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I can practically smell autumn already. Who’s excited for warm comforting drinks, cinnamon spice, lots of pumpkin dishes and tamales?! I am, that’s for sure. To get us through this last month of summer at home, I decided to make some cinnamon apples tamales. To keep them in tune with summer and not get ahead of myself to soon, I served them a la mode with vanilla ice cream. “Tamales a la mode.” I think I just created a “thing.”

Just like apple pie, you can also serve them with a dollop of whipped cream, a drizzle of cajeta and my favorite, a sprinkle of toasted pecans.

Related Recipe: Guava and Pecan Tamales

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Cinnamon Apple Tamales

Cinnamon Apple Tamales

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  • Author: Ericka Sanchez
  • Prep Time: 60 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: makes 20–22 1x
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Description

Tamales are traditionally served in Latin households year-round but grow increasingly popular during the fall and winter months for the holidays. From spicy, savory to rich and sweet, tamales come in all flavors. These cinnamon apple tamales have a similar filling as an apple pie, but instead of a flaky crust, these tasty treats are enveloped in a sweet-cinnamon corn flour base dough.  Serve them with a drizzle of caramel or my favorite: a la mode with a sprinkle of chopped pecans.

Ingredients

Scale
  • 30 dried corn husks
  • 1 1/2 cups vegetable shortening
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup water
  • 1 tablespoon + 1 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 3 cups corn flour
  • 3 green apples, peeled and chopped in ½-inch dice
  • 1/4 cup dark brown sugar
  • Vanilla ice cream for serving (optional)
  • Chopped pecans for serving (optional)

Instructions

  1. Hydrate corn husks in warm water for 2 hours minimum.  Set aside.
  2. Place shortening in the bowl of a stand mixer and beat on medium speed until creamy and fluffy; about 3 minutes.  Add milks, water, 1 tablespoon cinnamon, nutmeg and corn flour.  Continue mixing at medium speed, pausing a few times to scrape sides of bowl with a spatula; about 10 minutes.
  3. Combine apples, sugar and 1 teaspoon cinnamon in a separate bowl. Stir to distribute ingredients evenly.  Set aside.
  4. Drain corn husks and pat dry.  Hold corn husk with pointy side towards you.  Scoop 1/4 cup of masa mixture on corn husk and spread with a spoon; Leaving a 1-inch border on the sides.
  5. Place 2 tablespoons apple mixture on center.
  6. Fold one side of the corn husk over filling then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding.  Repeat with remaining husks and masa.
  7. Arrange tamales upright in a steamer.    Fill with hot water right below the rack and cook over medium-high heat.  Cover top of tamales with a layer of remaining husks and a damp towel; cover with lid, bring to a boil and reduce heat to medium, adding hot water as needed.  Steam for 90 minutes or until when tested, corn husks peel off and masa separates easily form husk.
  8. Remove tamales from steamer. Remove and discard husk, serve warm with a side of vanilla ice cream and a sprinkle of pecans (optional).