Tamales Dulces

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Tamales Dulces are sweet tamales, a traditional Mexican dessert made with a lightly sweetened corn or masa dough filled with ingredients like fruit, nuts, or dulce de leche.

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Ingredients You'll Need
How to Make Tamales Dulces
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
Pair with
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Recipe

They're a popular festive treat enjoyed during holidays and celebrations, often served with warm drinks such as atole or hot chocolate.

This tamales dulces recipe is easy to make and yields soft, tender, sweet tamales with classic flavor.

Made with Maseca Tamal, an instant masa harina you can find in almost any supermarket, the process is simple and beginner-friendly. Give this sweet tamales recipe a try!

Ingredients You'll Need

Note: See the recipe card for quantities.

Corn husks: Used to wrap the tamales and hold their shape during steaming.
Instant tamal corn flour (masa harina para tamal): Creates the structure of the masa. I recommend using Maseca Tamal, but regular Maseca also works.
Unsalted Butter: Adds richness and flavor while helping the masa stay tender and soft.
Vegetable shortening (Crisco): Provides stability and lightness.
Sugar: Sweetens the masa and contributes to a tender crumb and better color.
Milk: Adds moisture and helps achieve a smooth, creamy masa consistency.
Baking powder: Helps the masa rise slightly during steaming, giving the tamales a lighter, fluffier texture.
Salt: Enhances all the flavors and keeps the masa from tasting flat.
Ground cinnamon: Adds warm sweetness and a classic aroma typical of traditional sweet tamales.
Raisins: Add bursts of natural sweetness and soft texture throughout the tamal. It can be substituted with sweetened shredded coconut.
Red food coloring: Gives the masa its signature pink color, making sweet tamales festive and instantly recognizable.

How to Make Tamales Dulces

Note: Full instructions are provided in the recipe card below.

Rinse the corn husks under running water, then soak them in hot water for about 1 hour. Place something heavy on top to keep them submerged.
Mix the instant tamal corn flour with the water until fully hydrated. Set aside.
In a large bowl, beat the butter and vegetable shortening with a hand mixer until light, fluffy, and pale.
Gradually add the sugar while beating until fully combined.
Add the hydrated masa, alternating with the warm milk. Mix this part by hand to feel the texture and achieve the proper consistency.
Add the baking powder, cinnamon, and salt. Mix well.
Continue beating the masa for several minutes to incorporate air. Test if it's ready by dropping a small piece into a cup of water-if it floats, the masa is ready. If it sinks, continue beating.
Stir in the raisins, then add the red food coloring until the masa turns a soft pink.
To assemble the tamales, place a spoonful of masa on the smooth side of a corn husk. Spread the masa lightly with a spatula, fold the sides over the masa, then fold up the bottom. Tie with a thin strip of husk to keep it from opening during cooking.
Fill the steamer with hot water and add two clean coins. When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water. Line the bottom of the steamer with corn husks.
Stand the tamales upright inside the steamer. Add more husks around and on top. Cover with a clean kitchen towel, then place the lid on securely.
Once the water begins to boil, start timing. Steam the tamales for 1 hour and 15 minutes.
Turn off the heat and let the tamales rest for a few minutes before opening. Transfer them to a tray and cool for about 10 minutes. A properly cooked tamal will release cleanly from the husk. Serve.

Tamales Dulces with a cup of hot chocolate

Hint: Place two clean coins inside the steamer. When the water is boiling, the coins will rattle; if the sound stops, the water has run out and you must add more hot water immediately so the tamales don't dry out or cook unevenly.

Storage, Make Ahead, & Freezing

Storage: Store cooked tamales dulces in an airtight container or zip-top bag in the refrigerator for up to 3 days. Keep them wrapped in their husks to prevent them from drying out.

Make Ahead: You can prepare the masa and assemble the tamales 1 day in advance. Keep them covered and refrigerated inside the steamer. When ready to cook, steam as directed.

Freezing: Sweet tamales freeze very well. Freeze the cooked and cooled tamales-still wrapped in their husks-for up to 3 months. Thaw overnight in the refrigerator, then reheat by steaming for 10-15 minutes, or wrap in a damp paper towel and warm in the microwave until heated through.

Camila's Tips & Variations

Always soak the corn husks in hot water for about 1 hour and place something heavy on top to keep them submerged.
Corn husks sold outside Mexico are often shorter; overlap two husks so the tamal closes properly.
Beat the dough well to achieve fluffy tamales - this step is essential.
Use the float test: if a small piece of masa floats in water, the dough is ready.
Add just a few drops of yellow food coloring to give the masa a light yellow tone.
Tie each tamal with a loose knot so the masa has room to expand while steaming.
Place two clean coins inside the steamer; if they stop rattling, the water level is low and you must add more hot water.
Line the bottom of the steamer with corn husks and cover the top with more husks plus a clean towel to trap steam.
A tamal is fully cooked when the husk peels away cleanly from the masa.

Frequently Asked Questions

Why does the masa need to "float"?

The float test shows that enough air has been incorporated into the fats and masa. A well-aerated masa produces light, fluffy tamales instead of dense ones.

Can I use regular masa harina instead of tamal-style flour?

You can, but the texture will not be the same. Tamal-style masa harina has a coarser grind that creates the traditional, airy structure of tamales. I recommend using Maseca Tamal for best results.

Do I have to use both butter and shortening?

I like to combine both, but you can use either.

Can I add other mix-ins besides raisins?

Absolutely. Sweet tamales can include pineapple, coconut, guava paste, nuts, chocolate chips, or dulce de leche. Just avoid adding anything too wet to keep the masa from becoming soggy.