Description
Tamales come in all flavors. From savory to sweet, they are delicious and traditionally served in Mexico beginning December 16 for posadas and throughout the holidays, ending in February for Candlemas Day. These dessert tamales have a hint of cherry and chopped pecans for delicious texture. Serve them with a dollop of whipped cream and enjoy with a hot cup of champurrado.
Ingredients
Scale
- 50 corn husks
- ½ cup vegetable shortening
- ½ cup butter, room temperature
- 2 (12 ounce) cans evaporated milk
- 1 4-inch cinnamon stick
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 5 tablespoons cocoa powder
- 4 cups masa harina for tamales
- ½ cup chopped pecans
- ½ cup dried cherries, chopped or cranberries
- Sweet cream or whipped cream for serving
- Maraschino cherries for serving
- Mint sprigs for serving
Instructions
- Combine corn husks and enough warm water to cover in a large bowl. Press down with hands to submerge and soften corn husks. Let soak for at least 1 hour.
- Combine vegetable shortening and butter in a large mixing bowl. Mix for 8 minutes or until creamy.
- While shortening and butter mix, place evaporated milk and cinnamon stick in a small saucepan over medium heat. Stir until milk begins to simmer. Remove from heat and set aside to cool to room temperature. Discard cinnamon stick.
- Add sugar to vegetable shortening and butter mixture and mix on low speed until creamy. Add vanilla, baking powder, cocoa powder, and milk/cinnamon mixture. Mix on medium speed until mixed well; about 3 minutes. Add masa harina, 1 cup at a time, making sure it is mixed well between each addition. Fold in pecans and dried cherries.