Sweet Raisin Tamales (Tamales Dulces)
These Sweet Raisin Tamales are lightly sweet and soaked in a warm piloncillo and canela syrup, making them the perfect holiday treat. A tamal swaddled in a corn husk is the heart of all things Mexican — opening one feels like unwrapping a tiny gift filled with comfort and tradition.
Servings: 24 to 30 tamales
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
Calories: 868kcal | Carbohydrates: 119g | Protein: 9g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 5g | Sodium: 115mg | Potassium: 420mg | Fiber: 7g | Sugar: 34g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 8mg