pound lard
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vanilla extract
- 2 1/2 pounds fresh ground masa, unprepared for tamales
- 1 cup piloncillo syrup, at room temperature
- 1 1/4 cups raisins, soaked in water for 30 minutes, then drained
- corn husks
Instructions
Piloncillo Syrup:
- Bring water with cinnamon stick, and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. Add piloncillo, on low heat, let the piloncillo melt. Remove from the heat, cover, and let cool.
Make Masa:
- Place lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add the baking powder, salt, and the vanilla extract to the lard and mix together.
- Add the masa and mix together. Slowly add the cooled syrup and raisins and fold into the masa and mix until combined.
Steam Tamales:
- Use a deep pot or tamal steamer to steam tamales. If using a tamal steamer fill with water up to the fill line. Set the tamal rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly 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 if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
Notes
- Fresh masa gives the best authentic texture. If using masa harina, adjust liquids as needed. For guidance, see my Tamales with Masa Harina tutorial.
- Keep corn husks covered with a damp towel so they stay soft and pliable while you work.
- If the masa sticks to the husk after steaming, give the tamales more time.
- For a tropical variation, try canned pineapple with a sprinkle of coconut flakes, or check out my Sweet Mango Dessert Tamales.
- Sweet tamales can be wrapped or tied differently to help you distinguish them from savory ones.
- Leftovers keep well in the fridge and reheat beautifully in a steamer or microwave with a damp paper towel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Be sure to check out the published Muy Bueno cookbook for more tamal recipes.
Made this recipe today. But I used dried cranberries and added pecans. They were so delicious. This is a recipe I will continue to use.
Ok. Oui have tried and failed this recipe a few times. First time, I didn’t let the syrup cool enough. Is the masa supposed to be loose, like soup after mixing everything together? Am I supposed to use all the syrup? My Abulea made these. She died when I was young. And no one else made them so I am without assistance from my elder family. I cannot express how much it would mean to make these properly and share with my children. (I’ve been trying this recipe for the last 3 Christmas Eves. I’ve done trial and error receipes on my own for 6 years…at least. Something is always missing in the taste or the texture isn’t right.)
Tried this recipe and doubled it. Masa was way too greasy and didn’t hold it’s shape. Had to throw it all away.
I can’t find fresh masa in the Northeast. Will Maseca work?
Yes! Follow this recipe: https://muybuenoblog.com/2018/12/tamal-dough-made-masa-harina/
I’m making the sweet tamales changed the ingredients a little I’ll wrap tonight then cook tomorrow.
How did it go?
I wish they distinguished the “syrup” as the combo of the poncillo syrup. I ended up putting real syrup in there then noticed the mixture was never mentioned again.
How many does this recipe make?
Hi Hannie — This recipe makes a small batch, about 12 to 17 small tamales.
Thank you for the recipe I made these for Christmas eve after craving them for a month. I added a bit pineapple but wished i had put more. I still loved the way the turned out delish.
These tamales sound wonderful. Not sure when, or if, I’ll get to make them, but I’m definitely saving the recipe.
Thank you for this post. Many years ago in San Diego, a friend’s mom prepared some for Christmas and I never forgot had wonderful they tasted. She used a combination of pineapple and raisins but I’m sure the recipes are very similar. Can’t wait to try these!